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This delicious soup definitely appeals to my love of toppings.  There’s no better way to jazz up some soup than sprinkling little yummies all over it!  Traditionally, pozole is served with shredded cabbage, thinly sliced radishes and lime wedges.  I chose to keep the lime and radish, add some cilantro and substitute the cabbage for some thinly sliced broccoli.  I liked how the broccoli kept the same crunch and slightly bitter taste of cabbage and looks like little flowers too!

This pozole is healthy, hearty and filling.  I used black beans to bulk up the soup, and so that I wouldn’t need to add the stewed pork that is traditional in this dish.  But, to keep a nice and ‘porky’ flavor, I used some bacon (yum!).  If you happen to be of a non-pork eating faith or a vegetarian, this soup is great without the bacon too!

Black Bean Pozole

Serves 4-6 – cost approx $.94 per serving


  • 1 1/2 cups dry black beans ($.75)
  • 8 slices bacon, thinly sliced ($.50)
  • 1 onion, medium dice ($.15)
  • 1/2 green bell pepper, medium dice ($.35)
  • 3 ribs celery, medium dice ($.16)
  • 1 jalapeno, small dice – remove the seeds for a mild heat or keep them in if you love the spicy side of life ($.10)
  • 5 cloves garlic, sliced ($.10)
  • 2 Tbs tomato paste ($.15)
  • 1/2 tsp cumin
  • 1/2 tsp dry oregano
  • 1/2 tsp paprika
  • 1 tsp chili powder
  • 8 cups vegetable stock
  • 1 large, 29 oz, can of hominy, drained ($.99)


  • cilantro leaves ($.25)
  • sliced avocado ($.50)
  • thinly sliced radishes and broccoli stem ($.25)
  • lime wedges ($.20)


Soak the black beans the morning of the day you want to make your soup.  When you start to make your soup in the evening, rinse the beans and put them onto  simmer while your prepare the ingredients.

Start the soup by rendering the fat out of the bacon in a large pot over medium heat.  When the bacon is all crispy, fish it out with a slotted spoon, leaving the fat in the pan.  Next, saute the onion, bell pepper, celery, jalapeno and garlic for 5-10 minutes.  Add in a pinch of salt for good measure.

Add in the tomato paste, oregano and spices, stir constantly for 2-3 minutes.  Now add in the vegetable stock and scrape the delicious crud off the bottom of the pot.  Bring to a simmer and taste the broth so that you can adjust the seasonings.  Drain the black beans that are simmering on a back burner and add them to the soup along with the hominy.  Continue simmering for 15-30 minutes, or until the vegetable are fully cooked and the beans are soft.

Now you’re ready to dish out a bowl of goodness and go bananas with all the toppings!