Vegan Posole

Vegan Posole Recipe

By Brand New Vegan

🔪Prep Time: 45

👩‍🍳Cook Time: 45


10 New Mexican, California, or Guajillo Dried Chile Pods

1–2 Dried Chile de Arbol Chile Pods (optional)

1 cup water

2 Garlic Cloves

1/4 Yellow Onion

1/2 tsp Mexican Oregano

1/4 tsp Cumin

1/4 tsp Salt

16 oz Portobello Mushrooms, sliced

2 Tbs Soy Sauce, low sodium

1/2 tsp Smoked Paprika

3/4 Yellow Onion, diced

3 Garlic Cloves, minced

4 cups Veg Broth, 32oz, low sodium

2 Cups Water

2 cans White Hominy (25oz ea), rinsed and drained

2 Bay Leaves

2 tsp Mexican Oregano

1 1/2 tsp Cumin

1 batch of Red Chile Sauce (above).

2 Yukon Gold Potatoes, diced


1Begin by roasting the chiles for 20 min in a 250-degree oven

2Then, snip off the stems and clean out any seeds or membranes

3Be sure and wash your hands after handling chiles!

4Add cleaned chiles to a large pot and cover them with water

5Add 1/4 onion and 2 garlic cloves, bring to a simmer, reduce heat, and cover

6Let steep for 10 min

7Add softened chiles, garlic, onion, and 1 cup of chile water to a blender

8Add spices and blend until smooth

9Set aside for now

10Clean and slice mushrooms and add to a large soup pan or dutch oven

11Stir in soy sauce and smoked paprika – saute until softened

12Stir in remaining 3/4 diced onion and garlic

13Add 4 cups of Veg Broth and 2 cups of Water – stir

14Add 2 cans of Hominy, rinsed and drained and stir to combine

15Add bay leaves, oregano, cumin, and Red Chile, stir to combine

16Add diced potatoes and bring to a simmer

17Simmer over low heat, covered, for 30-45 min or until potatoes are tender

18Season to taste

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