Slow Cooker Black Bean Posole


Posole is a traditional Mexican soup, made with spices like chili powder and oregano, poblano chilies, and hominy.

Slow Cooker Black Bean Posole
Photo: Victor Protasio
Hands On Time:
10 mins
Total Time:
5 hrs
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.


  • 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

  • teaspoon cayenne

  • Fresh cilantro, sour cream, sliced avocado, and radishes, for serving


  1. 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.

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

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