- Prep: 15 min
- Cook Time: 10 min
- Total: 25 min
- Serving: 4 Servings
This Mexican-inspired soup dish is made with posole, otherwise known as hominy, black beans and ancho chile.
- 1 large dried ancho chile, stemmed, seeded, and torn into pieces
- 1/2 teaspoon hot pepper flakes (adjust to your liking)
- 3/4 cup boiling water
- 1/2 medium onion (preferably white), quartered
- 2 garlic cloves, chopped
- 1/2 teaspoon ground cumin
- 1 tablespoon vegetable oil
- 1 can black bean soup (18- to 19- ounces), preferably vegetarian
- 1 can white hominy, rinsed and drained
- 1 tablespoon fresh lime juice
- Place the dried chile and hot pepper flakes into a blender along with the boiling water. Wait 10 minutes and then add the onion, garlic, and cumin and blend until smooth.
- Place the oil in a medium-sized pot over medium heat. Once oil begins to shimmer, carefully add the puree, as it will splatter, and cook, stirring frequently, for 4 minutes.
- Stir in the black bean soup and the posole to the chile mixture. and cook for 5 minutes.
- Remove the soup from the heat and stir in the lemon juice, Season to taste with salt and then serve hot.