nutritional information

Per 1 1/2-cup serving (without garnishes):

  • Calories: 176
  • Protein: 6 g
  • Total Fat: 5 g
  • Saturated Fat: <1 g
  • Carbohydrates: 32 g
  • Cholesterol: 0 mg
  • Sodium: 588 mg
  • Fiber: 8 g
  • Sugar: 5 g
Vegan

Black Bean and Chile Posole

Black Bean and Chile Posole

Serves 8

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.
Posole
  • 2 4- to 5-inch dried pasilla chiles
  • 2 medium leeks, white and light green parts cut into 2-inch chunks
  • 2 Tbs. olive oil
  • 4 cloves garlic, minced (4 tsp.)
  • 2 tsp. ground cumin
  • 1 tsp. dried oregano
  • 2 15-oz. cans white hominy, rinsed and drained
  • 2 15-oz. cans black beans, rinsed and drained
  • 1 15-oz. can fire-roasted diced tomatoes
Garnishes (optional)
  • 4 cups plain tortilla chips
  • 2 small avocados, diced
  • 2 tomatoes, diced
  • 4 green onions, chopped
  • 2 limes, sliced into wedges
  • ½ cup chopped cilantro
  • hot sauce

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.

March 2014 p.69

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comments

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.

Christine Sharma - 2016-01-05 21:07:38

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.

Marintia - 2015-11-25 23:03:35

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.

Terri - 2015-11-17 19:46:32

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

Diana Phillips - 2015-03-22 00:43:08

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

Diana Phillips - 2015-03-22 00:26:56

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

LeslieO - 2015-03-01 22:46:17

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.

Maribel - 2015-02-18 20:39:46

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

Gloria Kersh - 2014-12-10 18:43:34

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

Habibah - 2014-12-05 10:05:33

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.

Kristen Bennett - 2014-11-13 03:36:01

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...

Amy - 2014-10-24 16:41:16

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.

Minea - 2014-05-14 17:31:44

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

Roseann - 2014-05-05 01:17:55

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

Patty - 2014-05-03 19:25:02

Looks delicious! Will be trying this soon!

slywlf - 2014-05-01 09:51:52