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.
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.
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.
Adjust the seasoning by adding lime juice and salt.
Ladle the hot soup into deep bowl and garnish with sliced radishes and cabbage. Enjoy!
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.
If you enjoyed this pork and bean soup, be sure to try these other SepCooks creations!