Pozole with Pinto Beans and Queso Fresco

Ingredients

• 2 tablespoons vegetable oil or canola oil
• 2 teaspoons chili powder
• 6 medium or 8 small tomatillos (1 pound/455 g), husked, rinsed, and halved
• 3 poblano peppers (12 ounces/340 g), quartered and seeded
• 1 medium yellow onion, quartered and layers separated
• 4 garlic cloves, peeled
• 4 cups (775 g) shredded cooked chicken
• 8 cups (2 L) chicken stock
• 1 (29-ounce/822-g) can hominy, rinsed and drained
• 1 (15.5-ounce/439-g) can pinto beans, rinsed and drained
• 1 tablespoon fresh lime juice, plus lime wedges for serving
• 1 teaspoon granulated sugar
• 3 teaspoons kosher salt, divided, plus more to taste
• 1¼ teaspoons freshly ground black pepper, divided, plus more to taste
• Crumbled queso fresco, thinly sliced radishes, fresh cilantro leaves, and quick-pickled red onions, for serving

Instructions

1. Position an oven rack close to the broiler and preheat the broiler to high. Line a rimmed baking sheet with foil.
2. Mix the oil, chili powder, 2 teaspoons salt, and 1 teaspoon black pepper in a small bowl. Arrange the tomatillos, poblanos, onion, and garlic on the baking sheet and rub with the seasoned oil.
3. Broil, turning once, until the vegetables are browned, lightly charred, and easily pierced, 13 to 15 minutes.
4. Transfer the roasted vegetables and their juices to a blender. Purée until completely smooth, then pour into a large soup pot and stir in the chicken stock.
5. Cover and bring to a boil over high heat. Reduce to a simmer and add the chicken, hominy, and pinto beans. Cook until everything is hot, 5 to 7 minutes.
6. Stir in the lime juice, sugar, remaining 1 teaspoon salt, and remaining ¼ teaspoon black pepper. Taste and adjust the seasoning.
7. Serve topped with queso fresco, radishes, cilantro, pickled red onions, and lime wedges.