Vegetarian Posole Stew Recipe | Vegetarian Times Skip to main content

Vegetarian Posole Stew

Posole is a simple rustic stew commonly eaten year-round in the pueblos of New Mexico—and it is especially welcome in wintertime. Made from dried hominy corn, vegetables, spices and dried red chiles, the stew is usually cooked in large quantities. It is traditionally served with a variety of condiments—especially red chile sauce, freshly roasted diced green chiles, chile pequín and Indian breads, particularly blue corncob breadsticks. The ingredient known as posole—Mexican-style hominy—is found in three colors of corn: white, blue and red, with white being the most common. It is sold dried in the Mexican food section of well-stocked markets or in Latino groceries. Azafrán is Native American saffron, which is sold in Latino groceries. If available, substitute dried Mexican oregano for the fresh oregano.

Ingredients: 

Ingredients: 

Ingredient Line: 
2 cups dried posole, or 3 to 4 cups canned with water
Ingredient Line: 
6 qt. water
Ingredient Line: 
3 Tbs. vegetable oil
Ingredient Line: 
1 onion, chopped
Ingredient Line: 
2 garlic cloves, minced
Ingredient Line: 
2 zucchini, cut in half lengthwise and into thin slices crosswise
Ingredient Line: 
2 yellow squash, cut in half length-wise and into thin slices crosswise
Ingredient Line: 
4 tomatoes, diced
Ingredient Line: 
4 dried New Mexico red chile pods, seeded, stemmed and torn into 12 pieces
Ingredient Line: 
2 bay leaves
Ingredient Line: 
4 cups vegetable broth
Ingredient Line: 
1 tsp. azafran
Ingredient Line: 
2 tsp. finely chopped fresh oregano leaves
Ingredient Line: 
1 tsp. finely chopped fresh thyme leaves
Ingredient Line: 
1 ½ tsp. salt

Instructions: 

1. Soak dried posole overnight in 1 quart water. Next day, drain posole, and discard soaking water.

2. Place posole in large pot of water to cover by 3 inches. Bring posole to a boil over high heat, and reduce heat to low, cooking, uncovered, about 11/2 hours, or until kernels burst and are puffy and tender. Add water during cooking, if needed. Drain posole, and set aside.

3. Heat oil in 6-quart pot over medium-high heat, and sauté onion until clear, about 7 minutes. Add garlic, zucchini, yellow squash and tomatoes, and sauté 3 minutes more.

4. Add posole, red chile pods, bay leaves, vegetable broth and azafrán. Bring to a boil, and reduce heat to low, cooking 30 minutes. Add oregano, thyme and salt, and continue cooking 30 minutes more, adding more water if needed. Serve hot in large soup bowls with warm bread.

Wine Suggestions
By now, vegetarians are well aware of the favorable coupling of corn and Chardonnay, so let's look at a solid red wine choice for this posole instead. Generally speaking, a fruit-driven, low-acid wine pairs best with corn-dominant dishes, but this stew has a good amount of tomato and spice in it, so look to Red Zinfandel and Syrah/Shiraz instead. Try Cline Sonoma County Syrah.

Nutrition Information: 

Calories: 
230
Protein: 
4 g
Total Fat: 
7 g
Saturated Fat: 
g
Carbohydrates: 
40 g
Cholesterol: 
mg
Sodium: 
690 mg
Fiber: 
4 g
Sugar: 
9 g
Yield: 
SERVES 6 TO 8

Comments on this Recipe

The recipe sounds good, but this isn't Mexican Posole, which is really disappointing. My mother-in-law makes a delicious posole every winter, but ing typical mother-in-law style she wont fork over the recipe so that I can adapt it to my vegetarian needs... I was really hoping that this would be the solution, but this recipe is decidedly more American than Mexican.

I love the wine pairing suggestion!

What is a posole?

Kim...Posole is hominy - as explained in the blurb above the recipe. Think of it as giant corn that looks like it will explode. It is readily available in any Mexican/Central American grocer.

THIS IS INDEED AN ALTERNATIVE TO MEXICAN POSOLE, AS CLOSE AS IT GETS. OBVIOSLY MEXICAN POSOLE VARIES BETWEEN FAMILIES

I'm from New Mexico. Grew up with Posolé as a staple in our house, except we cooked Posolé in the water left from boiling pork. The seasonings and vegetables in this recipe were all included in either sides served along with the plain Posolé, or in the golden beautiful holy grail of New Mexican cuisine: Green Chilé. We then "seasoned" the Posolé with spoons of Green or Red Chilé as well as the pork or sides of squash, carrots etc. that were available. I now live thousands of miles away from home and often pine for this dish that smells like home on a cold day. Alas, my girlfriend is a lifelong vegetarian and will never know the true flavor of pork, but I think we will try this recipe and see if we can't make our own little winter tradition, minus the meat this time. Thanks! Anna: you will never get a recipe from a hispanic woman by asking. Get in that kitchen and get your hands dirty! Let her know how important it is to you that her son has his mother's cooking all year round. Bow to the mother-in-law with a bit of manipulation! ;-)

Never heard of bread with posole. Tostadas (Deep Fried Tortillas) is the tradition in my part of Mexico. (Jalisco)