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A bowl of bean pozole topped with cabbage, jalapeno slices, and radishes.
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5 from 2 votes

Bean Pozole (Pozole de Frijol)

Bean Pozole (Pozole de Frijol) is an easy plant-based soup that is ready in minutes. Only a handful of ingredients are required to make this yummy and wholesome recipe.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Lunch or Dinner
Cuisine: Mexican
Servings: 4 people
Calories: 143kcal



  • shredded cabbage
  • shredded lettuce
  • sliced radishes
  • diced onion
  • oregano
  • chopped cilantro
  • lime wedges


  • 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.


Swap Out Options:
  • 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.


Calories: 143kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 2277mg | Potassium: 25mg | Fiber: 2g | Sugar: 5g | Vitamin A: 752IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg