Easy vegan posole with black beans and poblanos

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Easy vegan posole with black beans and poblanos recipe! This healthy, vegetarian Mexican soup is loaded with peppers and hominy, and simple enough for a weeknight meal.

Heads up! This vegan posole recipe was originally posted in February 2015. The photos and text have been updated but the recipe remains the same. Hope you enjoy it!

Hey, Rhubarbarians! I’m excited to be sharing with you an oldie but goodie today. This vegetarian posole (pozole) is a fave recipe in our house and one we make a few times each year. It finally got a much needed make-over with fresh, new photos. Woooot!

Veggie loaded soups are a favorite in our house and I love that posole is so flavorful, healthy, and easy! Butternut squash potato leek soup and cauliflower golden soup are basically on rotation this time of year with posole. They are just so simple, cozy, healthy, and comforting!

What is posole?

Posole or pozole, which is the spanish word for hominy, is a Mexican soup or stew traditionally made with hominy, chile peppers, and meat. It’s usually garnished with cabbage, lime, avocado, or radish. Hominy is rehydrated dried corn kernels that you can usually find canned in most grocery stores, and is essential to making a true posole.

So, let’s talk about THIS posole shall we? In this vegan posole, I added black beans and a few different kinds of peppers to the hominy and the spicy broth. It’s a bit like a tortilla soup, but you know, without tortillas. 🙂

The fresh serrano peppers don’t add that much heat to the giant batch, but those dried peppers sure do. So, if you’re looking to make this a mild soup, you can just leave those out.

How to make vegetarian posole:

First, prep and chop all of your ingredients before you start. This is a large batch of posole and you won’t have much time in between sauteeing veggies to chop them.

Start by heating the oil in a large soup pot and sauteeing the onion until softened. Add the rest of your veggies and saute those until softened.

Add your spices and hit them with some heat. Then add the tomatoes, hominy, beans, dried peppers, and broth. Bring to a boil then reduce the heat to simmer and let simmer until the veggies are soft and the flavors have melded nicely.

Zap the posole with some fresh lime juice and remove the dried peppers. Serve with all your favorite toppings!

Notes about this vegan posole recipe:

1. This soup has a bit of a spicy kick to it from the dried peppers. If you’d like to omit the spice, don’t include the dried peppers. For an even milder soup, use jalapenos instead of serrano peppers.
2. I personally find this posole to be better the next day. The hominy, beans, and peppers soak up the flavor of the broth and it makes it so flavorful!
3. This makes a very large pot of posole. It will freeze very nicely in well sealed containers!

Print

Easy vegan posole with black beans and poblanos

Prep Time

30 mins

Cook Time

20 mins

Total Time

50 mins

 

Easy vegan posole with black beans and poblanos recipe! This healthy, vegetarian Mexican soup is loaded with peppers and hominy, and simple enough for a weeknight meal.

Course: Soup

Cuisine: American

Keyword: vegan posole

Servings: 8 servings

Calories: 210 kcal

Author: Patricia Bozeman

Ingredients

• 2 Tablespoons avocado or olive oil
• 1 medium yellow onion diced
• 4 cloves garlic diced
• 2 large carrots chopped
• 2 poblano peppers diced
• 1 red bell pepper diced
• 2 serrano peppers finely diced with seeds
• 2 teaspoons paprika
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1 teaspoon ground oregano
• 3 teaspoons ancho chile powder
• 14.5 oz can fire roasted tomatoes
• 1 dried ancho chile
• 2 dried arbol chiles
• 1 25oz can hominy
• 2 15oz can black beans
• 8 cups vegetable broth
• Juice of 1/2 a lime
• Fresh cilantro and sliced radish for serving

Instructions

1. Heat oil in a large soup pot over medium high heat.
2. Add onion and cook until slightly soft, about 3 minutes.
3. Add next 5 ingredients, through seranno peppers, and cook until soft, about 10-15 minutes.
4. Add spices. Stir well to combine and cook about 1 minute.
5. Add tomatoes. Stir well to combine and cook about 1 minute.
6. Add hominy, beans, dried chiles, and broth. Bring to a boil. Reduce heat and simmer for 20 minutes.
7. Add lime juice. Stir well to combine.
8. Remove dried peppers from soup. Discard.
9. Serve with freshly chopped cilantro and sliced radish.

I hope you’ll give this vegan posole recipe a try! Snap a pic and give me a shout on social media #Rhubarbarians!

Trish

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