Posole and black bean soup

This recipe for posole and black bean soup is one of the most traditional and Mexicans soups ever.POSOLE AND BLACK BEAN SOUP

There is nothing better on a cold day than to come home to a steaming bowl of soup, and if it’s pozole even better. This is the complete opposite of summer when all I crave are salads, carpaccios, and small bites. 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. Do smells also trigger your memories? Isn’t it amazing how food helps us remember a place or a person?

So here is the recipe for 


Great for a cold or rainy day. When you make this recipe please take a picture and post it on Instagram. I love to see your creations. Also, before I forget for this recipe you can totally cheat and use canned beans and canned pozole corn, just don’t tell anyone…haha!

0 from 0 votes


Mexican, vegan and easy to make sure to become one of your favorites. This soup is made with black beans, pozole or posole and onion.
10 mins
20 mins
Bean cooking50 mins
30 mins
6 people
Calories: 164kcal


  • 2 cups of black beans, cooked
  • 3 cups of posole style corn already cooked
  • 1/2 chopped onion
  • 1 tablespoon oil if you use canola or soy make sure it is organic
  • salt to taste
  • dry oregano to garnish
  • sliced radishes


  • Soak beans in a pot with an excess of 2 inches of water overnight.
  • The next day discard that water and cook the beans in 6 cups of fresh water.
  • When cooked add salt to taste. While they are cooking put the oil and onion in a pan and saute until translucent and set aside.
  • When the beans are ready take a large spoon and remove 3/4 of the cooked beans. Store 2/4 for another day and put the remaining 1/4 to cook with the onions.
  • Crush the beans and onion with a fork or spoon so they are not completely whole or smashed. Check the seasoning and when ready empty them again into the pot where they were cooked.
  • Put the corn in with the beans and check the seasoning.


When you are ready to serve garnish with the dry oregano, sliced radishes, chopped purple onion and cubed avocado.


Calories: 164kcal | Carbohydrates: 29g | Protein: 7g | Fat: 3g | Sodium: 153mg | Potassium: 330mg | Fiber: 6g | Sugar: 2g | Vitamin A: 35IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1.7mg
Course: Soup
Cuisine: Mexican vegan
Keyword: authentic mexican food, vegan mexican food
Author: Piloncillo&Vainilla
Notify of
1 Comment
Oldest Most Voted
Inline Feedbacks
View all comments

5 stars
I love this vegan version of pozole, do you ever use dry pozole?