pork and bean soup

pork and bean soup

This pork and bean soup is a comforting, pozole-style stew boasting fragrant Mexican flavors. Like traditional pozole, my pork and bean soup starts with cubes of lean pork, dried chilies, onion and spices. My twist on the traditional pozole is that I swap out the hominy corn for gut-healthy beans. I top the soup with radishes and shredded cabbage and brighten it up with a squeeze of fresh lime juice. This is a great base recipe and you can use any kind of dried Mexican chili to create a unique flavor profile. 

pork and bean soup

My husband’s Mexican family makes the most delicious pozole. They lovingly toast the right mixture of chilis and simmer the broth for hours. This pork and bean soup was inspired by their hospitality and it gives us a little taste of California out here in NYC. 

pork and bean soup

I hope you like this recipe as much as Kenny and I do. If you get a chance to make this recipe, please leave a rating and a comment below!

How to make pork and bean soup:

Start by preparing the dried chilis: 
Toast the chilis in the oven for a few minutes until they’re fragrant and toasted. 
Soak the chilis in hot water while you prepare the rest of the soup. 

Prepare the pork and bean soup:
Brown the cubed pork in olive oil. 
Transfer the browned meat into a separate bowl, leaving behind tasty little bits of meat and fat (fond). 
Sauté the onions in the fond, along with fragrant garlic, smoked paprika and dried oregano. 

Make the chili sauce:
Process the soaked toasted chilis and the sautéed onion mixture in a blender. 

Putting the pork and bean soup together: 
Return the browned pork and chili paste to the soup pot. 
Add the beans, chicken bone broth and water and simmer everything together until the flavors melt. 

pork and bean soup

Adjust the seasoning by adding lime juice and salt. 
Ladle the hot soup into deep bowl and garnish with sliced radishes and cabbage. Enjoy!

pork and bean soup

Frequently asked questions about pork and bean soup:

Can I use hominy to make this more like a traditional posole?

Yes, you may use canned hominy in place of beans in this recipe. Be sure to drain and rinse the can of hominy and add it to the pot as you would the beans. 

Can I use chicken broth instead of bone broth?
Yes, you can use a quart of low sodium chicken broth in place of bone broth. Simply reduce the water to 2 cups to adjust for the added liquid. 

How can I store leftover pork and bean soup?
Transfer the fulled cooked, cooled and ungarnished soup into glass bowls or glass tupperware with a lid. Refrigerate for three to four days. Bring the soup back up to heat before serving. Refrigerate the radishes and cabbage separately, combining the two once you reheat the soup. 

Can I make this in a slow cooker/crockpot?

Yes. Follow the directions until step 1 under ’Cook the pork and bean soup’ reduce the filtered water to 2 cups. Transfer the soup to a slow cooker and cook on high for 4 hours. If you’re serving company, you can prepare the soup on the stovetop and keep it warm in a slow cooker, allowing guests to serve themselves. 

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pork and bean soup

pork and bean soup

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5 from 1 review

  • Author: Sepideh Campos
  • Total Time: 1 hour 25 minutes
  • Yield: serves 810 1x


Units Scale
  • 1 ounce dried chilis negros (about 4 chilis) you can also use dried Ancho Chiles, Dried Guajillo Chiles, or Dried Arbol Chiles
  • 2 cups boiling water
  • 5 Tablespoons olive oil (you will use 3 Tablespoons for the pork and 2 Tablespoons for the onions)
  • 2 pounds boneless pork loin chop, cut into 1/2 inch chunks
  • Kosher salt
  • 1 large yellow onion, diced
  • 6 cloves garlic, minced
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons dried oregano
  • 1 17ounce box of chicken bone broth
  • 3 cups filtered water
  • 2 dried bay leaves
  • 2 15ounce cans pinto beans, drained and rinsed
  • Juice of 34 fresh limes


  • 6 fresh radishes, sliced
  • 2 cups shredded cabbage


Prepare the chilis

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Place the chilis on an unlined baking sheet.
  3. Place the chilis in the oven and toast them until they’re fragrant, 3-4 minutes.
  4. Remove the chilis from the oven and let them cool.
  5. Slice the chilis open and remove the seeds and ribs.
  6. Place the chilis in heatproof bowl and cover with boiling water. Let the chilis soften in the water for 10-15 minutes while you prepare the rest of the soup.

Prepare the pork and bean soup

  1. Heat 3 Tablespoons of olive oil in a large soup pot over medium heat. Once the oil is hot and shimmering, about 3 minutes, add the diced pork to the pot along with 1 teaspoon salt.
  2. Increase the heat to high and brown the pork, allowing any liquid to evaporate, 9-10 minutes.
  3. Transfer the browned pork to a clean bowl.
  4. Add the remaining 2 Tablespoons of oil to the now empty pot.
  5. Add the onions and ½ teaspoon salt, cook over medium heat until the onions are soft and translucent, 5-6 minutes.
  6. Add the garlic, smoked paprika and oregano to the onions and cook until fragrant, 60-90 seconds.

Prepare the chili sauce

  1. Transfer the soaked chilis and the soaking liquid into a blender.
  2. Add the onion mixture to the blender.
  3. Blend until the mixture is smooth and homogenous.

Cook the pork and bean soup

  1. Add the browned pork back to the pot.
  2. Add the chili sauce mixture, the box of bone broth, 6 cups of water and the bay leaves to the pot. Bring the soup to a boil then reduce the heat to low. Let the soup simmer, uncovered for 30 minutes.
  3. Add the beans to the pot and cook until they are warmed through, 30 minutes.
  4. Add the juice of 2 fresh limes. Taste the soup and add more kosher salt and lime juice if desired.
  5. Ladle the hot soup into deep bowls, top with cabbage and radish slices and serve with extra lime wedges.
  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Category: Soup
  • Cuisine: Mexican


  • Serving Size: 1 bowl
  • Calories: 416
  • Sugar: 2.2grams
  • Sodium: 365mg
  • Fat: 11.5grams
  • Saturated Fat: 2.4grams
  • Carbohydrates: 39grams
  • Fiber: 10grams
  • Protein: 38.4grams
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