Bean Posole Verde

This savory Posole Verde with pinto beans and hominy is perfect for both special occasions and everyday dinners.

You will love the hominy’s slightly chewy texture along with creamy beans and crunchy toppings in this delicious Mexican soup.

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Pozole originated with the Aztecs and other indigenous tribes in Mesoamerica.

Since maize was a sacred plant for the Aztecs and other inhabitants of Mesoamerica, pozole was made to be consumed on special occasions.

Pozole (posole) with hominy as its base, this soup can be made with or without meat and is often seasoned and garnished with chile peppers, salsa, radishes, avocado slices, and limes.

What's in a Bean Pozole Verde

Beans -  Canned Pinto beans,  drained and rinsed, or (homemade beans can be used)

Mexican Hominy - Mexican hominy is not the same as white hominy.  Mexican hominy can be found in the Hispanic aisle in grocery stores, or by the cans of vegetables.

Tomatillo Salsa Verde - Homemade or store-bought salsa, mild or spicy

Spices - Mexican oregano, ground cumin, salt

Garlic & Onions - Minced garlic,  but you can use 1/2 tsp garlic powder in a pinch.   I use yellow onion, a little less pungent than white onion. 

Broth - Chicken broth, Vegetable broth, or homemade broth

So when you’re looking for a healthy and satisfying meal, I think you’ll love this Bean Pozole Verde. It’s a no-fuss recipe that can be made on the stovetop, in an Instant Pot or slow cooker!

If you prefer, not to have Tomatillo Salsa Verde in your posole, you can leave it out and have it on the side. I make it this way when my younger grandkids eat this delicious soup/stew.

How to Make Bean Posole Verde

Combine beans, onions, garlic, and 6 cups of broth in a dutch oven, or slow cooker (high). 

Cook beans in a dutch oven for 30 minutes on medium-low heat or slow cooker on high for 1 hour.

Stir into the slow cooker, hominy, salt, cumin, salsa verde, oregano, and remaining 3 cups of water, cook for 2 hours more, or dutch oven for 30 minutes on medium heat. Salt to taste.

Top with radishes, avocados, and cabbage.

Variations or Add-Ins to Bean Posole Verde

Meats

• Chunks of cooked ham can be added when adding hominy to the pot
• Cooked bacon pieces can be added when hominy is added.

Vegetables

• Poblano chiles can be roasted and diced and added to the pot 15 minutes before serving.
• Diced potatoes can be added to the pot when adding hominy.
• For spiciness, add a diced jalapeño or serrano chile pepper 15 minutes before serving, or as a topping.

Storing Bean Posole

Refrigerator - Good for 3-5 days in an airtight container

Freezer - Good for up to 2 months in an airtight container.

 

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Bean Posole Verde