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Vegetarian Posole

Name: Vegetarian Posole
Prep time: 15
Cook time: 55

(5 votes, average: 4.20 out of 5)

15 min prep

4 servings

Carrot Icon for Number of Ingredients Size

13 ingredients

Posole can be eaten year round is particularly abundant during the holidays. While posole is traditionally made with pork, you won’t miss it in this vegetarian version, which has plenty of garlic and meaty...

10 dried guajillo chiles (fewer if you want a milder soup; see Chef Tips)
2 tablespoons olive oil
1 small onion, chopped
5 garlic cloves, chopped
4 portobello 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 (see Chef Tips)
¼ cup fresh lime juice (about 1-2 limes)
Salt and pepper to taste

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Nutrition Facts

Calories

399 cals

Fat

10 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

6 g

Carbohydrates

67 g

Sugar

5 g

Fiber

11 g

Protein

13 g

Sodium

1553 mg

Directions

In the pitcher of a blender, add chiles. Cover with warm water, place lid on blender and let sit for 15 minutes. When chiles are soft, blend until smooth.
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.
Add stock, pepper puree and bay leaves. Bring to a boil, reduce heat to simmer and cook, uncovered, for about 20 minutes.

Chef Tips

Guajillo chiles come dried and can be found in the produce or Latin American foods section of the grocery store.

This recipe calls for canned hominy, which cuts down on prep-time, but if you are able to soak dried hominy, you’ll find that it retains the texture a little better in the cooking process.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.