Black bean and poblano pozole

Aaaaaah pozole. Awesome awesome spicy hominy stew. Totes delicious. Welcome to the end of February guys! SO ready to say goodbye to winter. Spring, I welcome you. Let’s quit the last full month of winter right with some black bean and poblano pozole. Score.

February has actually been pretty good to us here in rainy ole Olympia, WA. The weather has been totally Spring-esque, with 60+ degree days followed by frigid rainy nights. On top of this, a good friend of mine had a newbie baby this month! We are meeting him today and I just know he will brighten up our spirits. I love teeny squishy babies. Not ready for my own quite yet, but other people’s kids are freakin rad.

So, let’s talk about this soup shall we? It’s totally vegetarian. In fact, it’s vegan. HUZZAH! Loaded with healthy veggies, beans, and of course…… SPICE.

Topped off with herby cilantro and crunchy radish. This is my fave soup I made this winter! The spicy coconut carrot soup and butternut squash soup with smoked gouda and spicy chickpeas top the charts too.

Print

Black bean and poblano pozole

Prep Time

30 mins

Cook Time

20 mins

Total Time

50 mins

 

Delicious vegetarian black bean and poblano pozole recipe! Loaded with veggies with a spicy kick

Servings: 8 servings

Ingredients

• 2 Tablespoons avocado or olive oil
• 1 medium yellow onion diced
• 4 cloves garlic diced
• 2 large carrots chopped
• 2 poblano peppers diced
• 1 red bell pepper diced
• 2 serrano peppers finely diced with seeds
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1 teaspoon ground oregano
• 3 teaspoons ancho chile powder
• 14.5 oz can fire roasted tomatoes
• 1 dried ancho chile
• 2 dried arbol chiles
• 25 oz can hominy
• 25 oz can black beans
• 8 cups vegetable broth
• Juice of 1/2 a lime
• Fresh cilantro and sliced radish for serving

Instructions

1. Heat oil in a large soup pot over medium high heat.
2. Add onion and cook until slightly soft, about 3 minutes.
3. Add next 5 ingredients, through seranno peppers, and cook until soft, about 10-15 minutes.
4. Add spices. Stir well to combine and cook about 1 minute.
5. Add tomatoes. Stir well to combine and cook about 1 minute.
6. Add hominy, beans, dried chiles, and broth. Bring to a boil. Reduce heat and simmer for 20 minutes.
7. Add lime juice. Stir well to combine.
8. Remove dried peppers from soup. Discard.
9. Serve with freshly chopped cilantro and sliced radish.

This is totally one of those, ‘better the next day’ gems!

Cheers to the end of February friends!

Trish