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Skillet Black Beans Pozole
A skillet Mexican black bean pozole with tomatillos and avocado, finished with ancho chile, lime juice and salsa verde, served over corn tortillas.
Ingredients
Instructions
Drain and season the black beans, then sear them over medium-high heat until they begin to catch color, about 8 minutes.
Add the tomatillos and avocado, cooking until softened, about 4 minutes.
Stir in the ancho chile, lime juice, cumin and salsa verde for a final minute.
Warm the corn tortillas separately.
Let the pozole simmer for about 11 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the corn tortillas, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
