Pinto Posole

Scaled for 4 portions · 6 steps

2–4guajillo chili peppers*2 tbspextra-virgin olive oil1large white onion, finely chopped4 clovegarlic, pressed or minced1 tbspground cumin0.5 cup(4 ounces) tomato paste1bay leaf3cans (15 ounces each) pinto beans, rinsed and drained1can (15 ounces) hominy, rinsed and drained910 g(4 cups) vegetable broth2 cupwater0.5 tspfine sea salt, to taste0.25 cupchopped cilantro, divided1lime, halved—Recommended garnishes: sliced avocado, shredded green cabbage, chopped radish, onion and/or jalapeño

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