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This Vegan Posole is warm, cozy, and full of smoky New Mexico chile flavor. Swap in chickpeas instead of meat, and it makes a surprisingly hearty bowl that's perfect when comfort food is what you're after.
Posole (or pozole, depending on where you're from) is one of those cozy, deeply comforting stews with roots in both Mexican and New Mexican cooking. It's typically made with tender hominy, smoky chiles, and traditionally includes meat, all coming together in a warm, satisfying bowl.
This Vegan Posole is my own spin on the red version, switching to plant protein, but still holding onto that smoky New Mexico chile flavor I love. It's not 100% traditional, but it's delicious, and exactly the kind of bowl that warms you from the inside out.
You can serve it with a simple squeeze of lime or add lots of fun toppings such as shredded cabbage, cilantro, quick-pickled red onions, sliced radishes, or a dollop of vegan sour cream. So good!
Ingredients + Notes
This posole comes together easily with minimal ingredients. Here's what you'll need:
- New Mexico + California Chile Powder: These deliver immediate depth of flavor, making things easy, and avoid rehydrating and blending dried whole chiles. They're usually sold in inexpensive clear plastic sachets in the international foods aisle. Do not substitute regular "chili powder" blends, which contain spices like cumin and garlic that can disrupt the flavor balance.
- Chickpeas: Use either a 15-ounce can or cook your own from scratch (around 1 ½ cups cooked).
- Vegetable Broth: I like Better Than Bouillon, but use your preferred brand or homemade. Since salt levels vary between brands and homemade broth, always taste before serving and add an extra pinch if needed.
- Hominy: White hominy is classic, but yellow hominy can be used for a slightly nuttier flavor. Frozen or dried hominy (soaked and cooked until tender) can be swapped in if available.
How to make Vegan Posole
- Heat oil in a pot over medium heat. Add onion and garlic, then sauté about 5 minutes, or until tender and translucent.
- Stir in spices.
- Sauté spices for about a minute until fragrant.
- Add the broth and bring to a boil.
- Add the chickpeas and...
- hominy, then season with salt and pepper.
- Return to a boil, then reduce to a simmer, cooking uncovered for 20 minutes.
- Taste and season with salt if needed, then ladle into bowls. Serve with your favorite toppings.
More comforting soups to try
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Recipe
Vegan Posole
Ingredients
- 3 tablespoons olive oil or avocado oil
- 1 medium yellow onion , diced
- 4 cloves garlic , minced
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano (sub regular)
- 1 tablespoon New Mexico chile powder
- 1 tablespoon California chile powder
- 4 cups vegetable broth
- 1 (15-ounce) can white hominy , drained and rinsed
- 1 (15-ounce) can chickpeas , drained and rinsed
- 1 teaspoon fine sea salt , more/less to taste
- ½ teaspoon freshly ground black pepper
For Serving (optional)
- 2 cups finely shredded green cabbage
- 4 radishes , thinly sliced
- 1 lime , cut into wedges
- ½ cup chopped fresh cilantro
Recommended Equipment
- 1 Large Pot
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
- Stir in the cumin, oregano, New Mexico + California chile powders, sautéing for 1 minute until fragrant.
- Pour in the vegetable broth and bring to a boil.
- Stir in the hominy and chickpeas. Season with salt and pepper. Return to a boil, then reduce to a simmer and cook uncovered for 20 minutes.
- Taste and adjust seasoning with more salt if needed.
- Ladle into bowls and serve hot with your preferred toppings.
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