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.

No additional tips available.

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

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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.

Black Bean and Chile Posole

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