Oh how I love posole. The rich and spicy broth, the succulent shredded pork, the hominy, the yummy toppers….mmmmmm. I came across this vegan version, and with high hopes of a posole-posole, I gathered up ingredients, chopped, opened cans, took pictures (doesn’t everybody?!), adjusted for my personal taste and pantry, and simmered away. The verdict? Oh. Yeah. It’s Posole-Posole!
This is another soup that comes together quickly enough for a weeknight, and perfect for that big football party you’re planning.
- 1/2 cup enchilada sauce (I had about a cup leftover from making enchiladas a couple days ago.)
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups No Chicken Broth (or veggie broth)
- 1 (15 oz) can diced tomatoes (fire roasted are fabulous in this recipe)
- 1 TBSP dried oregano
- 1 tsp salt
- 1 (15 oz) can pinto beans, drained and rinsed
- 2 (15 oz) cans hominy drained and rinsed (color of your choice–I like yellow for the happy color it adds)
- juice of two limes
Heat 1/4 cup of the broth in a large pot over medium heat and add onion and garlic. Saute until onions are translucent, about 2 minutes.
Add oregano, salt, tomatoes and broth. Stir and bring to a simmer.
Add pinto beans and hominy. Bring back to a simmer and simmer for 10 minutes.
Add enchilada sauce and lime juice. Stir, taste and add additional sauce, lime juice or salt if needed. Simmer for another 10 minutes for flavors to marry.
Serve with a variety of toppings. I used cilantro and chopped scallions, with baked corn chips on the side. Have whatever sounds yummy though: avocado, sour cream, cheese, limes, extra hominy, tortillas,…..
This soup is definitely going into a regular cool weather rotation. Hearty, healthy, easy-peasy and yummy. Just what you need. 🙂