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Posole - Black Bean Stew

The smoky flavor of chipotle peppers combines with traditional 'Southwestern' ingredients in an easy-to-make stew. If you're a fancier of black beans, this Posole (Mexican stew) is for you.

KeyHam. Precooked smoked ham from the deli section does the job. In a pinch, use canned ham.

KeyChipotle sauce. Chipotle peppers are smoked, dried jalapeño peppers—so they're hot. Used in moderation, the flavor of chipotle is absolutely delightful. You'll find canned chipotle sauce in most 'Mexican' food sections, sometimes labeled as 'adobo' sauce. Use a little sauce at first and add more to taste.

KeyCorn. Canned white corn or hominy are convenient and available everywhere. Frozen corn works fine too.

Total time 45-60 minutes. Serves 4.

SHOPPING LIST:
Jerry's Recipes 
  • Onion
  • Red or green bell pepper
  • Garlic
  • Smoked ham
  • Chipotle sauce
  • Coriander
  • Cumin
  • Black beans
  • White kernel corn or hominy
  • Chicken stock
  • Cilantro
1
In deep skillet or large pot, heat oil, then cook gently ("sweat") for a few minutes until onions are translucent but not browned
  • 2 tablespoons olive oil
  • 1 medium onion, chopped coarsely
  • 1 red or green bell pepper, chopped coarsely

2
Stir in and cook until fragrant (1-2 minutes)
  • 1-2 cloves garlic, chopped or minced

3
Add and cook 3-5 minutes, stirring frequently
  • 8-oz smoked ham, cut into 1/2" dice
  • 1/2 tsp chipotle sauce
  • 1/2 tsp coriander, ground
  • 1/2 tsp cumin, ground
  • Salt and fresh ground pepper to taste

4
Stir in, bring to boil, then simmer—uncovered—10-15 minutes until stew thickens slightly; stir occasionally
  • Two 15-oz cans black beans, drained and rinsed
  • One 15-oz can white corn or hominy, drained
  • 12 oz chicken stock
5
Stir in, then serve
  • small handful fresh cilantro, chopped


Serving:

  • Sprinkle servings cheddar cheese, grated
  • Serve with warm corn or flour tortillas

rainbow

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