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 you get this type of memories when cooking? Isn’t it amazing how food helps us remember a place or a person?

So here is the recipe for 

POSOLE AND BLACK BEAN SOUP

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!

It would also be fantastic and super helpful if you leave a comment and/or rating of this recipe in the comment section. Please feel free to write suggestions, ideas, or how it went when you made the recipe.

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BLACK BEAN POSOLE

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 cooking time50 mins
1 hr 20 mins
6 people
Calories: 210kcal

Ingredients

  • 3 cups of black beans, cooked or 2-14 oz cans of cooked black beans
  • 3 cups of posole style corn already cooked 1-25 oz can
  • 1 tablespoon oil, neutral tasting
  • 1/2 chopped medium onion
  • 4 cups vegetable broth or water
  • salt to taste
  • dry oregano to garnish
  • sliced radishes
  • avocado
  • diced onion

Instructions

  • 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.

Nutrition

Serving: 1cup | Calories: 210kcal | Carbohydrates: 38g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Sodium: 780mg | Potassium: 432mg | Fiber: 9g | Sugar: 4g | Vitamin A: 371IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg
Course: Soup
Cuisine: Mexican vegan
Diet: Vegan, Vegetarian
Keyword: authentic mexican food, vegan mexican food
Author: Piloncillo&Vainilla

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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Kate

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

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