Vegetarian Posole
Traditionally made with pork, this version gets depth of flavor by slow roasting the tomatoes and tomatillos. Guajillo chiles vary in heat; we found 6 to provide the perfect kick without being overly spicy. Adding pinto beans is non-traditional but makes this a hearty, satisfying meal.
Vegetarian Posole
Ingredients
- 5 roma tomatoes, halved
- 5 tomatillos, halved
- 6 guajillo chiles, remove stems and seeds
- 6 cloves garlic
- 3 tbsp cumin
- 2 tsp chile powder
- 1 tsp coriander, ground
- 1 white onion, diced
- 1 shallot, minced
- 6 cups vegetable stock
- 1 bay leaf
- 1 can pinto beans (15.5 oz)
- 2 cans hominy (25 oz each)
- salt and pepper
- olive oil
For serving
- shredded iceberg lettuce
- sliced radishes
- sliced jalapenos
- avocado
- lime
Instructions
- Preheat oven to 300℉.
- Line a baking sheet with parchment paper. Slice tomatoes and tomatillos lengthwise and place cut-side up on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in oven for about 30 mins until softened.
- In the meantime, fill a medium pot with water and bring to a boil. Remove from heat. Add dried guajillo chiles (stemmed and seeded- it's okay if a few seeds remain) and allow them to soak for 10 mins. Remove from the water.
- In the bowl of a food processor, place roasted tomatoes and tomatillos, guajillo chiles, garlic, cumin, chile powder, coriander and 2 tsp of salt. Blend on high until no large chunks remain.
- In a Dutch oven, heat 2 tsp olive oil. Add onion and shallots and saute until soft and translucent. Add in blended chile mixture, bay leaf and vegetable stock. Bring to a boil and reduce heat to a simmer. Simmer for 20 minutes.
- Remove bay leaf and stir in beans and hominy. Taste and adjust salt and add a squeeze of lime if desired.
- Serve with lettuce, radishes, jalapeno, avocado and lime wedges.