Best Vegetarian Posole Recipes

POSOLE (VEGETARIAN)

Steps:

• Add several tablespoons of powdered broth (to your taste) to boiling water.
• Stir until dissolved.
• Add Textured vegetable protein chunks.
• Cover and remove from heat.
• Let the chunks absorb the liquid while you prepare the rest of the soup.
• In a large soup pot, saute onion until soft.
• Add garlic and continue sauteing until fragrance is released.
• Add chili powder to sauteed vegetables and mix well.
• Add 6 cups of water and bring to a boil.
• Stir in chilies, hominy and tomatoes.
• Add Textured vegetable protein chunks and additional broth powder to taste.
• Simmer for 10-20 minutes to blend flavors.
• Add fresh cilantro to bowl (Some folks don't care for the taste).
• Add a squirt of lime juice to taste.
• Serve with corn chips or tortilla chips.

VEGETARIAN POSOLE

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 (SLOW COOKER)

Steps:

• Put 1 cup of vegetable broth and all ingredients except for the hominy and the zucchini into a blender and blend until smooth. Taste for seasoning and spiciness - it should be a bit spicier than you want. Add additional poblanos or jalapenos, if necessary.
• Add to the slow cooker with the remaining broth and the hominy.
• Cook on low for 4 hours.
• Add the zucchini and cook for 30 minutes longer.
• Serve in bowls with your favorite garnishes.

VEGETARIAN POSOLE WITH TVP

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.

VEGETARIAN POSOLE WITH GROUND CHILES

Steps:

• To a large pot over medium heat, add the olive oil. When hot, add the onion and salt. Sauté until translucent, 3-4 minutes. Stir in RawSpiceBar's Ground Chiles, RawSpiceBar's Cumin & Oregano Rub and salt & pepper to taste. Cook, stirring constantly, until spices are fragrant, about 1-2 minutes. Add the poblano peppers, zucchini and carrots, and cook, stirring occasionally, until golden, about 5 minutes.
• Add the hominy and beans to the pot. Stir to warm through and then add the tomatoes and vegetable broth. Stir to combine. Bring to a boil and then reduce heat to medium-low. Simmer, uncovered, for 20 minutes, stirring occasionally.
• Stir in the lime juice and season to taste with additional salt and RawSpiceBar's ground red chile if desired.

VEGETARIAN POSOLE WITH BEANS AND POBLANO PEPPERS

Steps:

• Instructions To a large pot over medium heat, add the olive oil. When hot, add the onion and salt. Sauté until translucent, 3-4 minutes. Add the poblano peppers, zucchini and carrots, and cook, stirring occasionally, until golden, about 5 minutes. Stir in the cinnamon stick, oregano, ground chipotle chile, cumin and coriander. Cook, stirring constantly, until spices are fragrant, about 30 seconds. Add the hominy and beans to the pot. Stir to warm through and then add the tomatoes and vegetable broth. Stir to combine. Bring to a boil and then reduce heat to medium-low. Simmer, uncovered, for 20 minutes, stirring occasionally. Remove cinnamon stick, then stir in the lime juice and season to taste with additional salt and ground chipotle chile if desired. Read more at http://ohmyveggies.com/vegetarian-posole-with-pinto-beans-and-poblano-peppers/#woBokd3diCXCMFTQ.99

VEGETARIAN POSOLE WITH BEANS AND POBLANO PEPPERS

Steps:

• To a large pot over medium heat, add the olive oil. When hot, add the onion and salt. Sauté until translucent, 3-4 minutes. Add the poblano peppers, zucchini and carrots, and cook, stirring occasionally, until golden, about 5 minutes. Stir in the cinnamon stick, oregano, ground chipotle chile, cumin and coriander. Cook, stirring constantly, until spices are fragrant, about 30 seconds.
• Add the hominy and beans to the pot. Stir to warm through and then add the tomatoes and vegetable broth. Stir to combine. Bring to a boil and then reduce heat to medium-low. Simmer, uncovered, for 20 minutes, stirring occasionally.
• Remove cinnamon stick, then stir in the lime juice and season to taste with additional salt and ground chipotle chile if desired.