Servings: 4
Prep time: 15
Total time: 55 minutes

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. With plenty of garlic and meaty mushrooms you’ll be completely comforted and satisfied. 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. Warm up your kitchen and your soul with this seriously awesome soup.


  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.


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

Nutritional Information


441 cals


10 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

6 g


77 g


11 g


13 g


15 g


1813 mg

*per serving

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Ann's Tips and Tricks

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




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