Vegetarian Posole Stew

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“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. If available, substitute dried Mexican oregano for the fresh oregano. Even better on the second day!”

Ingredients Nutrition


  1. Seed, destemm and tear dried Red Chile Pods into 12 pieces. Drain the beans, chop onion, mince garlic, dice tomatoes and finely chop the organo and thyme.
  2. Heat oil in 6-quart pot over medium-high heat, and sauté onion until clear, about 7 minutes.
  3. Cut Zucchini and Yellow Squash in half lengthwise and into thin slices crosswise.
  4. Add garlic, beans, zucchini, yellow squash and tomatoes, and sauté 3 minutes more.
  5. Add hominy/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.
  6. You may also consider adding cubed firm tofu in the end when it is simmering for those who want a denser protein.
  7. And for those who must have a meat you may add shredded chicken or pork to this of course it is no longer vegetarian but it will soothe those craving some sort of meat.

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