Posole Vegetarian

Nutriscore Rating: 74/100

Warm, vibrant, and brimming with bold flavors, this Vegetarian Posole is a plant-based twist on the traditional Mexican stew. Featuring hearty hominy, roasted poblano peppers, and a medley of fresh vegetables like zucchini and tomatoes, this recipe brings smoky, spicy depth with seasonings like chili powder, cumin, and smoked paprika. Perfect for weeknight dinners or a comforting weekend meal, it’s ready in just an hour and serves six generously. Garnished with crisp radishes, creamy avocado, and crunchy cabbage, this stew dazzles with texture and bright flavors, while a squeeze of fresh lime ties it all together. Packed with nutrients and completely meat-free, this vegetarian posole is an irresistible option for those seeking healthy, flavorful comfort food.

Recipe Information

• Prep Time: 20 min
• Cook Time: 40 min
• Total Time: 1 hr
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

20 items

• 2 tablespoons olive oil
• 1 medium (diced) yellow onion
• 3 minced garlic cloves
• 1 small (seeded and minced) jalapeño
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• 6 cups vegetable broth
• 3 cups hominy (cooked and rinsed)
• 1 medium (diced) zucchini
• 1 14-ounce can tomatoes (diced)
• 1 roasted, peeled, and diced poblano pepper
• 0.25 cup (chopped) fresh cilantro
• 2 whole (quartered) lime
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon black pepper
• 4 thinly sliced (for garnish) radishes
• 1 sliced (for garnish) avocado
• 1 cup (for garnish) shredded cabbage

📝 Instructions

10 steps

1. Heat the olive oil in a large pot or Dutch oven over medium heat.

2. Add the diced onion and cook for 5-7 minutes until softened and translucent.

3. Stir in the minced garlic and jalapeño, and cook for an additional 1 minute, stirring frequently.

4. Add the oregano, smoked paprika, cumin, and chili powder, stirring to coat the vegetables evenly in the spices.

5. Pour in the vegetable broth and bring to a gentle boil.

6. Add the hominy, diced zucchini, canned tomatoes (with their juice), and roasted poblano pepper to the pot. Stir to combine.

7. Reduce the heat to a simmer, cover, and cook for 20-25 minutes, allowing the flavors to meld together.

8. Taste the posole and season with salt and black pepper according to your preference.

9. Stir in the chopped cilantro just before serving.

10. Ladle the posole into bowls and garnish with sliced radishes, avocado, shredded cabbage, and a wedge of lime on the side for squeezing over the top.

Nutrition Facts

1 serving (3107.2g)

Calories		1627
% Daily Value*
Total Fat		51.9 g	67%
	Saturated Fat	8.4 g	42%
	Polyunsaturated Fat	7.4 g
Cholesterol		0 mg	0%
Sodium		7888 mg	343%
Total Carbohydrate		266.2 g	97%
	Dietary Fiber	53.8 g	192%
	Total Sugars	60.1 g
Protein		46.7 g	93%
Vitamin D		0.0 mcg	0%
Calcium		452 mg	35%
Iron		16.7 mg	93%
Potassium		4754 mg	101%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 467 cal (27.2%%)

Protein: 186 cal (10.9%%)

Carbs: 1064 cal (62.0%%)