Vegetarian Posole Soup

A great vegetarian take on Posole, a traditional pre-Columbian soup or stew from Mexico, one of my favorites.

Part of our series on Entrées

Vegetarian Posole Soup




  • 1 medium onion, chopped

  • 6 cloves of garlic, chopped

  • 4 cups vegetable broth

  • 2 tablespoons of fresh lime juice

  • 3 cups kale, rinsed and chopped fine

  • 2 cups canned hominy, drained [Can either be found in the canned vegetable or Mexican food sections of grocery stores]

  • 15 oz can diced tomatoes

  • 4 oz can diced green chili

  • 3 tablespoons chopped fresh cilantro

  • salt and pepper to taste


  1. Sauté onion in 1 tablespoon of broth in a medium sized soup pot over medium heat for 5 minutes stirring frequently, until translucent;

  2. Add garlic and continue to sauté for another minute.

  3. Add remaining ingredients except kale and cilantro. Bring to a boil on high heat.

  4. Once it comes to a boil, reduce heat to medium-low and simmer for 10 minutes, uncovered.

  5. Add kale and cook for 5 more minutes.

  6. Add cilantro, salt, and pepper.


  • Use fresh tomatoes for an even bigger kick of flavor

  • Fresh green chilies can also be used, just remove the seeds for less heat

  • Green cabbage is also a great topping


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