Slow-Cooked Black Bean and Chorizo Pozole Verde

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A hearty and warming pozole verde featuring tender black beans, spicy Mexican chorizo, and a vibrant tomatillo broth slow-cooked to perfection. This Mexican-inspired Cinco de Mayo recipe, ready in about 495 minutes, pairs dried black beans, Mexican chorizo, tomatillos for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried black beans
• 8 oz casing removed Mexican chorizo
• 10 medium, husked and rinsed tomatillos
• 2, seeded jalapeño peppers
• 1 medium, quartered white onion
• 4 whole garlic cloves
• 6 cups chicken broth
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1 1/2 tsp salt
• 1/3 cup chopped fresh cilantro
• for serving lime wedges
• 4 thinly sliced for garnish radishes

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Instructions

1. Step 1: Rinse 1 cup dried black beans and soak them overnight or for at least 6 hours in water.
2. Step 2: Drain soaked beans and place them in a slow cooker with 6 cups chicken broth, 1 medium quartered white onion, 4 whole garlic cloves, 1 tsp dried oregano, 1/2 tsp ground cumin, and 1 1/2 tsp salt.
3. Step 3: Cook on low for 6-8 hours until beans are tender.
4. Step 4: Meanwhile, bring a pot of water to a boil and blanch 10 medium tomatillos and 2 seeded jalapeño peppers for 5 minutes until softened; drain and blend them until smooth.
5. Step 5: In a skillet over medium heat, cook 8 oz Mexican chorizo (casing removed) for 5-7 minutes, breaking it up until browned and cooked through.
6. Step 6: When beans are tender, stir the tomatillo-jalapeño sauce and cooked chorizo into the slow cooker; cook on low for another 30 minutes to meld flavors.
7. Step 7: Stir in 1/3 cup chopped fresh cilantro and adjust seasoning with salt if needed.
8. Step 8: Serve the pozole verde in bowls garnished with thinly sliced radishes and lime wedges for squeezing.