Best 2 Vegetarian Posole Recipes

Looking for a hearty and flavorful vegetarian soup that's bursting with traditional Mexican flavors? Look no further than this collection of delectable vegetarian posole recipes! Embark on a culinary journey with our diverse selection of posole variations, each offering a unique and satisfying twist on this classic dish. From the classic "Caldo de Res" to the vibrant "Pozole con Verduras," these recipes showcase the versatility and adaptability of posole, ensuring there's something for every palate. Whether you prefer a rich and savory broth or a lighter, vegetable-forward soup, we've got you covered. Dive into the rich history and cultural significance of posole, and discover how this beloved soup has become a staple in Mexican cuisine. Get ready to tantalize your taste buds and experience the authentic flavors of Mexico with our curated selection of vegetarian posole recipes.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETARIAN POSOLE

VEGETARIAN POSOLE image

Categories Soup/Stew Vegetable Christmas Vegetarian

Yield Makes 6 servings.

Number Of Ingredients 15

Ingredients

5 cups white hominy, thawed if frozen, or well-rinsed if canned
14 cups good vegetable stock, preferably homemade
1-2 cups Hatch green chile
2-3 Tbsp New Mexico red chile powder
3-4 dried New Mexico red chile pods, shredded
1 onion, chopped
4 garlic cloves, minced
1 bunch cilantro, chopped
2 medium tomatoes, whole
3 chipotle peppers in adobo sauce, chopped
1 Tbsp miso
1 tsp Mexican oregano
salt
grated Co-Jack cheese
whole-wheat tortillas

Steps:

Put all the ingredients except the cheese and tortillas into a big pot and simmer for 1 1/2 hours, or until flavors are melded. Top each bowl with grated cheese and use tortillas to scoop it up.

VEGETARIAN POSOLE WITH TVP

Vegetarian Posole With Tvp image

A combo of several different posole recipes, with a mild spiciness but rich flavor. Yummy served with tortillas or over rice.

Provided by Silverlan

Categories Stew

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 21

Ingredients

2 dried New Mexico chiles, stemmed and seeded
2 dried ancho peppers, stemmed and seeded
1 cup textured vegetable protein (textured vegetable protein 240 cal or dry cup)
1 1/2 cups boiling water
4 1/2 cups onions, chopped (about 2 large onions, yellow or white)
4 minced garlic cloves
1 1/2 cups green bell peppers, chopped (about 1 whole pepper, red is good too)
1 (29 ounce) can hominy, drained & rinsed
1 (14 1/2 ounce) can diced tomatoes
4 cups vegetable broth (or vegetarian "chicken" broth)
1 tablespoon olive oil
2 teaspoons dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
1 teaspoon salt
1/3 cup orange juice
chopped green onion
chopped cilantro
chopped avocado
shredded iceberg lettuce
hot sauce

Steps:

Put chile peppers in a small bowl; cover with boiling water, and let stand while you chop other vegetables.
In small saucepan, bring TVP and 1 1/2 cups of broth to a boil; turn off heat and let TVP soak up liquid while prepping other veggies.
Saute onions 5-7 minutes, then add garlic and bell pepper. Continue to saute until onions are soft (another 5-7 minutes).
While onions saute, transfer chiles and soaking liquid to a blender; blend until smooth.
When onions are soft, add hominy, tomatoes, blended chiles, 2 1/2 cups broth, TVP, oregano, cumin, coriander, and salt.
Simmer over medium heat 30 minutes to let flavors blend. (Can simmer longer if needed. Add extra broth or water if you like a thinner stew.).
Stir in OJ and serve garnished with chopped green onions, radishes, cilantro, avocado, shredded lettuce, and/or hot sauce.

Tips:

Use fresh, high-quality ingredients: The fresher your ingredients, the tastier your posole will be. Look for ripe, flavorful vegetables and fresh herbs.
Don't skip the toasting step: Toasting the dried chiles and spices brings out their flavor and adds a smoky depth to the broth.
Use a variety of vegetables: This recipe calls for a variety of vegetables, including corn, zucchini, and carrots. Feel free to add other vegetables that you like, such as bell peppers, potatoes, or green beans.
Simmer the posole for at least 30 minutes: This will allow the flavors to meld and develop. The longer you simmer the posole, the more flavorful it will be.
Serve the posole with your favorite toppings: Some popular toppings for posole include shredded chicken or beef, avocado, sour cream, and salsa. You can also add a squeeze of lime juice or a sprinkle of cilantro.

Conclusion:

This vegetarian posole is a delicious and flavorful soup that is perfect for a cold day. It is also a great way to use up leftover vegetables. With its fresh, flavorful ingredients and variety of toppings, this posole is sure to be a hit with everyone at your table.