Pumpkin Posole
Indulge in the hearty flavors of autumn with this vibrant Pumpkin Posole, a unique twist on the classic Mexican stew. Bursting with aromatic spices like cumin, smoked paprika, and oregano, this plant-based recipe combines tender hominy, black beans, and sweet pumpkin purée for a comforting, nutrient-packed meal. A fragrant vegetable broth ties the ingredients together, while fresh lime juice adds a zesty brightness. Finished with a medley of garnishes—think creamy avocado, fresh cilantro, and crispy tortilla chips—this one-pot dish is as satisfying as it is easy to prepare. Ready in just 45 minutes, this vegan and gluten-free posole is perfect for weeknight dinners or casual entertaining. Cozy up to a bowl of warm, spicy goodness and savor the rich, seasonal flavors!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and diced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 4 cups vegetable broth
- 1 cup pure pumpkin puree
- 15 ounces hominy (canned, drained and rinsed)
- 15 ounces black beans (canned, drained and rinsed)
- 14.5 ounces diced tomatoes (canned)
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup chopped fresh cilantro (for garnish)
- 1 diced avocado (for garnish)
- 1 cup tortilla chips (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes until soft and translucent.
Stir in the minced garlic and diced jalapeño, cooking for an additional 1-2 minutes until fragrant.
Add the oregano, cumin, smoked paprika, and coriander, stirring constantly for 1 minute to toast the spices.
Pour in the vegetable broth and stir in the pumpkin puree until smooth.
Add the hominy, black beans, and diced tomatoes (with their juices) to the pot.
Bring the mixture to a boil, then reduce the heat to low and let simmer for 20 minutes to allow the flavors to meld.
Stir in the lime juice, salt, and black pepper to taste.
Ladle the posole into bowls and garnish with chopped cilantro and diced avocado.
Serve hot with tortilla chips on the side for dipping or crumbling on top.
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6415 mg | 279% | |
| Total Carbohydrate | 292.4 g | 106% | |
| Dietary Fiber | 69.6 g | 249% | |
| Total Sugars | 44.3 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 588 mg | 45% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 4997 mg | 106% | |
*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.
