It’s still cold outside! Let’s cozy up with some soup and trust that warm spring weather is on its way. If you enjoy bean-based chili recipes and tortilla soup, you are going to love this pinto posole.
I traded pinto beans for the pork you’ll find in traditional posole recipes, so this stew is vegan. It’s also hearty, spicy and delicious.
You’ll just need one pot for this stew, and I opted to use canned beans to cut the cooking time down to about 30 minutes. Leftovers taste even better the next day, and this dairy-free recipe freezes great for later, too.
What is posole?
Posole, pronounced poh-sOH-lay, is a Mexican stew that typically features shredded pork, dried chilis, hominy and cumin. In Mexico and New Mexico, it’s often served on celebratory occasions like Christmas or New Years, but it’s great on any chilly day.
My variation with pinto beans instead of pork is not quite authentic, but it’s full of redeeming fiber and protein. It straddles the line between a soup and a stew, so I’m using those words interchangeably here.
What is hominy?
Hominy is a variety of dried corn (maize) kernels that have been treated with an alkali, such as lye, to improve digestibility. You buy it dried or in cans, in a well-stocked grocery store (check the international aisle or look near the canned corn) or Mexican grocery store. I used canned corn for this recipe but you could substitute freshly cooked hominy, too.
What are guajillo chilis?
I’ll never forget the first time I tried guajillo chili-based enchilada sauce. Life changing! Guajillos offer a deep, intriguing mild-to-medium spice factor, unlike fiery-hot cayenne. You’ll find dried chilis in a well-stocked grocery store (again, check the international aisle) or Mexican grocery store.
Use two chilis for mild soup, or four for spicy soup (I like my posole spicy). Since the seeds contain the most heat, you’ll remove those before briefly toasting the chilis against the pan. If you want extra-spicy soup, you could even reserve those seeds to add after the soup is cooked, to taste.
I simply cooked the soup with the chilis and then discarded the chilis at the end. I just read a Bon Appetit recipe that suggested puréeing the simmered chilis with some broth and pouring the mixture back into the soup. You could try that if you want extra-rich chili flavor and don’t mind busting out the blender, but add the purée to taste instead of pouring it all in at once.
Watch How to Make Pinto Posole
Pinto Posole
- Author: Cookie and Kate
- Prep Time: 22 minutes
- Cook Time: 33 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
This hearty vegan posole is made with pinto beans instead of pork! This easy Mexican posole recipe is healthy, spicy and delicious. Leftovers taste even better the next day. Recipe yields 4 bowls.
Ingredients
- 2 to 4 guajillo chili peppers*
- 2 tablespoons extra-virgin olive oil
- 1 large white onion, finely chopped
- 4 cloves garlic, pressed or minced
- 1 tablespoon ground cumin
- ½ cup (4 ounces) tomato paste
- 1 bay leaf
- 3 cans (15 ounces each) pinto beans, rinsed and drained
- 1 can (15 ounces) hominy, rinsed and drained
- 32 ounces (4 cups) vegetable broth
- 2 cups water
- ½ teaspoon fine sea salt, to taste
- ¼ cup chopped cilantro, divided
- 1 lime, halved
- Recommended garnishes: sliced avocado, shredded green cabbage, chopped radish, onion and/or jalapeño
Instructions
- Cut off the stem ends of the chilis and shake/flick the chilis to remove as many seeds as possible (it’s ok if some remain). Rinse them and pat them dry.
- Heat an empty Dutch oven or soup pot over medium heat until a few drops of water evaporate quickly from the pan. Toast the chilis in the dry pan, pressing them flat with a spatula for a few seconds until fragrant, then flip them over and press them again for a few seconds. Remove the toasted chilis and set them aside for now.
- In the same pot (still over medium heat), warm the olive oil until shimmering. Add the onion and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 minutes.
Add the garlic and cumin and cook until fragrant while stirring, about 1 minute. Add the tomato paste and cook, while stirring, for 1 minute. - Add the toasted chili peppers, bay leaf, hominy, beans, vegetable broth and water to the pot. Stir in ½ teaspoon salt and raise the heat to medium-high. Bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer, stirring occasionally, and cook for 25 minutes.
- Remove the chili peppers and bay leaf from the soup and discard them. Stir the cilantro and juice of ½ lime into the soup. Taste, and add more salt (I usually add at least ¼ teaspoon more) and/or lime juice if necessary. For extra richness, add a little splash of olive oil and stir it in.
- Cut the remaining lime into small wedges. Divide the soup into bowls and garnish with lime wedges and other garnishes of your choice.
Notes
*Pepper note: Use 2 peppers for mild soup and 4 for spicy soup (I like my soup spicy). If you want extra-spicy soup, you could even reserve the pepper seeds to add after the soup is cooked, to taste. If you can’t find guajillo chili peppers, dried ancho chili peppers are a good alternative. Or, use 1 tablespoon mild chili powder instead—start the recipe with step 3 and add the chili powder with the garlic and cumin.
Change it up: For more color and textural variation, substitute one can of black beans for one can of pinto beans. For extra pepper flavor and color, sauté a chopped red bell pepper and/or jalapeño with the onion.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Tara Goozee Mason
Hi Kate, and Cookie (I have 2 dogs Miss Lily and Poppy )
Thank you for all the delicious recipes!! I made posole for the 3rd time today…love it and the other day I made the veggie black bean echiladas…fantastic!!!!
Sherry
Had to search around to find a grocery store that carries hominy. Definitely worth it. Love this recipe. Thank you!
Linda Ingram
Made this a couple nights ago. I followed the recipe exactly this first time including using the hominy. And I followed the Bon Appetit recommendation to blend the chilis with some broth and add in to the mix. I only used two chilis vs four based on the idea that it would be mild. In the future I will go all in with four because there was really no heat. I did not put any seeds in so you could add some seeds as well to up the heat. I really liked adding the blended chilis at the end. Added some thickening and flavor. Might try corn vs hominy next time also. Not that big a fan of of the hominy flavor/texture. Overall an easy and excellent recipe for a vegetarian one pot meal.
Inna
Hi Kate! I love your blog. I have tried different pozole styles in Mexico City before. Thought yours was interesting and tried it I have to say I’m not quiet there yet with this one. It just doesn’t taste authentic to me. You should try squash blossom and mushrooms instead of beans. It’s a fantastic vegetarian option for pozole. Yes, pozole is spelled with Z :)
Kristin Browning-Mezel
Posole is a hundreds of year tradition as an adaptation of the Mexican Pozole. It’s appropriate to acknowledge both versions of this word as it reflects the indigenous adaptations of this New Mexican treat.
R Mill
Posole and pozole are sort of interchangeable. But, pozole is central and southern Mexico and typically has corn. Posole is northern Mexico and southern States and made with hominy. So true hominy based posole is spelled with an “s” not a “z”. Pozole is a mexicanized form of the Spanish posole.
Larry Zuiker
I was reviewing your recipes and saw this. I thought it looked like an easy and delicious meal to make. It turns out my wife loved it, and she and I ate leftovers for three days.. She said it was the best recipe I have ever made, and we have been married for almost 40 years! Thank you.
Kate
Hooray! That’s great to hear, Larry. Thank you for your review!
Katy
Kate, I love following your blog updates and my friend and I always enjoy pinging each other on your Insta posts we so appreciate your work!
Anyway, I’ve tried so many of your recipes.. they’re always reliable and super good! But this one right here, the pinto posole, is absolutely fantastic. The flavor and umami provided from the roasted chiles is unmatched. It’s even a huge hit with my meat eater friends!
Love your work and creativity
A.B
Hi Katie :)
Thank you so much for posting this recipe!!! I just started cooking for myself and was always intimidated to be in the kitchen. This was my first time making the Posole and it came out GREAT. I even scouted some of the Guajillo peppers the day before. Loved it and looking forward to trying more dishes in the future.
Kate
You’re welcome! I’m excited you enjoyed it A.B. Thank you for your review.
Kim
I made this today and decided to add a jalapeno pepper with the onion as suggested. Be careful if you choose to do that: it’s delicious but the fumes were very strong! Make sure your kitchen is well ventilated and you aren’t standing right above the pot and you should be fine. I will definitely make this again!
Kait Clark
I intended to make this weeks ago but something was holding me back – only got around to it tonight (thankfully most of the ingredients keep for ages!). That was a mistake – this was fantastic. I am not a fan of tomato so maybe that was my hangup. (For any other tomato skeptics, the tomato paste in the broth is so minor that it certainly does not detract from the other great flavours in this.) I like a lot of heat, so I went with 4 guajillo chillis in the soup and also added the seeds at the end plus 1 pureed chilli. It still could have been spicier! I think next time I might add more (or all?!) or the chillis to the blender to puree at the end. Important bit is – there *will* be a next time. Fab recipe.
Kate
Hi Kait! I’m happy you made it and loved it. Thank you for sharing how you added more heat!
DJ
I don’t usually comment/rate recipes but just had to for this one. Delicious and easy. I just keep coming back to your recipes; last night was black bean soup and that was also great!
Anne
Love this recipe! Been making it for years, and it was the first soup I made this fall. I was so excited for the weather to cool down so I could make it again. Recommend the avocado garnish and a side of Trader Joe’s cornbread :)
Kate
I love that! Thank you for sharing, Anne.
Trisha
Can I substitute or leave out the tomato paste? I can’t eat foods that are acidic.
Kate
Hi! You can omit, although it adds significantly to the overall flavor.
Terri
Wonderful fall/winter soup with complex spices. So warming. Thank goodness I only used one guajillo chili! Maybe our chili was extra big, but we would not have wanted the stew any hotter! Sour cream on top countered the heat beautifully.
Valentine
Made this tonight and it was phenomenal, thank you so much! I slow cooked my pinto beans in thyme, paprika, salt and veggie stock instead of using canned beans and the added flavor was great :)
Laura
Super easy to make and very flavorful!
Lydia
I followed the Bon Appétit recipe you shared, but added pinto beans and a ham bone in place of the pork ribs in the recipe. It turned out wonderfully delicious! Thanks for sharing a vegetarian version of this soup.
J
Double the amount of hominy in this recipe, trust me. I also recommend using New Mexican Red Chile pods turned into a paste instead of guajillos if you want to taste the NM way. (also in NM we don’t use much cilantro or lime) great recipe and super easy and tasty! I can finally make and share posole with my veggie friends!
Kate
Thank you for your feedback, J! I’m happy you enjoyed it.
LizaJo
THANK YOU, J.
I have tried it both ways. The first time I made it as directed with 2 quajillos. There was an underlying bitterness, that I have experienced before using dried guajillos. I made it again, using New Mexico chile pods and we much prefer the NM version. We love New Mexico chiles, and I am one of those people for whom cilantro tastes like soap, so I don’t use it, anyway. With your suggested changes, the soup went from good to great!
Ner
I love this posole and have made is more than a dozen times. I do add potatoes because my daughter loves them in soup. Please keep the recipes coming
Kate
I love that this one is a favorite, Ner! Thank you for your review.
Ner
I love this pozole and have made is more than a dozen times. I do add potatoes because my daughter loves them in soup. Please keep the recipes coming
laura
I am away from my family this holiday season and really homesick for Tex Mex and my family. I made this for myself for brunch to try to lift my spirits and even the smell of the chiles toasting made me feel at home. 10/10 delicious. Added cabbage and radish for toppings. Thanks Kate!
Kimberly Colburn
Hi, I’m new to “posole”. I noticed some folks using fresh Chile peppers and others mentioned toasting dried peppers. Does it matter? Recipe just calls for peppers, not dried peppers. Thanks! I did make this with fresh and it is very mild but delicious!
Kate
Hi Kimberly! See my note below the instructions on the peppers. I hope that helps!
tere
Can I freeze the leftovers?
Kate
Hi! I don’t freeze all my recipes, but soups tend to freeze well. Let me know!
Ann Bush
Since it’s just me, I always freeze half of the soup, This one freezes great!
Ann Bush
This is my favorite! It’s hearty and delicious. I love to eat it with a corn muffin crumbled in it. It makes my tummy warm and happy!
April
This was delicious and perfect for this snowy day- topped with green cabbage, cilantro and radishes like you recommended- broth and beans were so good!
Deborah Bach
This was a great recipe overall and a nice twist on traditional pozole. I used four peppers and added some seeds at the end, since I like my food spicy. I topped it with shredded cabbage, which was a great addition. I also blended a little of it with an immersion blender to give it a slightly thicker texture. The one thing I might change next time is to scale back on the tomato paste a little, since the tomato taste was pretty strong. Love your site and recipes, Kate!
Iva
Hi Kate, I love making your soups and other things, they’re such healthy and delicious options. Quick question…do I use fresh or dried chilies for this recipe? Dried is all I could find. And if I use dried chilies do I still omit the seeds? Thank you very much. And how many dried chilies would I use? Thank you.
Kate
Hi Iva! You will want to use dried, see the notes on making it more spicy or more mild.
Sarah
Loved this recipe! I finally found a Latin grocery store near me (not always easy in Canada!) and I couldn’t wait to make pozole, but I don’t eat meat. I’d never had pozole before this so I can’t speak to authenticity but this was so delicious. I used three dried guajillo chiles but next time I think I’ll use 4, include some of the seeds, and purée and add them to the soup at the end as suggested. Im normally a spice wimp but it was too mild for me.
Kate
I’m glad you enjoyed it, Sarah! Thank you for your review.
Charlene
Question: Should the dried chilies be reconstituted before adding them to the soup? I’ve never worked with them before. Thank you
Kate
Hi! Just add them into the soup. I hope you love it!
Rondda
Excellent recipe! Add the jalapeno for an extra kick as recommended. Included a chopped red!yellow bell pepper and a diced portabella mushroom along with small can of chopped tomatoes with green chilies. Used homemade vegetable broth only (didn’t dilute with water). Yummie delicious!!! The cilantro and cabbage toppings are a wonderful topping.
Kate
I’m glad you loved it, Rondda.
Brian
Great recipe! I live in Tucson and do a lot of authentic SW cooking and wanted a vegetarian option for some Pozole. I’m not a vegetarian, but don’t need meat all the time. I already had the dried chili, and went up to the Mexican market and got what I needed.Used 3 Chili’s, perfect flavor, not hot. I do have to say that the chili seeds really do not have any “heat” but it is good to remove them just for appearance. This one will be in my “keeper” file. Thanks!
Kate
Wonderful to hear, Brian! Thank you for your review.
Sue
This morning I made the pinto posole and OMG this is amazing. I always have my husband taste test even though we’ve never made this recipe before and following the recipe with one exception of having to use chilli powder because I could not find the chillies in my area it was phenomenal. He asked me what genre he was working with And I told him Mexican and he said the flavours were spot on. I told him that they usually make it with pork but obviously I didn’t make it that way because were trying to loose weight. I have made a few Kates recipes and they truly are the easiest thing to make as well as delicious. I have eight more recipes I am planning to make in the near future for dinners and lunches. Don’t forget to look at her older pages because she has fantastic recipes and you won’t be sorry you took the time to go back and look at every single one of them like I’ve been doing. Thank you so much for taking the time to post these recipes for us so that we can enjoy them also.
Kate
I’m glad you loved it, Sue! Thank you for sharing your experience.
Bonzer
I dont see anything about preparing the beans in this recipe.
Kate
Hi Bonzer, you will use canned beans per the ingredients list and add them in step 4.
Sylvia Vigil
This was soooo good. I used chili powder (homemade blend). But barely any bc I’m sweet mama (90) doesn’t like spice. It was honestly amazing before adding the chili. Extremely flavorful sauce. I used better than bullion to make my broth. That always gives a dish a huge flavor boost. I cooked my beans from dry in veggie broth and a few spices.
Kate
Thank you for sharing, Sylvia! I appreciate your review.
Byronna Gaines
I haven’t made this recipe, it looks very delicious. I was wondering though, can you substitute corn for the hominy because I’m not a big fan of hominy?
Kate
Hi, you can use corn if you like in stead. Let me know what you think when you try it!
Mitch Ross
I’m from NM so I appreciate a good posole. Great recipe for vegan posole. Only, I think the cumin should be one teaspoon not a tablespoon. What do others think?
Lisa
This is over a year late but I am planning on making this tomorrow and wondered the same things. I like cumin a lot so may split the difference and do 1.5 t? However, I also not that on the Milk Street recipe for posole, they call for 3T of ancho chile powder, so maybe it’s right after all? I am going to use 4 guajillos and also add 1T of ancho chile powder, bc I do like spice.
Lisa Marie Villalpando
I’ve been making Pozole for years! I would use my abuelas recipe and instead of pork, would sometimes use chicken. My oldest is now a vegetarian and for Christmas I decided to try a vege alternative to our once a year traditional soup…and I’m converted. This recipe is amazing and super easy to make, unlike the traditional recipe. I’ve made it at lease three times since Christmas! Highly recommend! The Guajillo chiles (I used four) flavor, in my opinion, change the flavor for the better!
Kate
Thank you for sharing, Lisa!
Mary
Made this for dinner last night and it was delicious! My meat-eater husband went back for seconds. I did puree the chiles and added about 2 of them back in, which was a great choice. Thanks for the wonderful recipe!
Kate
You’re welcome, Mary! Thank you for sharing. I’m happy you loved it.
TS
This is one of my favorite recipes of all-time. I have made it multiple times, doubled it, and saved portions in the freezer. It is phenomenal. Make it.
Kate
That’s great to hear, TS! Thank you for your review.
Jilian
I made this recipe over the weekend and it was wonderful! I followed another commenter’s suggestion and added an additional can of hominy, which I think is necessary. I also blended the peppers (4 dried guajillo peppers) after they had softened in the stew and added them all back in. I topped it all with sour cream, avocado, and extra cilantro. The pozole was even better the next day. I served it with a side of sweet corn bread. I will definitely make this again!
Kate
Thank you for sharing, Jillian !
Javier
Hey C & K,
This site has become my go to for great vegetarian/vegan recipes and this one didn’t disappoint. I substituted shallots for the garlic (one of my guests was allergic) and chickpeas for the hominy (couldn’t find it) and it still turned out amazing. Other soups/stews that have worked great for me are Tortilla, Pasta e Fagioli, Vegetarian Chili, and Lentil.
Thanks so much!
Kate
Wonderful to hear, Javier! I appreciate you sharing what you adapted.
Pati
Anyone try it in an Instant Pot?
Amy Williams
Thinking of making this from hard beans and hominy, cooking both together according to another pinto bean soup recipe. Curious if you have suggestions. Think I’ll cook the other ingredients (except some onion/garlic I’ll cook the beans/hominy with) in a skillet and add them towards the end of cooking. Thanks for a great site!
Sherry
This has been one of my favorite recipes since the first time I tried it!
Kate
Love to hear that, Sherry! Thank you for your review.
Rebecca
I’ve made this recipe so many times–it’s a go-to for me. It’s one of my favorite things to make and eat, it’s sooo easy and delicious. I never ever get tired of eating the leftovers. I often use 2 cans of beans and 2 cans of hominy, just because I love hominy so much. I usually top with avocado or guacamole, tortilla chips, cotija or feta cheese, the remaining cilantro, and pickled jalapenos. I like topping with sliced radish as well. This time I forgot to buy limes, and lemon juice actually worked pretty well.
Kate
Fantastic! Thank you for your comment and review, Rebecca.
MS
Hi- I need to substitute polenta meal for hominy. Should I cook the polenta or add it dry to the soup?
Thanks,
Kate
Hi MS, I’m not sure as I haven’t made polenta with this. You could use corn.
Jen
This soup is delicious I’ve made it many times now. I’ve found its really tasty to add roughly chopped crimini mushroom and chopped zucchini to make it a little more hearty, just depends what you’re in the mood for.
Kate
I’m happy you enjoyed it, Jen! I appreciate your review.
Heather
Just made this and it is AMAZING! I had to sub the chiles with ancho powder, added a nice smoky flavor. Will definitely make this again!
Martha MacKenzie
My ENTIRE family Loved it! Great recipe!
Kate
Wonderful to hear, Martha! I appreciate your review.
Meghan King
Wow!! Amazing flavors. Thank you, Kate!!
Kate
You’re welcome, Meghan!
Debbie
This is so good! I’m definitely going to be making this one again and again. Thank you for sharing this recipe
Kate
You’re welcome, Debbie!
judy marchessault
I plan to make this, but don’t feel like going out to buy guajillo chilis. Do you think I could substitute canned chipotle chilis for the guajillo chili (if I blend them first)? Thanks!
Kate
See the note about substitution below the notes section. I hope this helps!
Liz
I made this for me and my husband tonight. I did not have fresh peppers, so I used dried (they’re easy to get here in CA). I boiled them with onion and garlic for a short time, let them cool a little and them blended them with a little bit of the broth–not too much. The resulting soup was excellent. Also, I didn’t have pinto beans, so I used a can each of black and garbanzo. Otherwise, I followed your recipe. Thanks for a great dinner, and lots of leftovers…
Kate
I’m happy you enjoyed it! Thank you for sharing how you made it, Liz.
Blanque
Hello Kathryn,
Overall, I appreciate where your heart was at when you set about drafting this recipe. Unfortunately, that is where my appreciation stops. This version of pozole feels whitewashed, lackluster, and would benefit immensely from a more confident hand at seasoning. Have you ever been to Mexico? I’m certain that they a) use more spices than cumin, and b) aren’t afraid of salt, heat, or hominy.
Best,
Blanque
Kate
Hi Blanque, I appreciate your review. I’m sorry to hear you are disappointed by this recipe. I try to be as authentic as I can, while still adding my interpretation of the recipe.
Jess
Made this for dinner last night and it was amazing!! My husband and I haven’t tried Pasole before, and I was looking for a healthy version. The broth was so good I could have eaten just that. I used 4 of the chile peppers and took another reviewers advice on blending a couple of them in with the broth at the end. It wasn’t too spicy, perfect!
Kate
I’m so glad you enjoyed it, Jess! Thank you for your review.
Pat
It’s raining in winter, 40 degrees of nasty. I made your posole and it brightened up my day immeasurably! I’m new to guajillo chiles, so I only used two. A lovely mild little catch in the back of your throat, but next time I’ll do three. I also only had 2 cans of pinto beans so that’s what I used. With all the add-ins, it didn’t seem too thin at all. Didn’t have green cabbage, so I shredded some carrots and crushed tortilla chips to add in with the radish and avocado. This soup has a nicely balanced blend of flavors. It’s definitely a keeper! Thanks Kate!
Kate
Thank you for sharing, Pat! I’m happy you enjoyed it.
HL
Yummmm…this was so good! I highly recommend blending the peppers and adding them back in. It gave the stew such a beautiful colour. I topped mine off with green onions and cotija cheese. I also used dried pinto beans – it took about .5 lbs of dried beans to get three cans worth.
Cheryl Craig
The Pinto Posole was delicious!! The only changes I made were cooking dried beans and hominy which I received in my bean club shipment this month. I cooked 1/2 lb beans with garlic, Maldon regular and smoked salt, and 2 Guajillo chiles. Cooked 1/2 lb posole with salt and garlic. Used 4 cups of bean broth and 2 cups of posole broth for the liquid. I added 4 more Guajillo chiles after everything was combined.
Brandy
Just made this and love it. I could not find guajillo chili peppers or ancho chili peppers. I found Chile California. I read that they are more mild than guajilo so I used 5. The poodle was fantastic. So flavorful. The Chile California aren’t super spicy so next time I might use more. Aside from that I followed the recipe closely and loved it. I am adding this to my favorite recipes for sure.
Jamie
I made this terrific posole more “from scratch,” soaking and cooking prepared hominy from Rancho Gordo (lots of hours involved, but almost no prep time), and ayocote morado beans grown in Mexico. I also made veggie stock from scratch, to use up things like onion trimmings, the tops of celery with leaves, etc., and added a diced red bell pepper to the onions. I used 6 guajillo chilis for a double batch. I chose to use equal quantities of hominy and beans. SUPER DELICIOUS! I added extra cilantro, finely sliced purple cabbage, thinly sliced radishes, and avocado to each bowl before serving, to get as many vegetables into the mix as possible. It makes sense to make a big batch to have extra for the freezer and refrigerator, because you’ll definitely want to eat this again and again!
Laura Rosier
We love this recipe! I used to eat meat, and one of our favorite meals was pork posole. So one day I was delighted to find this recipe. I made a double batch one weekend, and before the weekend was over my family asked for another batch. The very next weekend they wanted another batch. It does not make it to the freezer for lunches ever.
I usually use equal hominy to beans; otherwise, this recipe as is is fantastic! Thank you! The Rosiers
Jan
I adore this recipe. I use chili powder instead of the roasted chiles for simplicity, and it’s incredible. It comes together really easily as well with that substitution. I always stock up on hominy when I run across it in anticipation of the next time I’m craving this posole!
I love all of your recipes, but this one is in the hall of fame for me for sure :)
Kate
Hooray! Glad you loved it, Jan.
Jackie
This was amazingly good! I started out with four peppers because of a comment here saying that it wasn’t spicy at all with two. However, just prepping the peppers gave me a coughing fit and irritated my sinuses. That’s just from removing the seeds, rinsing them and toasting them (I wore plastic gloves, too). I put all four into the soup initially, but chickened out and pulled two out. If your peppers are spicy ones, then you only need two. I had fairly large peppers I bought via Amazon. Two was the PERFECT amount. If you don’t like a lot of heat in your food, then stick with two peppers. It was nicely spicy. I used shredded cabbage, avocado, and some plant-based Mexican blend cheese for garnishes. It was a fabulous combination of textures and flavors. I used a pound of Rancho Gordo beans I wasn’t sure what to do with. I think many different types of beans would work in this recipe! I looked for a posole recipe in the first place because I had a bag of Rancho Gordo Bean Club posole I wasn’t sure what to do with. I may buy it intentionally in the future just to make this soup! It’s much tastier than hominy. Works great in this soup. I used 1 3/4 cups of cooked posole.
Kate
Thank you for sharing! I’m glad you enjoyed it, Jackie.
Maddie
I’ve been making this soup for a few years now and it’s just so good. I can’t wait for the weather to cool down so I can make it! It’s so hearty and flavorful. It’s also an easy recipe to make! I love hominy so add a little extra and some hot sauce.
Kate
Thank you for your review! I’m happy you enjoyed it, Maddie.
Brandy
This is such a tasty recipe! I have made it twice now using dry hominy and dry heirloom beans both from Rancho Gordo. I use the bean broth from cooking the bean in place of water and broth. I add 3 bouillon cubes. It adds quite a bit of time to prepare the dry hominy and beans. Doing it this way definitely makes it an all day cooking experience, but the result is awesome!
Corrie So
This was DELICIOUS. I was a bit hesitant about making posole without pork shoulder, but WOW. Great. I also added a bit of “vegeta” dried vegetable powder.
Bob
I find using dried hominy much better than canned, there is a world of difference in taste. I know using dried hominy will take more time. I also use dried chili’s as fresh are not usually available.
Ezra
I made this recipe to accompany our New Years charcuterie all-day buffet thing we do. My daughter, who is vegetarian, absolutely lost her mind over it and it’s looking like very little will be left at dinner time! I used 4 guajillo peppers with full seeds, toasted and ground into flake\powder as my only deviation, and it was perfect. WILL make again, thank you for the post!
Kate
Wonderful! Thank you for sharing, Ezra.
Kirsten
Hi! We loved the recipe! Can you freeze this recipe?
Kate
You can try it! Let me know how it turns out for you.
Genevieve
This was so good I had to come back and leave a comment. As I was assembling the ingredients and noting their simplicity, I was like…. there’s no way this is gonna turn out that great. But dayamn. This pozole was LEGIT and that’s coming from someone who has partaken in much, much Oaxacan street pozole. The broth has wonderful depth and the beans and hominy have a super delicious creaminess and texture. So good!!!!! Thank you for another slam dunk recipe Kate.
Kate
Great to hear, Genevieve!
Kristin
This was actually REALLY good. I was nervous about the peppers making it too spicy but I used 4 and the spice level was mild. I will definitely make this again. No changes needed!
Kate
I’m excited you enjoyed it, Kristin!
C
This is the best soup I’ve ever made! I couldn’t find the guajillo chili peppers but I had a can of chipotles in adobo so I added three of those and omitted the cumin. It’s delicious!
Kate
Great to hear, C!
Carlotta
I have made this posole (both spellings with s and z are correct) many times. It’s a fantastic vegetarian version. When I’m in a hurry I use chili powder. But it’s really next level when you follow Kate’s suggestion to stew 2-4 guajillo peppers or New Mexico red chili pods in the recipe. I used 4 dried red chili pods from Alamosa, Colorado, picking out the seeds & roasting them in the empty pot first, then adding them back in later. There’s nothing like the northern New Mexican fragrance of red chili simmering and frothing with bay leaf, beans, hominy, cumin, onion, garlic and tomato paste. The tomato paste is not overwhelming at all and adds a brightness. The cilantro & lime are perfect. The chili flavor was authentic and robust with a mild to medium spice level. The texture of the hominy soaks up the rich chili flavors. The posole just gets better over 1-2 days in the fridge. Thanks for a great recipe Kate!
Kate
Thank you for sharing your experience with this recipe, Carlotta! I’m delighted you enjoyed it.
anne marie
Love this recipe! It is one of my “go – to’s”
I like to add a can of jackfruit and a bit more veggie broth to give more texture to the bite. It satisfies the “pork” aspect for me!