A traditional soup from Mexico, posole is typically made with pork, hominy and chiles. This vegetarian version swaps in hearty beans for meat but isn’t lacking in any flavor. Pile your bowl high with toppings like shredded cabbage, cilantro, lime, avocado and crispy tortilla chips.
- 1 pound dried hominy, soaked overnight
- 1½ pounds dried pinto or kidney beans, soaked overnight
- 1 white onion, chopped
- 2-4 dried ancho chilies, toasted, or fresh guajillo chili peppers (you can also use 1 tablespoon chili powder)
- 1 teaspoon whole peppercorns
- 4 garlic cloves, chopped
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 3 bay leaves
- Salt and pepper to taste
- ¼ cup tomato paste
- Garnishes: Shredded cabbage, avocado, lime slices, tortilla chips
- Drain beans and hominy. Transfer to a large heavy pot and fill with water until it is 1 to 2 inches above the beans. Add onion, garlic, chilies and spices and bring to a boil. Reduce heat and simmer, covered, until beans and hominy soften, about 1 hour.
- Remove chilies and bay leaves. You can blend up the chilies and add them back in if you would like it to be spicy. Stir in tomato paste and adjust salt and pepper to taste. Serve with garnishes of shredded cabbage, avocado, lime slices and tortilla chips.