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!
- 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.