Posole Recipe | Vegetarian Times Skip to main content


You’ll find canned cooked hominy in most supermarkets. It’s quite salty, so rinse well.



Ingredient Line: 
15-oz. can white hominy (posole), rinsed and drained
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1 ¾ cups cooked black, pinto or red kidney beans or 15-oz. can beans, drained and rinsed
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1 cup fresh or frozen corn kernels
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1 tsp. dried oregano
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⅛ tsp. chipotle chili powder or cayenne pepper
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1 Tbs. roasted garlic olive oil
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14 ½-oz. can diced tomatoes with green chilies or 14 ½-oz. can Mexican-style stewed tomatoes, chopped


  1. In large saucepan, combine all ingredients except oil. Bring to boil; reduce heat, partially cover and simmer, stirring occasionally, until flavors blend and ingredients are heated through, about 5 minutes. Just before serving, stir in oil.

Nutrition Information: 

8 g
Total Fat: 
4 g
Saturated Fat: 
0 g
45 g
0 mg
990 mg
5 g
0 g
4 Servings

Comments on this Recipe

So glad to find this recipe again! I loved it when it was first published back in '98, and now that I've found it, I'll be making it tomorrow night. Very flavorful, and unusual with the hominy. I'm a Southerner and grew up enjoying hominy, so this is a double treat. Give it a try!

There is no liquid in this recipe! When I mixed this all together, all I got was a pile of all those ingredients. I need to figure out what kind of liquid can bind it all together. Yikes.