Black Bean and Chile Posole Recipe

Name: Black Bean and Chile Posole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 4 cups plain tortilla chips; 2 small avocados, diced; 2 tomatoes, diced; 4 green onions, chopped; 2 limes, sliced into wedges; 1/2 cup chopped cilantro; hot sauce

Servings: persons

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
4 cups plain tortilla chips
2 small avocados, diced
2 tomatoes, diced
4 green onions, chopped
2 limes, sliced into wedges
1/2 cup chopped cilantro
hot sauce

1
To make Posole: Place pasilla chiles in large bowl, and cover with 3 cups boiling water.
2
Let soak 15 minutes, or until softened.
3
Drain chiles, and reserve liquid.
4
Pull open chiles, and gently scrape out and discard seeds.
5
Puree chiles in food processor with 1/4 cup reserved soaking liquid.
6
(Press puree through sieve if bits of skin remain, and discard solids.)
7
Stir chile puree into remaining soaking liquid.
8
Halve leek chunks, and thinly slice into matchsticks.
9
Heat oil in large stockpot over medium heat.
10
Add leeks, and saute 5 to 7 minutes, or until softened.
11
Add garlic, cumin, and oregano, and saute 1 minute.
12
Add hominy, black beans, tomatoes with juice, chile liquid, and 6 cups water; cover, and bring to a boil.
13
Reduce heat to medium-low, and simmer 20 minutes.
14
Place Garnishes (if using) in bowls; pass around table when ready to serve.

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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.), and more.

Yes, Black Bean and Chile Posole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean and Chile Posole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions