Vegetarian Posole

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Posole or pozole can be eaten year round, but you’ll find that during the holidays Posole is particularly abundant. Posole is traditionally made with pork, but you wont miss it in this vegetarian version....

Ingredients

    10 dried guajillo chilis (fewer if you want a milder soup)

    2 tablespoons olive oil

    1 small onion, chopped

    5 garlic cloves, chopped

    4 portabella mushroom caps, gills removed and chopped

    4 cups chopped kale

    ½ cup white rice

    6 cups vegetable stock

    2 bay leaves

    1 (16 ounce) can pinto beans, drained and rinsed

    1 (16 ounce) can hominy, drained and rinsed

    ¼ cup fresh lime juice (about 1-2 limes)

    salt and pepper to taste

Nutrition Facts

Calories

400 cals

Fat

10 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

6 g

Carbohydrates

68 g

Sugar

5 g

Fiber

12 g

Protein

14 g

Sodium

1586 mg

Directions

  1. In the pitcher of a blender, add chilis. Cover with warm water, place lid on blender and let sit for 15 minutes. When chilis are soft, blend until smooth.
  2. In a large pot over medium high heat, heat olive oil. Add onions, garlic and mushrooms. Sweat for about 15 minutes, or until vegetables begin to soften. Add kale and rice and season with salt and pepper.
  3. Add stock, pepper puree and bay leaves. Bring to a boil, reduce heat to simmer and cook, uncovered, about 20 minutes.

Chef Tips

guajillo chilis come dried and can be found in the produce or ethnic section of the grocery store.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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