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December 21, 2020

Posole Verde (Hominy Soup ) Vegan



This savory Vegan Posole Verde with pinto beans and hominy is perfect for both special occasions and everyday dinners.
Pozole originated with the Aztecs and other indigenous tribes in Mesoamerica.
Since maize was a sacred plant for the Aztecs and other inhabitants of Mesoamerica, pozole was made to be consumed on special occasions.
Pozole (posole) with hominy as its base, this soup can be made with or without meat and is often seasoned and garnished with chile peppers, salsa, radishes, avocado slices, and limes.


What's in a Vegan Pozole Verde

Beans -  Canned Pinto beans,  drained and rinsed

Mexican Hominy - Mexican hominy is not the same as white hominy.  Mexican hominy can be found in the Hispanic aisle in grocery stores, or by the cans of vegetables.

Tomatillo Salsa Verde - Homemade or store-bought salsa, mild or spicy
Spices - Mexican oregano, ground cumin, salt

Garlic & Onions - Minced garlic,  but you can use 1/2 tsp garlic powder in a pinch.   I use yellow onion, a little less pungent than white onion. 

Broth - Vegetable broth or homemade vegetable broth




So when you’re looking for a healthy and satisfying meal, I think you’ll love this vegan Pozole Verde. It’s a no-fuss recipe that can be made on the stovetop, in an Instant Pot, or slow cooker!
If you prefer, not to have Tomatillo Salsa Verde in your posole, you can leave it out and have it on the side. I make it this way when my younger grandkids eat this delicious soup/stew.



How to Make Vegan Posole Verde

Combine beans, onions, garlic, and 6 cups of broth in a dutch oven, or slow-cooker (high). Cook beans in dutch oven for 30 minutes on medium-low heat or slow-cooker on high for 1 hour.
Stir into slow-cooker, hominy, salt, cumin, salsa verde, oregano, and remaining 3 cups of broth, cook for 2 hours more, or dutch oven for 30 minutes on medium heat. Salt to taste.
Top with radishes, avocados, and cabbage.

 


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Bean Posole Verde (Vegetarian)


This savory Posole Verde with pinto beans and hominy stew is perfect for both special occasions and everyday dinners.

Ingredients:
  • 4 cans (15 oz. ) cooked beans, drained and rinsed / or home-cooked beans
  • 1 can (29 oz) Mexican Hominy, drained and rinsed (Note)
  • 1/2 cup diced onions
  • 1 tsp minced garlic
  • 1 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp Mexican oregano
  • 2 cups homemade  Tomatillo Salsa Verde / or store-bought 1 jar (16 oz) Tomatillo Salsa Verde
  • 6 cups Vegetable Broth + 3 cups water
  • Toppings
  • Sliced radishes
  • Sliced avocados
  • Shredded cabbage
  • Sliced Limes
Instructions:
  1. Combine beans, onions, garlic, and 6 cups of broth in a dutch oven, or slow-cooker (high)
  2. Cook until beans in dutch oven for 30 minutes on medium-low heat or slow-cooker on high for 1 hour.
  3. Stir into slow-cooker, hominy, salt, cumin, salsa verde, oregano, and remaining 3 cups of broth, cook for 1 hour minutes more, or dutch oven for 30 minutes on medium heat. Salt to taste.
  4. Top with radishes, avocados, and cabbage.
Note: If you prefer more Mexican Hominy than beans add another can, plus 2 cups more of broth or water.

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