🌮 Mexican · Soup · Hard difficulty · Vegan
Bean Pozole
A hearty Mexican soup built around bean, seasoned with stock and hominy.
- Prep time
- 26 min
- Cook time
- 59 min
- Total time
- 1h 25m
- Servings
- 6
- Calories
- 292 kcal
- Protein
- 16 g
- Carbs
- 15 g
- Fat
- 19 g
- Course
- Soup
About this Mexican soup
Bean Pozole is a Mexican soup built around canned beans. It takes about 1h 25m from start to finish, 26 minutes of prep and 59 minutes of cooking, and serves 6.
Cooking method: soup. Difficulty is rated hard. Vegan, and marked gluten-free in our data.
Good for: budget friendly, light & low calorie, meal prep, one-pot wonders, comfort food, everyday healthy.
Ingredients
Quantities are for 6 servings. Change the servings in the app to rescale them automatically.
- 800 g canned beans, drained
- 1.5 litres stock
- 400 g hominy
- 3 dried guajillo chillies
- 1 onion
- Shredded cabbage
- Radishes and lime
- 1 tbsp olive oil
- Salt and black pepper, to taste
Method
Step 1. Soften a diced onion in a large pot with a splash of oil for 5 minutes.
- Heat
- Medium to high, stir or flip now and then
- Look for
- Golden-brown edges, a steady sizzle and a toasty smell.
- Why it matters
- Browning (the Maillard reaction) creates deep savoury flavour that boiling cannot.
- Avoid
- Overcrowding the pan: the temperature drops and food steams. Cook in batches.
Step 2. Add the bean and stir for 2 minutes to release its flavour.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 3. Stir in the stock, hominy and dried guajillo chillies, then pour in about 1 litre of water or stock.
- Heat
- Keep the heat steady
- Look for
- The new ingredient is coated and the mixture returns to a gentle bubble.
- Why it matters
- Adding things in order lets each ingredient cook for just the right time.
- Avoid
- Dumping everything in at once: delicate items turn mushy before tougher ones are done.
Step 4. Bring to the boil, reduce the heat and simmer for 41 minutes.
- Heat
- Medium to high
- Look for
- The oil shimmers and flows like water; a drop of water sizzles instantly.
- Why it matters
- Food added to a properly hot pan sears and browns instead of steaming and sticking.
- Avoid
- Adding food to a cold pan: it sticks, turns grey and soaks up oil.
Step 5. Season to taste; blend half the soup for a creamier texture if you like.
- Heat
- Off, no heat
- Look for
- Everything is evenly coated or just combined, with no dry pockets.
- Why it matters
- Mixing spreads salt, fat and flavour through the food so every bite tastes the same.
- Avoid
- Overmixing batters and doughs makes them tough; stop once just combined.
Step 6. Ladle into warm bowls and finish with radishes and lime.
- Heat
- Warm plates
- Look for
- Hot food on warm plates with a fresh, bright garnish on top.
- Why it matters
- Garnish adds colour, crunch and freshness. Tasting and adjusting salt or acid at the end lifts the whole dish.
- Avoid
- Waiting too long: the dish cools and crisp parts go soft.
Chef's tip
A squeeze of lemon at the end brightens any soup.
Equipment you will need
- Large pot
- Ladle
- Hand blender (optional)
Nutrition per serving
Estimated per serving: 292 kcal, 16 g protein, 15 g carbohydrate and 19 g fat. Roughly 22% of the energy comes from protein, 20% from carbohydrate and 58% from fat, using standard energy values.
Nutrition values are estimates from typical ingredient profiles. They are not medical data, and brands and portions vary. Consult a doctor or registered dietitian about your diet.
When to cook Bean Pozole
Substitutions and variations
- Blend half the soup for a creamy texture without dairy.
- Use vegetable stock to keep it vegetarian, and check labels for hidden gluten or animal products.
- Freeze in portions before adding delicate garnishes, and add them fresh when reheating.
Frequently asked questions about Bean Pozole
How long does Bean Pozole take to make?
It takes about 1h 25m in total: 26 minutes of prep and 59 minutes of cooking. Times are estimates and depend on your stove, pan and how small you cut the ingredients.
How many calories are in one serving?
Each serving has about 292 kcal, with 16 g protein, 15 g carbohydrate and 19 g fat. These are estimates for the recipe's 6 servings.
Is Bean Pozole gluten-free?
It is marked gluten-free in our data. Still check labels on stock, sauces and spice blends, which can contain gluten.
Is it suitable for vegetarians or vegans?
Yes, it is vegan. Check labels on stock and curry pastes, which can contain animal products.
How difficult is it to cook?
It is a challenging recipe that involves several techniques and careful timing. Prepare everything first.
Can I make Bean Pozole ahead or freeze it?
Yes. Cool it quickly, refrigerate for up to 3-4 days, or freeze for up to 3 months. Reheat until steaming hot throughout.
How many servings does it make?
This recipe makes 6 servings. To change the amount, scale each ingredient in proportion. The interactive app's servings control does this automatically.