A rich and hearty posole is the perfect vegetarian meal for a chilly Fall evening. Thanks to the green chilies, this version packs a spicy, warming punch. Most of the ingredients are common pantry items, and the thick soup comes together in a quick 20 minutes. The recipe calls for fresh lime juice and fragrant cilantro as garnish, but feel free to top with your favorite Mexican fixings.
Thinly sliced radishes and finely grated cheese are equally divine add-ons. To learn the technique, read more.
From Mealtime
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 cans (14 1/2 ounces each) no-salt added diced tomatoes, drained
2 cans (4 ounces each) diced, peeled green chilies, drained
2 cans (15 ounces each) posole (whole-white hominy), drained
1 teaspoon ground cumin
3 cans (10 3/4 ounces each) reduced-sodium vegetable broth
24 unsalted, yellow corn tortilla chips, finely crushed
Juice and finely grated zest of 1 lime
3 tablespoons chopped, fresh cilantro
Directions
- Heat olive oil in a large saucepan over medium heat. Add onion and sauté until tender, about 4 minutes. Add garlic and sauté 30 seconds.
- Add tomatoes, chilies, posole, cumin, chicken broth and crushed tortilla chips; simmer for 10 to 15 minutes until lightly thickened.
- Stir in lime juice, lime zest and cilantro. Enjoy.
Serves 6.
Nutritional Information Per Serving: Calories 90; Total fat 1.5g; Saturated fat 0g; Cholesterol 0mg; Sodium 590mg; Carbohydrate 18g; Fiber 3g; Protein 3g; Vitamin A 6%DV*; Vitamin C 30%DV; Calcium 2%DV; Iron 6%DV
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Michael Kors
Elle Macpherson
Napapijri
oooh - i don't even know what a posole is - but this recipe looks really good and since there's no meat- you're speaking my language. i've just started to get into eating things that have more heat in them, so this could be something to consider for one of my upcoming meals.
1Just one question...why are you putting crushed chips in there? I'm just trying to see if it is absolutely necessary cause it's seems a little weird to me
2And are you using chicken or vegetable broth? You have both in there.
3The crushed chips will add a corn-y flavor and when the posole cooks, the chips will break down to thicken the soup. They will give a thin broth more body.
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