Cooked - Vegan Posole

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Vegan Posole

6.0

3 tablespoons olive oil (or avocado oil)

1 medium yellow onion (, diced)

4 cloves garlic (, minced)

1 teaspoon ground cumin

1 teaspoon dried Mexican oregano ((sub regular))

1 tablespoon New Mexico chile powder

1 tablespoon California chile powder

4 cups vegetable broth

1 (15-ounce) can white hominy (, drained and rinsed)

1 (15-ounce) can chickpeas (, drained and rinsed)

1 teaspoon fine sea salt (, more/less to taste)

½ teaspoon freshly ground black pepper

2 cups finely shredded green cabbage

4 radishes (, thinly sliced)

1 lime (, cut into wedges)

½ cup chopped fresh cilantro

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
Stir in the cumin, oregano, New Mexico + California chile powders, sautéing for 1 minute until fragrant.
Pour in the vegetable broth and bring to a boil.
Stir in the hominy and chickpeas. Season with salt and pepper. Return to a boil, then reduce to a simmer and cook uncovered for 20 minutes.
Taste and adjust seasoning with more salt if needed.
Ladle into bowls and serve hot with your preferred toppings.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 18 weeks ago

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