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Glazed Black Beans Pozole
A glazed Mexican black bean pozole with jalapeno and corn, finished with ancho chile, cumin and salsa verde, served over white rice.
Ingredients
Instructions
Drain and season the black beans, then sear them over medium-high heat until they begin to catch color, about 10 minutes.
Add the jalapeno and corn, cooking until softened, about 4 minutes.
Stir in the ancho chile, cumin, salsa verde and queso fresco for 2 minutes.
Cook the white rice separately and set aside.
Let the beans simmer for about 19 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the white rice, 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.
