Black Bean Pozole. – a delicious recipe with black beans, hominy, onion, oil, oregano, salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
["Soak the beans in water for the 8 to 12 hrs. When you are ready to cook them, throw the soaking water away, put the beans and 6 cups of fresh water in a large pot. Cook the beans until tender, about 30-40 min. I like to salt beans when they are done.", "In a large skillet, at medium temperature, saute the onion with the oil.
2
Mean while with a ladle take out 3/4 of the cooked beans (approximately) and reserve in a bowl. Leave all the cooking water in the pot.
3
From the 3/4 of cooked beans you took out from the pot, take one part and add it to the skillet with the onions. The onions have to be light brown and soft. Save the other two parts of beans for another day, or even freeze them.
4
Smash the beans with a potato smasher or a fork until broken and smashed but not pureed. Check for salt and return them to the pot where you cooked them. Put the 3 cups of cooked hominy. Stir a bit and check your season again.", "Sprinkle with dry Mexican oregano or fresh cilantro to serve."]
190
kcal
Calories
8
g
Fat
23
g
Carbs
8
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups dry black beans, 3 cups cooked hominy, 1 small/medium chopped onion, 2 tablespoons neutral flavor oil, and more.
Yes, Black Bean Pozole. falls under the Soups & Stews 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.
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