Spicy Pinto Bean Posole
A hearty vegan posole made with pinto beans instead of pork, this easy Mexican soup is healthy, spicy, and delicious.
- Prep22 min
- Cook33 min
- Total55 min
- DifficultyEasy
- Servings4
This vegan twist on traditional Mexican posole swaps the pork for pinto beans, creating a hearty and satisfying soup that's packed with flavor. The guajillo chiles add a mild, smoky heat, while the hominy provides that classic posole texture.
Perfect for a cozy dinner, this soup comes together in under an hour and tastes even better the next day. Serve it with your favorite garnishes like avocado, cabbage, and radish for a fresh and colorful bowl.
Ingredients
Servings
Recommended garnishes
Converted amounts are rounded.
Method
- Cut off the stem ends of the guajillo chiles and shake out as many seeds as possible. Rinse them and pat dry.
- Heat a large pot over medium heat. Toast the chiles in the dry pot, pressing them flat with a spatula for a few seconds per side until fragrant. Remove and set aside.
- In the same pot, warm the olive oil over medium heat. Add the onion and a pinch of salt; cook, stirring often, until tender and translucent, about 5 minutes. Add the garlic and cumin; cook for 1 minute until fragrant. Stir in the tomato paste and cook for 1 minute.
- Add the toasted chiles, bay leaf, hominy, beans, vegetable broth, and water. Stir in ½ teaspoon salt. Increase heat to medium-high and bring to a simmer. Reduce heat to maintain a gentle simmer and cook for 25 minutes, stirring occasionally.
- Remove and discard the chiles and bay leaf. Stir in the cilantro and juice of half a lime. Taste and adjust salt and lime juice as needed. For extra richness, add a splash of olive oil.
- Cut the remaining lime into small wedges. Ladle the soup into bowls and serve with lime wedges and your choice of garnishes.
💡 Tips
- For a spicier soup, leave the seeds in the chiles.
- Leftovers taste even better the next day; store in the fridge for up to 4 days.
- Feel free to add other garnishes like diced onion or fresh jalapeño.
Inspired by a recipe from Cookie and Kate