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Bean Pozole

Name: Bean Pozole
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: Mexican
Ingredients: 3 cloves garlic; 6 radishes; 4 lime; 1 tsp dried oregano; 2 ancho chilli; 0.5 white onion; 4 guajillo chilli; 2 tbsp vegetable oil; 0.5 tsp ground cumin; 1500 ml vegetable stock; 1 to taste salt; 12 tostadas; 1 cup romaine lettuce; 600 g cooked bayo or black beans

60 min (20 prep + 40 cook) Medium 6 servings Centro

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 27 Mar 2026

Vegetarian pozole with beans instead of hominy, in a spiced red broth with all the traditional garnishes.

About this recipe

A vegetarian version of pozole that replaces cacahuazintle maize with bayo or black beans, whilst preserving all the ritual of traditional pozole: the spiced red broth, the garnishes laid out on the table and the pleasure of building each bowl to your liking. Perfect for those who want the festive pozole experience with a lighter, protein-rich base.

History & Origin

Bean pozole emerged from the creativity of indigenous kitchens in central Mexico, where scarcity of cacahuazintle maize during certain periods led cooks to substitute beans. Although traditional maize pozole is the best known, in rural communities of Guerrero, Morelos and the State of Mexico there is a long tradition of alternative pozoles prepared with whatever the season offers. This bean version has a nutritional advantage over the original: beans are rich in fibre and plant protein, making it a filling and nourishing option. The guajillo and ancho broth remains intact, preserving the essence of the pozole ritual: gathering the family around a steaming pot and building each bowl with whatever garnishes you desire.

Estimated cost

£18.00

Total cost

£3.00

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

320

Calories

15g

Protein

45g

Carbohydrates

10g

Fat

12g

Fibre

600mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Devein and soak the guajillo and ancho chillies in hot water for 15 minutes. Blend with the garlic, onion, oregano and one cup of the soaking water.
2
Heat the oil in a large pot over high heat. Strain the sauce directly into the pot and fry it, stirring, for 5 minutes until it changes colour and thickens.
💡 This step of frying the sauce is key to developing the deep flavour of the broth.
3
Add the hot vegetable stock. Bring to the boil then reduce to medium heat. Season with salt and cumin.
4
Add the cooked, drained beans. Simmer gently for 20 minutes so the beans absorb the broth's flavour.
5
Serve the pozole in deep bowls. Place the garnishes on the table - shredded lettuce, sliced radishes, dried oregano, piquin chilli, chopped onion, tostadas and lime - so each diner can build their own bowl.