easy vegan posole

The weather is finally starting to feel like fall here in Dallas, so let's make some soup!

My favorite soup is, hands down, posole. It's spicy, comforting, and oh so delicious. It traditionally includes pork, but when I saw this fabulous vegan version, I knew I had to give it a try. And not only was it easy peasy to make, it was also insanely flavorful and great!

This reheats like a dream, so it was perfect for us to enjoy for dinner and then take for lunch the next day. Definitely give this one a try!

Easy Vegan Posole (adapted from It's All Good)
serves 4

you'll need:
6 tomatillos, roughly chopped (papery layers and stems discarded)
1 red onion, peeled and roughly chopped
2 jalapenos, seeded and roughly chopped (or leave some seeds in for more heat)
olive oil
kosher salt
4 cups vegetable stock
3 sprigs cilantro
1 (28 oz.) can hominy, drained and rinsed
1 avocado, diced, for garnish
1 lime, cut into wedges

Preheat oven to 450 degrees F.

Toss the tomatillos, onions, and jalapenos in olive oil and a bit of salt on a sheet pan or large baking dish. Roast in the oven until they're just beginning to brown, about 20 minutes.

Transfer the roasted vegetables to a blender along with 1 cup of stock and puree until completely smooth (be careful when blending hot ingredients!). Transfer the mixture to a large pot with the remaining stock, cilantro, and hominy. Bring to a boil, then lower the heat and simmer for 15 minutes. Taste and season with salt as necessary.

Remove the cilantro sprigs. Divide soup into bowls and garnish with avocado and lime juice. Enjoy!!

Pin It