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Black Bean Posole

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New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

30 mins total
30 mins prep

Recipe Filed Under
Spice, Bean & Legume, Mexican, 30 Minute, Quick, Vegetarian, Soup

Provided By: Kemp Minifie

Would you say this recipe is...

+ VOTE NOW

Don't you dare pass this recipe by because the ingredient list is a teensy bit longer than some of the other gussied-up soups. It's a vegetarian take on a marvelous Mexican stew often made with pork or chicken and it confirms my hunch that posole (the name for the stew as well as one of the primary ingredients, the large cooked corn kernels from which the hull has been removed) and black bean soup were made for each other. It's my new favorite quick meal and if the ingredients are available in the notoriously tiny supermarkets on the Upper East Side of Manhattan, they're sure to be in your market, too. Check the international and Latino aisles for the canned hominy and the produce section for the anchos; very often they are hanging in cellophane bags from above.

Ingredients

Serves:

1 large dried ancho chile, stemmed, seeded, and torn into pieces

1/2 teaspoon hot pepper flakes (adjust to your liking)

3/4 cup boiling water

1/2 medium onion (preferably white), quartered

2 garlic cloves, chopped

1/2 teaspoon ground cumin

1 tablespoon vegetable oil

1 can black bean soup (18- to 19- ounces), preferably vegetarian

1 can white hominy (a.k.a. posole; 15-ounces), rinsed and drained

1 tablespoon fresh lime juice

Accompaniments: chopped avocado, radish, onion, and cilantro

Directions

Put chile and flakes in a blender and pour over the boiling water. Let stand until softened, 5 to 10 minutes. Add onion, garlic, and cumin and puree until smooth.

Heat oil in a medium pot over moderate heat until shimmering, then add puree (it will splatter) and cook, stirring frequently, until thickened slightly, 3 to 5 minutes.

Add soup and posole and simmer, stirring, 5 minutes to allow flavors to blend.

Stir in lime juice and thin with additional water if necessary. Taste and season with salt.

Ladle into bowls and let each person add accompaniments of their choice.