Vegan Posole

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.

Course Soup

Cuisine New Mexican

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 112kcal

Author Melissa Huggins

Equipment

1 Large Pot

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 (see note)
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

US Customary - Metric

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.

Notes

Spices: They're typically sold in 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. There isn't a direct substitute for New Mexico and California Chile Powder, but if you can't find them, you can use a blend of ancho and guajillo chile powder. You can add a hint of smoked paprika to bump up the smokiness. Just note that the flavor profile will change, but it will still be delicious.

Don’t skimp on the oil: The soup needs enough fat to give the broth body and to properly bloom the spices so their flavor fully incorporates.

Adjusting consistency: This posole is meant to be hearty and stew-like. If you prefer a lighter bowl, just add a splash of extra broth or water until it’s how you like it.

Garnishes: Feel free to mince the cilantro stems along with the leaves. They contribute plenty of flavor. A bit of minced raw onion, or crunchy tortilla strips are a nice touch, too. Don’t forget the limes; the acidity really makes the flavors pop.

Nutrition