Pozole Rojo con Frijoles (Hominy and Bean Stew)
Chicken, hominy and soft pinto beans in a brick red chilli broth, a thicker, extra hearty bowl for cold nights.
Made with Pozole rojo base and Frijoles de la olla (pot beans). Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelEasy
- Costabout £5.94 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Pour your ready made pozole rojo base (see the base recipe) into a large pot and bring to a simmer.
- 2
Add the chicken thigh chunks and simmer gently for 20 minutes, until cooked through and tender.
20 min - 3
Add the hominy and your ready made frijoles de la olla (see the base recipe). Simmer for 15 minutes so the beans lightly thicken the broth.
15 min - 4
Mash a few beans against the side of the pot with a spoon to thicken the soup a little. Season with salt.
- 5
Serve in bowls with cabbage, radish, oregano and lime wedges.
Tips
- Mash some of the beans to thicken the broth without using flour.
- If the stew gets too thick on reheating, loosen it with a splash of hot water.
- A spoonful of chopped onion and lime at the table keeps the hearty bowl lively.
Storing and freezing
Keeps in the fridge for 3 days. Freeze portions for up to 3 months and reheat until steaming hot all the way through.
Questions
Is pozole with beans traditional?
Pozole is usually made with hominy only, but pots of beans are everyday home food in Mexico, and adding them to a red pozole is a common family variation.
Can I use tinned pinto beans?
Yes. Use two 400 g tins, drained and rinsed. The flavour is less rich than home cooked beans but it works.
Is it gluten free?
Yes. The base, beans and toppings contain no gluten as written.
More made with pozole rojo base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.