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RECIPES
| Calories | 117,6 Kcal |
| Fat | 3,8 g |
| of which saturated fat | 1,0 g |
| Carbohydrates | 17,0 g |
| of which sugar | 2,2 g |
| Proteins | 4,0 g |
| Salt | 1,0 g |
| Calories | 117,6 Kcal |
| Fat | 3,8 g |
| of which saturated fat | 1,0 g |
| Carbohydrates | 17,0 g |
| of which sugar | 2,2 g |
| Proteins | 4,0 g |
| Salt | 1,0 g |
Cut onion into julienne. Mince garlic. (If you don’t like your meal spicy, omit the chili from the recipe.) In the same pot, add a drizzle of olive oil and sauté onion for 3-4 min until translucent. Add garlic, cumin and oregano and sauté 1 min more. Add cilantro and juice from half the lime. Season with salt and pepper. Cut tortillas into strips and toast in a frying pan with a drizzle of oil. Serve the pinto pozole with toasted tortilla and avocado. Finish by squeezing a lime wedge on top. Cut onion into julienne. Mince garlic. (If you don’t like your meal spicy, omit the chili from the recipe.) In the same pot, add a drizzle of olive oil and sauté onion for 3-4 min until translucent. Add garlic, cumin and oregano and sauté 1 min more. Add cilantro and juice from half the lime. Season with salt and pepper. Cut tortillas into strips and toast in a frying pan with a drizzle of oil. Serve the pinto pozole with toasted tortilla and avocado. Finish by squeezing a lime wedge on top. Cooking step by step
Mise en place:
Cut lime into wedges. Chop coriander (leaves and branches).
Cut avocado in half and remove the stone and skin.
Cut into slices.
Drain corn. 
The chili:
Divide the chili in two lengthwise and clean it by removing base and seeds.
Heat a pot, without adding oil, and toast the chili on both sides. Remove from the pot and set aside. 
The stew I:
Add red beans (with liquid), corn, tomato, chili (optional) and stock cube + a glass of water.
Bring to a boil over medium heat for 15 min, covered.
If you see that it is necessary, you can add more water during cooking. The result is a thick soup. 
The stew II:
The tortillas:
Your meal:
Cooking
step by stepMise en place:
Cut lime into wedges. Chop coriander (leaves and branches).
Cut avocado in half and remove the stone and skin.
Cut into slices.
Drain corn. 
The chili:
Divide the chili in two lengthwise and clean it by removing base and seeds.
Heat a pot, without adding oil, and toast the chili on both sides. Remove from the pot and set aside. The stew I:
Add red beans (with liquid), corn, tomato, chili (optional) and stock cube + a glass of water.
Bring to a boil over medium heat for 15 min, covered.
If you see that it is necessary, you can add more water during cooking. The result is a thick soup. The stew II:
The tortillas:
Your meal:
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