Posole can be eaten year-round but 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... mushrooms. Warm up your kitchen and your soul with this seriously satisfying soup.
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.
Add olive oil to a large pot over medium-high heat. Once heated, 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 to taste.
Add stock, pepper puree and bay leaves. Bring to a boil, reduce heat to simmer and cook, uncovered, for about 20 minutes.
Add beans and hominy—season with salt and pepper. Simmer for about 10 minutes or until the rice is cooked. Add lime juice and remove bay leaves. Adjust seasoning and serve.
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.