Posole (or pozole depending on where you live and how you want to spell it) is a flavorful style of stew popular across Mexico and beyond. This vegetarian posole verde relies on a tangy green broth instead of the traditional red one and instead of pork or meat we’re using beans. But, all the wonderful flavor of the spices and the posole still comes through in every single bite.
The word posole refers to the frothy quality of the broth once you add the posole kernels. This type of corn is made from hominy that’s been treated with lye and then rinsed clean. The soft inner parts of the corn kernels are exposed when it’s treated this way, giving a more intense corn flavor to the soup. It also makes the soup a bit foamy on top at first.
The base of the soup is made by sautéing some onion, jalapeño pepper, and some garlic. To that you add some vegetable broth and a jar of your favorite salsa verde. Doing it this way gives the dish lots of flavor, but with the fewest steps possible. Using pre-made salsa verde means you can skip processing all those tomatillos and onions.
Some freshly chopped cilantro ad some lime juice stirred into the soup gives it a bright flavor that blends perfectly with the salsa verde.
Top this tasty soup with your choice of veggies for a customized soup that is warming, perfectly spiced, and delightfully filling.
Sliced avocado, radish, or some lime wedges are traditional additions here. However you top this delicious and healthy soup it will be a hearty side dish or even a meal all on its own.
Vegetarian Posole Verde
Allergens: Corn
Diet: Vegetarian Vegan
Ingredients
- 2 tablespoons olive oil
- 1 white onion, finely chopped
- 1 jalapeño, seeded and diced
- 3 cloves garlic, pressed
- 1/2 teaspoon salt or to taste
- black pepper to taste
- 1/2 teaspoon ground cumin
- 1 bay leaf
- 1 (16 oz) jar salsa verde
- 2 cans (15 ounces each) pinto beans, rinsed and drained
- 1 can (28 oz) hominy, rinsed and drained
- 4 cups vegetable broth
- 2 tablespoons chopped cilantro, divided
- juice of 1 lime
Preparation
- Heat oil in stockpot over medium heat. Add onion and jalapeño cook for 5 minutes. Add garlic and stir. Add salt and pepper to taste. Cook for 2 minutes.
- Add cumin, bay leaf, salsa, beans, hominy, and broth to pot. Bring to simmer and cook for 20 minutes, stirring often.
- Add cilantro to pot and the juice of 1 lime and stir. Garnish individual servings with lime wedges, avocado, cilantro, and/or sliced radishes.
Recipe adapted from There's Always Pizza.