Posole (Vegetarian)
"This is a hearty main course soup. It's easy to stretch with more broth and/or veggies. It's so simple, quick and flavorful. Even my three-year-old grandson likes it!"
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
6-10
ingredients
- 1 cup textured vegetable protein, chunks
- 3 cups water, boiling
- 2 onions, chopped
- 4 fresh garlic cloves, minced
- 1 tablespoon canola oil or 1 tablespoon olive oil
- 1 (4 ounce) can diced green chilies
- 2 (15 ounce) cans white hominy or (15 ounce) cans yellow hominy
- 4 diced tomatoes (fresh or canned)
- vegetarian chicken broth (I use Frontier brand powdered broth)
- 1 tablespoon chili powder (I use Frontier brand Fiesta Blend)
- 3 -5 stalks fresh cilantro, chopped
- 6 cups water (additional)
- lime juice
directions
- Add several tablespoons of powdered broth (to your taste) to boiling water.
- Stir until dissolved.
- Add Textured vegetable protein chunks.
- Cover and remove from heat.
- Let the chunks absorb the liquid while you prepare the rest of the soup.
- In a large soup pot, saute onion until soft.
- Add garlic and continue sauteing until fragrance is released.
- Add chili powder to sauteed vegetables and mix well.
- Add 6 cups of water and bring to a boil.
- Stir in chilies, hominy and tomatoes.
- Add Textured vegetable protein chunks and additional broth powder to taste.
- Simmer for 10-20 minutes to blend flavors.
- Add fresh cilantro to bowl (Some folks don't care for the taste).
- Add a squirt of lime juice to taste.
- Serve with corn chips or tortilla chips.
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Reviews
-
This posole got rave reviews from my book group, and they are a bunch of great cooks! I left out the TVP and put in Soyrizo (soy chorizo) instead, which spiced it up a bit. Also used all veggie broth instead of water/broth powder. Everyone wanted the recipe. -
This is delicious! I didn't have any TVP so I used some frozen sausage-style vegetarian burger crumbles and reduced the water. Also left out the cilantro 'cause I don't like it. The hominy has such a wonderful texture that works really well in this soup. I served it with homemade vegan cornbread and it made for a rich, spicy, hearty meal. I will definitely make this again. -
I halved the recipe and still had enough for three meals for two. I added some baby broccolini and found I had no garlic (!!!) but it was still delicious. Wonderful recipe - thanks so much!
-
This was fantastic! I used better than boullion for the broth & it was worth a trip to the health food store to find the TVP. I made it extra spicy ;) and everyone went crazy. Thanks for helping a veggie feed her omni family! -
I added some okra sliced and also carrots and a away I went off to eat my bowl of yummy soup. Being a vegetarian it's a treat tofind posole.
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RECIPE SUBMITTED BY
SherryKaraoke
Bay St. Louis, 0
<p>I used to live on the beautiful Mississippi Gulf Coast in the loveliest little town you could imagine. I worked at Bookends, an independent bookstore, several days a week, and on the weekends I ran Karaoke at a local bar. Everything changed on August 29, 2005 when Hurricane Katrina destroyed our homes and our community. Now we are in Fayetteville GA, just south of Atlanta, and it seems this will be our home for now. Our grandson, Simon, is twelve now, and his baby sister, Anise, is five. We live with them and my wonderful daughter and son-in-law, Bahiyyih and Jeff. My other daughter, Alicein, has a beautiful five year old boy named Ronan. She owns what was the first new business in Old Town Bay St. Louis after the hurricane. It's called The Mockingbird Cafe. Life goes on! <br /> <br />Judging by the feedback. the most popular recipe I've posted in the one for Steel-cut Oats. I'm very gratified by the rave reviews I have had for this. Thanks to Alton Brown for originating it!</p>
