Ingredients

• Ingredients Units USM Scale 1x2x3x 1 tablespoon olive oil or 1/4 cup water 1 large onion, diced 1 large jalapeno, diced (leave a few seeds for heat if you like) 3 – 4 garlic cloves, minced 1 heaping teaspoon cumin 1 heaping teaspoon oregano 1 can (25 – 28 oz) hominy, drained and rinsed 2 cans (14 oz) pinto beans, drained and rinsed 6 medium tomatillos (about 1 lb.), husks removed, well rinsed and chopped 4 cups low-sodium vegetable broth, + more as needed 1 – 2 juicy limes mineral salt + pepper, to taste To Serve, optional cilantro leaves sliced avocado sliced radish shredded cabbage or lettuce limes wedges tortilla chips or warmed flour or corn tortillas chili peppers

Preparation

• Instructions Stovetop: In large pot, heat oil/water over medium, add onions and saute for 5 minutes. Add the garlic, jalapeno, cumin, oregano, salt and pepper, cook 1 minute more, or until fragrant. Add the pinto beans, tomatillos, hominy and vegetable broth, bring to a boil, cover askew, reduce heat to low and simmer for 20 – 30 minutes. Add lime juice and season to taste. Instant Pot: Set the Instant Pot to SAUTE, heat the oil/water, add the onion and cook for 5 minutes. Add the garlic, jalapeno, cumin, oregano, salt and pepper, cook 1 minute more, or until fragrant. Add the pinto beans, tomatillos, hominy and vegetable broth. Cover with lid and turn to the lock position. Set the valve to SEALED. Set Instant Pot to HIGH pressure and manually adjust the time to 20 minutes. Let naturally release for 10 minutes, and turn the valve to VENTING to release remaining steam. Add lime juice and season to taste. Slow Cooker: In the bowl of a slow cooker, place all the ingredients and give a good stir. Cook on LOW for 6 – 8 hours or HIGH for 3 – 4. Add lime juice and season to taste. Serves 4 – 6 Serve: Ladle soup into individual serving bowls. Garnish with cilantro, avocado (highly recommended) and radish, or any of the optional garnishes. Store: Leftovers can be stored in the refrigerator for up to 5 days. For longer storage, keep in the freezer for up to 2 months.