Quick Vegetarian Black Bean Posole

Soups are my go-to comfort food meal in the winter.  But while most soups stir up images of cold weather and winter, this warm-you-right-up soup boasts flavors of Mexico.

Posole is a traditional Mexican soup that is typically made with pork and hominy (basically, corn).  I’ve replaced the pork with black beans to keep the soup vegetarian, but by all means, feel free to use pork instead.

This quick soup will warm you up while dreaming of the tropics.

Quick Vegetarian Black Bean Posole (or can be done in the slow cooker)

1 tablespoon vegetable oil
1 large sweet onion (such as Vidalia), chopped
5 cloves garlic, minced
1 medium sweet potato, unpeeled and diced
5 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon oregano
1 – 28 oz can crushed tomatoes
1 – 15 oz can vegetable stock
1 – 15 oz can white hominy, drained and rinsed
1 – 15 oz can black beans, drained and rinsed (or 2 cups black beans)

1 - 4oz can diced green chiles
½ cup fresh cilantro, chopped
1 large avocado (if desired)

In a medium stock pot, heat the oil to medium high.  Add the onion and cook 5 minutes.  Add the garlic and sweet potato, cook 2-3 minutes. 

Add the chili powder, paprika and oregano.  Stir.  Immediately add the crushed tomatoes and stock.   

Using the spoon with which you are cooking, scrape the bottom of the pot, to add the good browned 

flavor bits.

Add the hominy, black beans and green chiles and bring to a boil.  Reduce the heat and simmer, uncovered for 15 minutes or until the sweet potato is tender.

(**Alternatively, you can place all ingredients except the cilantro and avocado in a slow cooker and cook for 4-5 hours on LOW or 7-8 hours on HIGH**.)

Immediately before serving, add the cilantro and avocado, if desired.

 

Serves 4-6.

Life is sweet,
SPC