Black Bean Posole

Black Bean Posole

  • 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


  1. 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.
  2. 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.
  3. Stir in the black bean soup and the posole to the chile mixture. and cook for 5 minutes.
  4. Remove the soup from the heat and stir in the lemon juice, Season to taste with salt and then serve hot.


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