It’s a vegetarian version of a traditional Mexican soup, made with spices like chili powder and oregano, poblano peppers, and hominy corn.
And it’s SO SO SO SO SO GOOD!
I adore ‘cheap and filling meals’ like this one.
I’m often asked “how are you planning on feeding 4 teenage boys on a budget” – and the answer generally involves something along the lines of “big pots of beans and rice” – cheap and filling!
My teenage (and soon to be teenage) boys need LOTS of energy, LOTS of calories, and LOTS of proteins – and meals like this are a great way to accomplish all of that…on a budget.
Rice and beans together make up a complete protein. Beans alone are an incomplete protein, and beans plus hominy are closer to a complete protein.
Also, poSole or poZole.
It’s like poTAY-to, poTAT-o.
However you choose to spell it or pronounce – english-spanish – it doesn’t really matter. Right?!
What matters is the YUM factor of this meal! Enjoy!
Don’t want vegetarian/want more protein? Add in a few cups of shredded rotisserie-style chicken and use chicken broth in place of vegetable broth.
Slow Cooker Black Bean Posole
- 2 - 15 oz. cans black beans
- 28 oz. can golden hominy
- 8 oz. can tomato sauce
- 4 cups vegetable broth
- 2 poblano peppers
- 2 Tbsp chili powder
- 1 tsp dried oregano
- 3 Tbsp lime juice
- 1/4 tsp cayenne pepper
- Salt and pepper
- Garnish: avocado slices
- Garnish: fresh chopped cilantro or sour cream (omit if dairy free)
- Side: salad
- Open and drain the black beans and hominy.
- Seed and slice the poblano peppers.
- Pour all the ingredients into the slow cooker. Set on low and cook for 8 hours.
- Ladle the soup into serving bowls and garnish with sliced avocado and chopped cilantro.
- Prepare the salad.
- Serve Slow Cooker Black Bean Posole with avocado and cilantro garnish, with side salad.