Description
Comforting and flavorful, this Easy Vegan Mexican Posole soup is filled with delicious spices, nourishing veggies, hearty hominy, and protein-packed beans. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Ingredients
Base Ingredients:
- 1 cup yellow onions, fine dice
- 2 Tablespoons minced garlic
- 1 cup mild enchilada sauce *
- 1 – [ 4 oz. can ] mild green chilies *
- 1 cup vegetable broth *
- 1 ½ cups water (or broth)
- 1 teaspoon lime juice
- ¼ teaspoon baking soda *
Spice/Herb Ingredients:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 Tablespoons dried minced onions
- ¾ teaspoon cumin
- ½ teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon Mexican oregano *
- ½ teaspoon sea salt (+/-) *
- 1 bay leaf
Other Ingredients:
- 1 – [ 15 oz. can ] hominy, drained and rinsed
- 1 – [ 15 oz. can ] pinto beans, drained and rinsed *
- 1 – [ 15 oz. can ] black beans, drained and rinsed *
Optional Toppings:
- Fresh chopped cilantro
- Lime wedges
- Sliced radishes
- Sliced avocados
- Tortilla chips
Instructions
Instructions
- Place the all the Spice/Herb Ingredients in a small bowl (except the bay leaf), mix well, set aside.
- In a large ceramic/enamel lined Dutch oven or skillet (or similarly large stockpot/skillet) add the chopped onions, sauté over medium-high heat until the onions soften, approx. 7 to 9 minutes. Add a splash of water (or broth) if needed, if the onions start to burn.
- Add the minced garlic, stir constantly for 1 minute. Then add the Spice/Herb mix, stir constantly to allow the spices to release their fragrance, approx. 1 minute, then add all the remaining Base Ingredients and the bay leaf, stir well to incorporate, increase the heat and bring to a boil, then immediately lower to a s Simmer for 3 minutes.
- After 3 minutes, add the hominy, pinto beans and black beans. Simmer for 10 minutes to allow the flavors to develop.
- Remove the bay leaf, served topped with freshly chopped cilantro, avocado slices and tortilla chips.
Notes
*TIPS for Success:
- Mild Enchilada Sauce: You can use your favorite enchilada sauce. We used our own Enchilada Sauce. If you purchase store bought enchilada sauce, the 10 oz. can is the about equivalent of 1 cup. Just make sure you purchase a mild enchilada sauce, be sure to read the labels carefully to ensure you purchase the mild enchilada sauce.
- Mild Green Chilies: Green chilies come in mild and hot. Make sure you select the mild. Also, do not drain the juice from the can. Add the entire contents of the 4 oz. can of mild green chilies.
- Chili Powder: Chili powders come in varying degrees of heat as well. We prefer Penzeys Regular Chili Powder. It has great flavor without the heat.
- Pinto Beans and Black Beans: If you prefer a lot of broth, then scale back on the amount of beans you add. We tried a can of each and there was not a lot of broth.
Notes Continued:
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Baking Soda: Baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes. We use it in this dish to remove some of the tomato acidity (from the enchilada sauce) without losing the tomatoey flavor. When you add it, the mixture will bubble up, then settle down as it neutralizes the acidity.
*Mexican Oregano: If you have Mexican oregano, use it. If not, you don’t need to purchase it, you can use regular oregano. Mexican oregano has a slightly different citrus undertone to it. We really enjoy it.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4
*Storage: Refrigerate and use within 5 days.