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Meat-free Posole Recipe (GF)

Although I haven’t had a hangover in decades (seriously), one of my all-time favorite dishes is Posole (or Pozole, depending on who you ask). Posole is a Mexican stew, commonly reputed to help with a hangover that normally features loads of pork and hominy, a corn-like grain that is chewy and delicious. Posole is rich, spicy and comforting – and can be eaten with an array of different garnishes, which means I can eat it several times in a week and never get sick of it!

I’ve been craving it a lot lately, but since I don’t eat a lot of meat, I needed to figure out a way to make the Posole I love without the meat – and so that it was still as filling and comforting as the original. With the addition of garbanzo beans and the elimination of pork, I think this Posole is a winner!

Meat-Free Posole (GF)

Serves 2-3

Ingredients:
1 can white hominy
1 can garbanzo beans
1 can diced roasted green chiles (or fresh ancho chile, roasted and chopped)
3 c chicken stock
1/2 onion, diced
2 cloves garlic, minced
1 jalepeno, diced
1 T chili powder
1 T cumin
1/2 t oregano
1/4 t cayenne pepper

Instructions:
1. Brown the onion and garlic. In a large pan, combine all of the ingredients except for the garbanzo beans. Bring to a boil, and then simmer at low heat for at least an hour, or until the hominy is tender.
2. Add the garbanzo beans, bring back up to a boil, and serve with the optional garnishes (below)

Optional Garnishes (Mix and match):
Cabbage
Lemons
Radishes
Chopped white onions (milder the better)
Chili powder
Frank’s Red Hot
Fresh cilantro

My favorite posole topping combination is onions, fresh cilantro and lots of chili powder – but I’ll often serve it over cabbage (traditionally not the red cabbage pictured here).

So comforting and delicious – I’m about to make a bowl for breakfast!

Have you ever eaten posole? How do you like it?

26 thoughts on “Meat-free Posole Recipe (GF) Leave a comment

    • Lol – then add pork! Here’s how:
      Cut the pork into 1-inch size chunks and brown in butter. Once the outside of the pork is browned, add 2-4 cups of water (enough to cover the pork) and bring to a boil. Reduce heat to a simmer. Skim the fat off of the pork every 15 minutes. Do this until the pork is cooked through and tender then follow the steps above, replacing the veg stock with the pork stock you just created. 2 chops should suffice for 3 servings.

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  1. Yes yes yes! I saw a posole recipe the other day and it got me intrigued. I’ve never encountered hominy but i shall endeavour to now. This sounds amazing! And such a lovely, simple recipe. I’m making raw tacos right now but i wish that it were this dish! thanks honey xx

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  2. I miss being able to eat hominy…and I really shouldn’t eat garbanzo beans either. But this looks amazing. I suffer inflammation from the weirdest foods.

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