Black Bean Pozole (Mexican Black Bean Soup)

This black bean pozole recipe is pure comfort in a bowl. It's one of the easiest, most nourishing traditional Mexican soups you can make—and every spoonful feels like a warm hug for your soul.
Recipe
Two bowls with white interiors hold a vibrant salad inspired by pozole and black bean soup, featuring shredded lettuce, black beans, hominy, avocado slices, and thin red onion. The pink marbled surface enhances the dish’s fresh appeal.

About this recipe

Nothing beats cozying up with a big bowl of pozole when the weather turns chilly. I always find myself craving hearty, flavorful soups that are easy to throw together, and this black bean pozole checks every box.

I have the fondest memories of my grandmother preparing this dish. Every time I make it, the aroma fills my kitchen and brings back all those beautiful moments spent with her. Isn’t it amazing how food can instantly transport us to different times and places?

Why will you love this recipe?

  • Quick and easy: Ready in just 30 minutes with pantry staples.
  • Nutritious and hearty: Packed with plant-based protein and fiber.
  • Customizable: Perfect for topping with your favorite fresh ingredients.
  • Comfort food at its finest: Wholesome, filling, and intensely flavorful.
Three small bowls on a pink textured surface: one with black beans, one with chopped white onions, and one with white hominy corn kernels—perfect garnishes for pozole or black bean soup. The bowls are arranged closely together, viewed from above.

Ingredient notes

  • Hominy: Canned hominy works great for this recipe (easy and reliable).
  • Black Beans: Use either canned (drained) or home-cooked black beans.
  • For Serving: Diced avocado, shredded lettuce (or cabbage), thinly sliced radishes, red onion, and a sprinkle of Mexican oregano.
A four-panel collage shows a cooking process for pozole: Panel 1, diced onions sautéing in a pot; Panel 2, ground beef stirred with a wooden spoon; Panel 3, white hominy mixed in; Panel 4, liquid is poured into the mixture while stirring.

How to make black bean pozole?

  1. In a Dutch oven, add the oil and saute the onion until translucent with a big pinch of salt.
  2. Add home-cooked or canned beans, and smash them a bit with the back of a wooden spoon. Add the liquid of choice, the hominy, stir, and let it simmer for 10 minutes. Check for seasoning and adjust if needed.
  3. Serve with diced avocado, Mexican oregano, thinly sliced radishes, shredded lettuce, and minced onion. Warm corn tortillas or corn tortilla chips are also available on the side.
A steaming bowl of pozole soup, garnished with fresh toppings and served with a wooden spoon.

Variations and Tips

  • Broth: Vegetable broth will add extra depth than water.
  • Spice It Up: Add a sliced jalapeño or a pinch of chili flakes to the simmering broth.
  • Make It a Meal: For a full feast, serve with a side of Mexican rice or simple guacamole.
A simple white light bulb icon with lines radiating outward, symbolizing illumination or an idea, is centered on a solid black circular background.

What is pozole?

Pozole (pronounced [po’sole]) comes from the Nahuatl word pozolli, meaning “hominy.” Originally a sacred dish enjoyed by the Aztecs, traditional pozole is made with cacahuazintle corn and usually pork.

Today, “pozole” refers both to the hearty soup and to the hominy itself. In the U.S., we call the corn “hominy,” and “pozole” or “posole” is the name of the soup.

Other Pozole Variations You’ll Love

  • Pozole Rojo: A Jalisco favorite made with a rich red chile broth (ancho, pasilla, and guajillo chiles).
  • Pozole Verde: Popular in Mexico City, made with tomatillos and green herbs.
  • Pozole Blanco: The simplest version with a clear broth and lots of fresh toppings.
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Two white bowls filled with black bean soup, white hominy, shredded lettuce, sliced avocado, and thin onion strips sit on a pink textured surface. Artfully arranged, the bowls evoke a fresh twist on classic pozole.

Black Bean Pozole

Alejandra Graf
This black bean pozole recipe is pure comfort in a bowl. It's one of the easiest, most nourishing traditional Mexican soups you can make—and every spoonful feels like a warm hug for your soul.
5 de 3 votos
Prep Time 10 minutes
Cook Time 20 minutes
Bean cooking time 0 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican vegan
Servings 6 people
Calories 184 kcal

Equipment

  • Dutch oven or large soup pot

Ingredients
  

For the Pozole:

For Serving:

  • Dried Mexican oregano
  • Thinly sliced radishes
  • Diced avocado
  • Diced onion
  • Shredded lettuce or cabbage

Instructions
 

If cooking black beans from scratch:

  • Cover dried black beans with water and soak overnight.
  • Drain the beans, then cook them in 6 cups of fresh water for about 1 hour, or until tender. Add salt to taste once they are cooked.

To make the pozole:

  • In a Dutch oven or large soup pot, heat the oil over medium heat. Add the chopped onion and sauté until translucent, about 3–5 minutes.
  • Add the cooked (or canned) black beans. Lightly mash some of the beans with the back of a spoon to help thicken the broth.
  • Pour in the broth or water and add the hominy. Stir well.
  • Bring to a gentle simmer and cook for about 10 minutes.
  • Taste and adjust salt as needed.

To serve:

  • Ladle the pozole into bowls. Top with diced avocado, a sprinkle of dried oregano, sliced radishes, diced onion, and shredded lettuce. Serve with warm corn tortillas or tortilla chips on the side if you like.

Notes

  • Canned Beans Tip: If using canned black beans, drain and rinse them before using.
  • Broth Choice: Vegetable broth adds more depth of flavor compared to water. Make It Spicy: Add a diced jalapeño or a pinch of red pepper flakes for extra heat.
  • Storage: This pozole keeps well in the fridge for up to 5 days and freezes beautifully.

Nutrition

Serving: 1cupCalories: 184kcalCarbohydrates: 35gProtein: 9gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 913mgPotassium: 326mgFiber: 10gSugar: 3gVitamin A: 340IUVitamin C: 1mgCalcium: 34mgIron: 2mg
Keyword authentic mexican food, mushroom posole, pozole, vegan mexican food, vegan pozole

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
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5 from 3 votes (2 ratings without comment)
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