Disclosure: This is a sponsored post in partnership with S&W Beans.
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Pozole de Frijol (Bean Pozole) is what Mexican comfort food is all about.
Traditional Pozole Rojo, even Instant Pot Pozole Verde, take time to make.
This recipe, on the other hand, is perfect for when you want a bowl of pozole, but you don’t want to spend hours cooking.
It’s a Mexican vegan dish perfect for chilly nights and loaded with BIG flavor.
GIVEAWAY DETAILS BELOW!
Table of Contents
Ingredients
Swap Out Options:
- S&W Pinquito Beans – This stew can also be made with black beans or regular pinto beans.
- Hominy – Canned hominy is fine to use in this recipe. Be sure to rinse the hominy well.
- Oregano – Whole or ground. If using whole, crush it in your hand slightly to break it up.
- Salt – Swap it out for chicken or vegetable bouillon for another layer of flavor.
- Olive Oil – You can use just about any type of oil – canola, corn, vegetable oil.
- Onion – Great tip! Dice ½ an onion. ¼ of the onions goes into making the soup. The other ¼ of an onion can be used as a topping.
- Garlic – This is fresh garlic, but you can also use 1 teaspoon garlic powder.
- Vegetable Broth – To keep this recipe vegan, use vegetable broth. However, you can also use beef broth or chicken broth.
- Epazote is completely optional but adds tons of flavor.
Step-By-Step Instructions
- Heat oil in a large stock pot and sauté the onion. 1 minute.
- Rinse the beans and add to the pot.
- Cook for 2 minutes. Stirring occasionally.
- Add the rinsed hominy, salt, oregano, and vegetable broth.
Pinquito Beans are part of the S&W Heirloom Series – rare, colorful, and limited batch beans.
They are small, kinda pinkish-brown in color, and creamy smooth. A nice add to your favorite soups and stews.
S&W Beans are versatile and easy on the pocketbook. Plant-based and make a great addition to your pantry. You can find them at the grocery store or on Amazon.
- Lastly, add the Epazote, if using.
- Cover.
- Bring to a boil, and let simmer for 15 minutes.
Epazote is completely optional. Earthy and fragrant to smell.
You’ll find it in many Mexican stews and other pozoles like Shrimp Pozole, Pozole Blanco, Red Chicken Pozole, and Vegan Mushroom Pozole.
Giveaway Details!!!
Our friends at S&W Beans are giving away an All-Clad Slow Cooker Package. Just what you need for making soups this season. It includes the following:
- All-Clad 7-qt Gourmet Plus Slow 1200 Watt Cooker with All-In One Browning
- S&W Recipe Cards
- Apron
- Variety pack of S&W Beans
In order to be included in the giveaway, you must sign up HERE.
You can enter between 11/3/21 12:00am ET thru 11/17/21 11:59pm ET!
Toppings Ideas:
- Shredded Cabbage
- Shredded Lettuce
- Diced Onion
- Sliced Jalapeno
- Sliced Radishes
- Oregano
- Chopped Cilantro
- Lime wedges
Bean Pozole (or Pozole de Frijol) is the perfect Mexican soup for the cooler months.
Bites of creamy beans and yummy corn hominy. Just add all your favorite toppings and enjoy!
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Did you make this recipe? Please rate the recipe below!
Bean Pozole (Pozole de Frijol)
Ingredients
- 2 tablespoon olive oil
- ¼ onion finely diced
- 2 cans beans drained and rinsed
- 2 cups canned hominy drained and rinsed
- 1 garlic clove finely minced
- 1 teaspoon salt
- pinch oregano
- 2 leaves epazote optional
- 6 cups vegetable broth
Toppings:
- shredded cabbage
- shredded lettuce
- sliced radishes
- diced onion
- oregano
- chopped cilantro
- lime wedges
Instructions
- Heat oil.
- Add onion. Cook for 2 minutes.
- Rinse the beans and hominy.
- Add them to the pot.
- Also add the salt, oregano, and garlic.
- Stir to combine.
- Pour in the vegetable broth.
- Add the epazote, if using.
- Cover and bring to a boil.
- Simmer for 15 minutes.
- Serve with your favorite toppings.
Notes
- This stew can also be made with black beans or regular pinto beans.
- Oregano – Whole or ground. If using whole, crush it in your hand slightly to break it up.
- Salt – Swap it out for chicken or vegetable bouillon for another layer of flavor.
- Olive Oil – You can use just about any type of oil – canola, corn, vegetable oil.
- Onion – Great tip! Dice ½ an onion. ¼ of the onions goes into making the soup. The other ¼ of an onion can be used as a topping.
- Garlic – This is fresh garlic, but you can also use 1 teaspoon garlic powder.
- Vegetable Broth – To keep this recipe vegan, use vegetable broth. However, you can also use beef broth or chicken broth.
- Epazote is completely optional but adds tons of flavor.
I agree it is getting harder to stretch hearty meals, but this hit the spot. First made it with a little over half pound of ground beef & was satisfying & filling next will spice up with chorizo. This was very good, tasted delicious. Thanks so much for sharing. Fan & Follower
Delicious with beef or chorizo! Glad you liked this recipe.