Tilapia Pasole

  • SERV 4
  • COOK 25 Mins


2 Fresh Tilapia Fillets
2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
1 (28 oz.) can diced tomatoes
2 chipotle peppers in adobo sauce
4 cups chicken broth
1 (14 oz.) can pinto beans, rinsed and drained
1 (28 oz.) can hominy, drained
Salt and black pepper (pinch of each)
1 teaspoon cumin
1/2 teaspoon paprika


  • In a large pot, heat the oil and add the onion and garlic.
  • Add the tomatoes and chipotle peppers to a blender and puree for 5-6 seconds.
  • Add the tomato mixture to the onion and stir.
  • Pour the broth in to the pot along with the pinto beans, hominy, salt, pepper, cumin and paprika. Stir and bring to a simmer.
  • Roughly cut up the tilapia into small chunks and add to the soup. Stir and simmer for about 20 minutes until the tilapia is cooked through.
  • Serve warm with fresh cilantro and queso cheese.

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