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VEGGIE Posole.

I wanted to squeeze one more soup recipe in before Winter is officially over on Friday!

I’ve made this VEGGIE Posole recipe a few times now, and it never disappoints. Traditional Posole is heavy in the pork department. This definitely is NOT. It’s a simple, spicy, slightly sour broth with some beans and hominy thrown in. The real highlight is in all the fun stuff you get to put on top! Cojita cheese, avocado chunks, tortilla chips and fresh cilantro are some of my personal favorites. Shredded cabbage, lettuce, onion or radishes would be great too! xo Cait

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VEGGIE Posole Rojo.
2 dried Arbol chilis
2Tbl oil
1 onion, diced
4 cloves garlic, minced
6C veggie broth (or chicken!)
1 15oz can pinto beans, drained & rinsed
1 15oz can diced tomatoes
1 25oz can hominy, drained & rinsed
Juice of 2 limes
1Tbl dried oregano
Salt

Soak the chilis in boiling water for 10-15min. Puree the chilis and “some” of the water in a food processor or blender. The amount of water you use doesn’t really matter. It’s all going back into the soup anyway. Maybe a cup or so?

In a big soup pot, sauté the onion & garlic in the oil for 3-5min over medium heat
Add the tomatoes, 2tsp salt, oregano and broth and bring to a simmer.
Add the hominy and beans and bring back up to a simmer for at least 10min or so.
Add the pureed chilis, lime juice, stir!

Best served with LOTS OF TOPPINGS!!

 

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