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Posole is a traditional Mexican soup, made with spices like chili powder and oregano, poblano chilies, and hominy (dried corn kernels that are rehydrated into chewy bites of deliciousness). This rendition pairs the classic ingredients with a meat-free swap: black beans. Beans are an affordable (and tasty) alternative to chicken or pork. Since you’ll stew the beans all day long in a rich chicken stock, you’re assured a deeply flavorful, healthy meal for dinner. If you have a different dried bean in your cabinet, feel free to use them. The point is: this is a versatile dish! Serve margaritas, light beers, or lime-infused sparkling water. Oh, and chips, too. Always chips.


Credit: Victor Protasio

Recipe Summary

10 mins
5 hrs
8 servings


Ingredient Checklist


Instructions Checklist
  • Combine broth, poblanos, onion, garlic, oil, chili powder, tomato paste, oregano, and black beans in a 6-quart slow cooker on high. Cook until beans are tender, 5 hours. Stir in hominy, lime juice, salt, and cayenne.

  • Serve topped with cilantro, sour cream, avocado, and radishes.