Pozole de Frijol – Bean, Hominy & Chili Soup
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
Click here to view and download the PDF version of this recipe.
Process #2 – same day service
Skill level: advanced
Servings: 50
Ingredients
1 ½ gallons + 1 cup (3 – #10 can) Garbanzo beans, canned, drained, rinsed
1 ¼ gallons Water
3 quarts Vegetable broth, reduced sodium
1 cup Olive or vegetable oil
4 lbs. 11 oz. (1 ¼ gallons) Onion, diced
2 ½ quarts Diced tomatoes, canned
1 ¼ gallons Hominy, canned, drained, rinsed
1 ½ cups Garlic, minced or 2 ½ tsp Garlic powder
⅓ cup Salt
⅔ cup Oregano, dried
1 Tbsp. Black pepper
¾ cup Lime juice, fresh (optional)
Servings: 100
Ingredients
3 gallons + 1 pint (6 – #10 can) Garbanzo beans, canned, drained, rinsed
2 ½ gallons Water
1 ½ gallons Vegetable broth, reduced sodium
1 pint Olive or vegetable oil
9 lbs. 6 oz. (2 ½ gallons) Onion, diced
1 ¼ gallons Diced tomatoes, canned
2 ½ gallons Hominy, canned, drained, rinsed
3 cups Garlic, minced or 1 ¾ Tbsp. Garlic powder
⅔ cup Salt
1 ⅓ cup Oregano, dried
2 Tbsp. Black pepper
1 ½ cups Lime juice, fresh (optional)
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
1. Heat oil in a tilt skillet, kettle or in a large pot using a stove top; add the onion and garlic and sauté for about five minutes on medium heat.
2. Add the tomatoes, salt, black pepper, oregano, water and vegetable broth. Stir mixture and bring to a boil.
3. Add the beans and hominy; bring to a simmer.
4. Let simmer on low heat for 20-30 minutes.
5. Add the lime juice, if using. Stir to combine.
6. Transfer to serving pans.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Serving information
Portion 1 cup per serving. Each 1 cup serving provides 2 meat/meat alternates or ½ cup bean/legume vegetable subgroup.
OR
Portion ½ cup per serving.
Each serving provides 1 meat/meat alternates or ¼ cup vegetable group.
Nutrition information per 1 cup serving
Calories: 239 Total Fat: 5g Saturated Fat: 1g Monounsaturated Fat: 2g Polyunsaturated Fat: 2g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 39g Fiber: 10g Total Sugar: 8g Protein: 10g Sodium: 696mg Vitamin A: 13μg Vitamin C: 12mg Calcium: 88mg Iron: 3mg Folate: 93μg
