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.
Servings: 4 people
Calories: 143kcal
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
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.
Nutrition
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