This recipe for pozole black bean soup is one of the most traditional Mexican soups ever. It is also the easiest soup you’ll ever make; it truly is like having a magical Mexican recipe that will nourish your heart and soul with every spoonful.
Why will you love this recipe?
For me, there is nothing better on a cold day than coming home to a steaming bowl of soup, and if it’s pozole, even better. In winter, I enjoy eating rich, satisfying, and easy-to-make soups.
I remember my grandmother used to make this recipe, and now every time I make it, my whole house smells like her kitchen. Do you get these types of memories when cooking? Isn’t it amazing how food helps us remember a place or a person?
What is pozole or posole?
Pozole, in Spanish it is pronounced [po’sole], comes from Nahuatl languages: pozoll, meaning cacahuazintle. Cacahuazintle is a white heirloom Mexican corn used to make both masa and posole. So, in Mexico, pozole is the soup and the corn. In English, here in the USA, we call hominy this type of corn and pozole or posole the soup or stew.
Ingredients for the pozole and black bean soup
- Hominy, pozole or posole. You can use fresh and cook it at home or use canned hominy. I use canned and it never disapoints.
- Black beans, same here, use canned or black beans cooked at home. But is is important for the beans to be cooked throughly and be soft.
- Onion, yellow onion or white onion work fin here.
- Vegetable oil, choose a vegetable oil with neutral tasting flavor. I cook with canola, avocado or saflower oil.
- For serving
How to make black bean pozole?
- In dutch oven add the oil and saute the onion until translucent with a big pinch of salt.
- Add the beans, homecooked or canned, and smashed them a bit with the back of a wooden spoon. Add the liquid of choice, the hominy, stir and let it simmer for 10 minutes. Check for seasoning and adjust if needed.
- Serve with diced avocado, Mexican oregano, thinly sliced radishes, shredded lettuce and minced onion. Have warm corn tortillas or corn tortilla chips on the side.
There are many different pozole (posole) recipes in Mexico, one of the most popular recipes is the pozole rojo from the state of Jalisco which is made with a red broth made with a chile sauce made with dried chiles ( ancho, pasilla, and guajillo chiles). In Mexico City, we eat pozole Rojo and pozole Verde (green posole with broth made with tomatillos). Throughout the country, there are many other pozole recipes and also multiple ways of serving them. There are states where they finish it with fresh cilantro, fresh lime juice, chicharrón, jalapeños, there where they add chicken, pork, or beef.
Other recipes that you may like:
Great for a cold or rainy day. When you make this recipe please take a picture and post it on Instagram or Facebook, I love to see your creations. It would also be fantastic and super helpful if you leave a comment and/or a 5-star rating in the comment section. Save it on Pinterest if you want to make it later.
Black Bean Pozole
- Dutch oven or large soup pot
- 3 cups black beans, cooked or 2-14 oz cans of cooked black beans
- 3 cups hominy, cooked 1-25 oz can
- 1 tablespoon vegetable oil
- 1/2 onion, chopped
- 4 cups vegetable broth or water
- salt to taste
- dry oregano
- sliced radishes
- diced onion
- shredded lettuce
- Cover the beans with water and soak overnight.
- The next day, discard the water and cook the beans in 6 cups of fresh water. Cook for an hour or until the beans are soft. Add salt to taste.
- In a separate soup pot or dutch oven add the oil and saute until translucent.
- Add the three cups of beans, homecooked or canned, and smashed them a bit with the back of a spoon. Add the liquid of choice, the hominy and let it simmer for 10 minutes.Check for seasoning and adjust if needed.
- Serve with diced avocado, Mexican oregano, thinly sliced radishes and minced onion.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.