Black Bean and Chile Posole Recipe | Vegetarian Times Skip to main content

Black Bean and Chile Posole

The garnishes for this hearty Mexican stew make for a fun meal that lets everyone at the table customize their serving according to taste.

STORE/SERVE: Ladle cooled posole into two 2-quart containers, and refrigerate three days or freeze up to three months. Thaw, if necessary, then warm in saucepan over medium heat until just beginning to simmer. Serve with garnishes.


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2 4- to 5-inch dried pasilla chiles
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2 medium leeks, white and light green parts cut into 2-inch chunks
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2 Tbs. olive oil
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4 cloves garlic, minced (4 tsp.)
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2 tsp. ground cumin
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1 tsp. dried oregano
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2 15-oz. cans white hominy, rinsed and drained
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2 15-oz. cans black beans, rinsed and drained
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1 15-oz. can fire-roasted diced tomatoes

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Garnishes (optional)


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4 cups plain tortilla chips
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2 small avocados, diced
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2 tomatoes, diced
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4 green onions, chopped
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2 limes, sliced into wedges
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½ cup chopped cilantro


1. To make Posole: Place pasilla chiles in large bowl, and cover with 3 cups boiling water. Let soak 15 minutes, or until softened. Drain chiles, and reserve liquid. Pull open chiles, and gently scrape out and discard seeds. Purée chiles in food processor with 1/4 cup reserved soaking liquid. (Press purée through sieve if bits of skin remain, and discard solids.) Stir chile purée into remaining soaking liquid.

2. Halve leek chunks, and thinly slice into matchsticks.

3. Heat oil in large stockpot over medium heat. Add leeks, and sauté 5 to 7 minutes, or until softened. Add garlic, cumin, and oregano, and sauté 1 minute. Add hominy, black beans, tomatoes with juice, chile liquid, and 6 cups water; cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes.

4. Place Garnishes (if using) in bowls; pass around table when ready to serve.

Nutrition Information: 

6 g
Total Fat: 
5 g
Saturated Fat: 
<1 g
32 g
0 mg
588 mg
8 g
5 g
Serves 8

Comments on this Recipe

I made this and it was very good. It was also easy to make. The only thing that I'd change is that I would add less water. I ended up wanting it thicker instead of soup-like, so I had to simmer it for 2 hours to get the extra water out. It was worth it, though.

I wish I had read Jen's comment before making this!! The posole was delicious, but so watery! It looked nothing like the picture. I will most likely make this again, but will cut down the amount of water I put in by a lot.

I started making this and it is so watery, the minute i poured it all in I thought there was no way 20 minutes was enough time to boil down all that water. Aside from boiling it down for hours you can also add some tomato paste to help thicken the water... we'll see how it goes!

Ditto to all the comments above. This dish had a good taste, but it was watery and looked nothing like the picture. UGH! It is worth making again though. Now, I know to either lessen the water or cook it 2 hours longer next time.

Yes, too much water...need to reduce much longer than it calls for. Also, i added salt which wasn't in the recipe. lime juice garnish really set the dish off! Very good, I will make it again

if you want a stew instead of soup just put some in blender or use less water very good recipe

This was delicious and easy to make. I only added 3 cups of water where it said to add 6 cups based on the other comments that it ends up too watery. I also simmered it more like 30 minutes. I served this over brown rice and took it for lunches at work. I will definitely make this again, but I will add a jalapeno for more spice.

I followed everyone's advice and only used 3 cups of water. Not sure what kind of peppers I used because I had some that I'd bought off the guy at the Mexican restaurant. A new favorite soup.

After reading everyone's comments, I made this using a about half the water it called for. It was delicious. I will be making this again in the future.

If I can't get the pasilla chiles, does anyone have any suggestion for a substitution?


Its not pozole without the pork and cabbage but it looks so good I'm going to try it.

I used frozen red chile and cooked it in the crock pot.

Really? 588 mgs sodium for a 1/2 cup serving? where does all the sodium come from?

anything over 100 mg of salt or sodium is a LOT

Looks delicious! Will be trying this soon!

You could probably reduce the sodium by not using canned beans and tomatoes.

This was so good I loved it! I did use the 3 cup of water like the comments suggested. Yum

I had actually been craving pozole when I received this recipe. the recipe turned out tasty, but did not taste at all like pozole. it was more of a variation on chili (the stew with beans, tomatoes and beef, minus the beef of course). I used peruano beans instead which I cooked the day before, no cans. if I make it again i'll omit the tomatoes. the tomatoes are what made it taste to me more like chili than pozole.

Can you use onions instead of leeks? And what would you substitute instead of the pasilla chiles and that whole process? There's no way I'm going to do all that...

This was very tasty. If I made it again I would probably use three dried chiles, because mine didn't come out very chile-y and I ended up sieving out most of the chile with the skins, even after a lot of soaking. I doubled the cumin and would also consider adding something a little more spicy to zip it up, like cayenne or chile powder. Overall, though it was very good and my family loved it.

If I have fresh pasilla chiles, do I just make a purée without boiling them first? Or maybe roast them?

not sure what happened, I follow this to the tee and it really didn't have much flavor to it.

I followed the recipe and it was bland. The recipe doesn't say to add salt but it sure needs it. I added salt and it tasted great! Needs lot's of salt though.

Mine turned out very soupy; not thick like a stew. Where'd I go wrong?

To running. Like soup not like picture. Did exactly like recipe said.

Just tasted it. It was testless and put it down the garbage disposal. Spent money and time for nothing.

This recipe is amazing. I couldn't put my spoon down. As a side note though, you'll need to add salt to the pot. Thanks for posting. I'll prepare this dish many more times in the future.

Dear friends, Thank you for your brilliant work. Your post on "Mexican Bean Posole" Is very, very wrong... For starters, the correct spelling is Pozole with a Z, not an S. Although recently more people are spelling it with an 's', that is still not right. The original -and pure name is with a 'z'. To continue, Pozole cannot be made with beans -or anything else- given that the meaning of the word Pozole -which comes from the Nahuatl Pozolli- is actually hominy; and, as you know, hominy is maize. Also, real Pozole doesn't include cloves or leeks. I mention this, because when we have the power of reaching the masses and we have some authority on certain topics, we should be careful to communicate in the most accurate way possible. I would suggest perhaps re-naming this stew made with beans, and telling how it takes its inspiration from the ancient Pozole, which was a very special dish only prepared on special occasions by the Aztecs, given that the main ingredient -the whole hominy or maize kernels- were considered to be sacred by the Aztecs and other peoples of the era. I love the real Pozole and because I am a vegetarian myself, i make it with vegetable broth and substitute the meats with seitan or tofu, and sometimes none of the above. Hoping that you don't take offense and my comment may be of help, I will continue to enjoy your posts. Thank you very much for your great work for the vegetarian community.

I made this and LOVED it. I did have fresh pasilla peppers so I roasted them and minced them, so that may have added more flavor - they certainly added a touch of heat. I always add salt, and I agree it does need more salt. I also used vegetable broth for a cup of the water. I added 4 cups, not six. A friend posted that she was eating soup like this, and it sounded amazing, so I looked it up on line and found this. I will definitely make this again.