Vegan Posole

This classic Mexican soup is a warming and protein rich cold weather offering.

From our center to your home.

Yield: 4 Servings


2 whole dried chiles, such as guajillo, ancho, pasilla, or chile de árbol, seeds removed. Alternatively, you can use 1-2 tablespoons of chili powder. 

1 onion, roughly chopped

2 garlic cloves, smashed

1 can of hominy, drained and rinsed

1 Tablespoon olive oil

¾ lbs. of crimini mushrooms sliced

½ – 1 teaspoon dried oregano

1 bay leaf 

3 cups vegetable broth

Bring about 3 cups of water to a boil. Add the chiles, onion, garlic, and a healthy pinch of salt and simmer until the vegetables have softened. Set some liquid aside before blending. Filling the blender no more than ¾ full at a time, blend until smooth. Strain out the seeds and taste, adding salt if needed. Set aside.

Step 2

Heat a heavy bottomed pot over medium heat, add the olive oil and mushrooms and a pinch of salt. Sauté until tasty, about 10 minutes. Stir in the blended chile sauce, some of the oregano, the hominy, vegetable broth, and bay leaves. Stir to combine.

Step 3

Turn the heat to medium-low, cover the pot and simmer for about 30 to 45 minutes or until the hominy is very tender. After about 30 minutes, taste and add salt and/or oregano if needed.  



Serve with tortilla chips, cilantro, and other toppings as desired.

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