Vegetarian Posole | Cook For Your Life
Vegan Posole

Vegetarian Posole

5
Rated 5 out of 5
5 out of 5 stars (based on 7 reviews)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings

Posole or pozole can be eaten year round, but you’ll find that during the holidays Posole is particularly abundant. Posole is traditionally made with pork, but you wont miss it in this vegetarian version....


Ingredients

    10 dried guajillo chilis (fewer if you want a milder soup)

    2 tablespoons olive oil

    1 small onion, chopped

    5 garlic cloves, chopped

    4 portabella mushroom caps, gills removed and chopped

    4 cups chopped kale

    ½ cup white rice

    6 cups vegetable stock

    2 bay leaves

    1 (16 ounce) can pinto beans, drained and rinsed

    1 (16 ounce) can hominy, drained and rinsed

    ¼ cup fresh lime juice (about 1-2 limes)

    salt and pepper to taste

Missing an Ingredient?
Visit our ingredient substitution guide ›

Nutrition Facts

Calories

400 cals

Fat

10 g

Saturated Fat

2 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

6 g

Carbohydrates

68 g

Sugar

5 g

Fiber

12 g

Protein

14 g

Sodium

1586 mg

Directions

  1. In the pitcher of a blender, add chilis. Cover with warm water, place lid on blender and let sit for 15 minutes. When chilis are soft, blend until smooth.
  2. In a large pot over medium high heat, heat olive oil. Add onions, garlic and mushrooms. Sweat for about 15 minutes, or until vegetables begin to soften. Add kale and rice and season with salt and pepper.
  3. Add stock, pepper puree and bay leaves. Bring to a boil, reduce heat to simmer and cook, uncovered, for about 20 minutes.

Chef Tips

Guajillo chilis come dried and can be found in the produce or ethnic section of the grocery store.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society


Reviews

No Title

Rated 5 out of 5
February 24, 2022
anonymous

No Title

Rated 5 out of 5
January 31, 2022
anonymous

No Title

Rated 5 out of 5
April 1, 2021
anonymous

Leave a Review

Your rating/review has successfully been submitted!

Please Login

In order to post your review, we ask that you please login or sign up!