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

you might also like



comments

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

anything over 100 mg of salt or sodium is a LOT

Sharon - 2014-04-30 22:07:24

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

Mary Jo - 2014-04-30 17:31:15

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

Angelina G - 2014-04-09 02:00:37

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

T Gaus - 2014-04-08 01:02:37

Delicious!

Misty - 2014-04-07 18:25:18

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

Melissa - 2014-04-02 17:51:28

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.

Barbara - 2014-03-30 05:01:29

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.

Karen Ishler - 2014-03-29 01:26:25

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.

renee - 2014-03-26 01:40:43

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

Glynis - 2014-03-25 04:06:23

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

ARS - 2014-03-25 01:44:04