Black Bean Carrot Posole

Black Bean Carrot Posole

Poblano peppers are roasted and guajillo peppers are toasted to deepen the flavor of the black beans in this hominy based stew. Try topping this Mexican classic with sliced radishes, toasted pumpkin seeds or freshly squeezed lime juice. This recipe comes to us from Danica of Soundly Vegan.

Serves 6

  • 1 12 ounce package dried posole*, soaked overnight
  • 1 poblano pepper, cut in half
  • 8 dried guajillo peppers
  • 1 large yellow onion, sliced in half
  • 4 roma tomatoes
  • 2 cloves garlic, left whole
  • a little cooking oil, for the soup pot
  • 1 large yellow onion, diced
  • 1 jalapeno, diced
  • 4 cloves garlic, diced
  • 1 tablespoon dried oregano
  • 1 16 ounce can black beans, drained and rinsed
  • 2 dried bay leaves
  • 1 large russet potato, cut into a bite-sized dice
  • 3 carrots, sliced
  • a little low sodium vegetable broth**
  • salt and pepper, to taste

*Also sometimes labeled as dried corn posole or hominy, dried posole can be found in the dried food or ethnic food section of most grocery stores of Mexican specialty markets.

**Optional. With additional broth this stew can become a soup depending on consistency preference.

Turn on the broiler of your oven. Place poblano pepper under the broiler cut side down for 4-6 minutes, or until the skin is blistered and blackened. When poblano is blistered place in a large ziplock bag and seal. Cool poblano is the sealed bag for 15 minutes. Remove from the bag and peel off the skins. When poblano has cooled, peel the skins off with your fingers and mince the peeled pepper with a knife.

Cut the tops from the dried guajillo peppers and remove the seeds. Toast the guajillos in a skillet for 3-5 minutes, or until peppers are slightly browned. Place guajillos in a bowl with a few cups of hot water. Set the water to use in the sauce.

Cut one of the onions in half and place in a skillet over high heat, cut sides down. Add the roma tomatoes and blacken for 5-7 minutes, or until charred.

Place the blackened onion and tomatoes as well as the rehydrated guajillos and 2 cloves of the garlic to a blender. Add a bit of the guajillo soaking liquid and blend until mixture is homogenous. Add the remaining guajillo soaking liquid. Blitz a few times and set aside.

Drizzle a bit of oil into a soup pot over medium-high heat. Sauté the remaining chopped onion and jalapeno for 4-6 minutes, or until the onions have softened. Add the 4 remaining cloves minced garlic, oregano, black beans, poblano pepper and posole and cook for 2-4 minutes. Add the bay leaves and guajillo pepper sauce. Turn heat down to low and simmer for 90 minutes.

Add the diced potato and carrots and simmer for another 90 minutes, or until the posole becomes tender. Adjust the volume and consistency of the soup/stew with vegetable broth to preference and season to taste with salt and pepper.

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Nutrition Information

Black Bean Carrot Posole

Servings per Recipe: 6

Amount per Serving

Calories:  501

Calories from Fat:  57

Total Fat:  6.4g

Saturated Fat:  1g

Cholesterol:  0mg

Sodium:  110mg

Potassium:  1268mg

Carbohydrates:  68.5g

Dietary Fiber:  36.6g

Protein:  15.7g

Sugars:  9g

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