Vegetarian Posole

As I was thinking about our upcoming trip to New Mexico, I created this vegetarian version of the traditional southwestern soup, which is often made with pork.


  • olive oil
  • 1 small onion, diced
  • 1 red pepper, diced
  • 3 cloves garlic, minced
  • 1 can fire roasted tomatoes
  • 1 can pinto beans, rinsed
  • 2 cans hominy, rinsed
  • 1 can mild green chiles
  • 4 cups vegetable stock
  • 1 cup water
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • salt to taste
  • cilantro
  • corn tortillas, toasted and cut into strips


  1. Sautee onions and peppers in olive oil until onion almost translucent. Add garlic and sauté 2 more minutes.
  2. Add all other ingredients, bring to a boil, then reduce heat and simmer for 20 minutes.
  3. Top with chopped cilantro and strips of toasted (you can toast these in oven or in a frying pan) corn tortillas. These two items add so much flavor - don’t skip this step!

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