Vegan Posole

Vegetarian Posole

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.25 out of 5)

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....


    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


400 cals


10 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

6 g


68 g


5 g


12 g


14 g


1586 mg


  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, for 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 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.

Leave a Review