Vegan Posole

Our teenage son made this Vegan Posole for us over the weekend, working from Forks Over Knives’s original recipe. It’s a simple and low maintenance recipe that tastes great on it’s own, but it’s even better when served with sliced avocado, salty tortilla chips, and lime wedges. This recipe makes a lot of soup, enough for 8 large servings. We actually blended half of it together, producing the same flavor profile but a different texture that worked almost like a dip for crunchy tortilla chips!

Prep Time30 mins
Cook Time1 hr
Course: Main Course, Soup
Cuisine: Mexican, Vegan
Keyword: sugar-free, wheat-free, Whole Life Challenge
Servings: 8
Calories: 182kcal


  • 2 25 oz cans hominy
  • 2 sweet potatoes cut into 1/2 inch dice
  • 4 carrots peeled and cut into 1/2 inch dice
  • 1 bunch green onions chopped fine
  • 1 tbsp fresh ginger minced
  • 2 tsp Mexican oregano
  • 1/2 tsp cumin powder
  • 2 Anaheim or Poblano chiles seeded and cut into 1/4 inch dice
  • 2 tsp guajillo chile powder
  • 2 tbsp ancho chile powder
  • Kosher salt to taste
  • Tortilla chips optional
  • 1 small red or green cabbage shredded, optional
  • 1 bunch radishes sliced, optional
  • 1 lime cut into wedges, optional


  • Drain and rinse the hominy. In a large pot, combine the hominy, diced sweet potatoes, carrots, green onion, ginger, oregano, and cumin with 1 cup water; cook on medium heat for 10 minutes.
  • Add 8 cups of water, diced chiles, and guajillo and ancho chile powders. Bring to a boil, reduce heat to simmer and cook for 30 to 40 minutes until the hominy has softened and the stew has thickened. The longer you cook this soup, the better!
  • Add Kosher salt to taste. To serve, ladle the stew into individual bowls and garnish with tortilla chips, shredded cabbage, radish slices, and a lime wedge.


The original recipe from Forks Over Knives called for white potatoes, garlic, and yellow onion. We decided to use sweet potatoes instead because we love the sweet-spicy combo of sweet potatoes with chiles. We also replaced the garlic with ginger and yellow onion with green onions. 
If you can’t locate ancho chile powder or guajillo chile powder in your local grocer, here are some helpful links!

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