Food Recipes Slow Cooker Black Bean Posole 4.7 (6) 1 Review Posole is a traditional Mexican soup, made with spices like chili powder and oregano, poblano chilies, and hominy. By Real Simple Editors Real Simple Editors Facebook Instagram Twitter An article attributed to "Real Simple Editors" indicates a collaborative effort from our in-house team. Sometimes, several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The REAL SIMPLE team strives to make life easier for you. They are experts in their fields who research, test and clearly explain the best recipes, strategies, trends and products. They have worked for some of the most prestigious brands in lifestyle journalism, including Apartment Therapy, Better Homes & Gardens, Food & Wine, the Food Network, Good Housekeeping, InStyle, Martha Stewart Living, O: The Oprah Magazine, Parents, POPSUGAR, Rachel Ray Every Day, and Vogue. Real Simple's Editorial Guidelines Updated on October 28, 2022 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Hands On Time: 10 mins Total Time: 5 hrs Yield: 8 servings This slow cooker black bean posole pairs the classic ingredients like chili powder, oregano, poblano chilies, and hominy with a meat-free swap: black beans. Since you’ll stew the beans all day long in a rich chicken stock, you’re assured a deeply flavorful, healthy meal for dinner. Ingredients 8 cups low-sodium vegetable broth 3 poblano chiles, chopped 1 yellow onion, chopped 8 cloves garlic, chopped ¼ cup olive oil 2 tablespoon chili powder 1 tablespoon tomato paste 1 teaspoon dried oregano 1 lb. dried black beans 1 28-oz. can golden or white hominy, drained ¼ cup fresh lime juice (from 2 limes) 1 ½ teaspoons kosher salt ⅛ teaspoon cayenne Fresh cilantro, sour cream, sliced avocado, and radishes, for serving Directions 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. Rate it Print