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.
Servings 6
Calories 112kcal
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
- 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
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
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.
Garnishes: Feel free to mince the cilantro stems along with the leaves. They contribute plenty of flavor. A bit of minced raw onion is also a nice touch. Don’t forget the limes; the acidity really makes the flavors pop.
Nutrition
Serving: 10ounces | Calories: 112kcal | Carbohydrates: 8g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 465mg | Fiber: 2g | Sugar: 2g
