Incredible vegetarian posole rojo earns its name: dried pasilla chiles blended into a deep red broth around white hominy, black beans, and fire-roasted tomatoes, with sweet leeks standing in where pork used to be. The tortilla-chip garnish bar does real work at the table. It tastes like a day-long project but takes under an hour.
Craving a deeply flavorful, comforting meal that warms you from the inside out? Look no further than this incredible Vegetarian Posole Rojo! This hearty Mexican-inspired stew gets its rich, smoky depth from mild pasilla chiles, balanced perfectly with satisfying hominy and black beans. The best part? The garnish bar! Setting out bowls of crispy tortilla chips, creamy avocado, fresh cilantro, and more makes for a fun, interactive meal where everyone can build their perfect bowl. It’s a one-pot wonder that’s naturally vegan and gluten-free, destined to become a new family favorite.
Ingredients
• Hearty Vegetarian Posole
• 2 dried pasilla chiles, 4 to 5 inches each
• 2 medium leeks, white and light green parts only
• 2 Tbs. olive oil
• 4 cloves garlic, minced
• 2 tsp. (10 ml) ground cumin
• 1 tsp. (5 ml) dried oregano
• 2 15-oz. cans white hominy, rinsed and drained
• 2 15-oz. cans black beans, rinsed and drained
• 1 15-oz. can fire-roasted diced tomatoes
• For the Garnish Bar
• 4 cups (960 ml) tortilla chips
• 2 avocados, diced
• 2 tomatoes, diced
• ¼ cup chopped green onions
• 2 limes, cut into wedges
• ½ cup chopped fresh cilantro
Instructions
1. Place the dried pasilla chiles in a large bowl and cover them with 3 cups (720 ml) of boiling water. Let them soak for 15 minutes, or until they are soft and pliable. Drain the chiles, but be sure to reserve all the soaking liquid. Carefully pull the chiles open, scrape out the seeds, and discard them.
2. Transfer the seedless chiles to a food processor or blender with ¼ cup of the reserved soaking liquid. Blend until you have a smooth purée. If you see bits of skin, press the purée through a fine-mesh sieve to remove them. Stir this chile purée back into the remaining soaking liquid.
3. Cut the leek chunks in half lengthwise, then thinly slice them into matchsticks. Be sure to rinse them well to remove any hidden grit.
4. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the sliced leeks and sauté for 5 to 7 minutes, until they have softened. Stir in the minced garlic, cumin, and oregano, and cook for another minute until fragrant.
5. Pour in the chile-infused soaking liquid, hominy, black beans, and fire-roasted tomatoes (with their juice). Add 6 cups (1440 ml) of fresh water, cover the pot, and bring it to a boil. Once boiling, reduce the heat to medium-low and let it simmer for at least 20 minutes for the flavors to meld.
6. To serve, place all the prepared garnishes in separate small bowls. Ladle the hot posole into individual serving bowls and let everyone customize their meal at the table. Enjoy!
Nutritional Information
• Nutrition Information
• Disclaimer: The provided is an estimate and may vary based on the specific used.
• Calories: 352
• Protein: 12 g
• Total Fat: 10 g
• Saturated Fat: 1 g
• Carbohydrates: 64 g
• Cholesterol: 0 mg
• Sodium: 588 mg
• Fiber: 16 g
• Sugar: 10 g
Pro Tips
• For a deeper, smokier flavor, toast the dried pasilla chiles in a dry skillet for 30-60 seconds per side until fragrant before soaking them.
• This posole tastes even better the next day! The flavors have more time to meld. Store leftovers in an airtight container in the fridge and reheat gently on the stove.
• Be sure to wash your leeks thoroughly after slicing. Grit and sand love to hide between their many layers, and a quick rinse will ensure your stew is delicious, not gritty.
• Don’t be afraid to add other veggies! Corn, diced zucchini, or sweet potato would be delicious additions. Add them to the pot along with the hominy and beans.
FAQ
Q: How can I add more protein to this vegetarian posole
A: This posole is already a great source of plant-based protein from the black beans and hominy. To boost it even more, you can add a can of rinsed chickpeas, some crumbled firm tofu when you add the beans, or serve it over a scoop of cooked quinoa. Topping your bowl with toasted pepitas (pumpkin seeds) also adds a delicious, protein-rich crunch.
Q: What can I use if I can’t find pasilla chiles
A: If you can’t find dried pasilla chiles, an excellent substitute is dried ancho chiles. They provide a similar mild heat and a rich, slightly fruity depth. You could also use guajillo chiles for a brighter, tangier flavor. Use the same quantity called for in the recipe.
Q: Is this posole good for meal prep
A: Absolutely! This vegetarian posole is fantastic for meal prep because the flavors meld and become even deeper overnight. Simply let the stew cool completely and store it in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop. For best results, store the garnishes separately and add them fresh to each bowl when serving.
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Incredible Vegetarian Posole Rojo
Ingredients
Method
- Place the dried pasilla chiles in a large bowl and cover them with 3 cups (720 ml) of boiling water.
- Let them soak for 15 minutes, or until they are soft and pliable.
- Drain the chiles, but be sure to reserve all the soaking liquid. Carefully pull the chiles open, scrape out the seeds, and discard them.
- Transfer the seedless chiles to a food processor or blender with ¼ cup of the reserved soaking liquid.
- Blend until you have a smooth purée. If you see bits of skin, press the purée through a fine-mesh sieve to remove them.
- Stir this chile purée back into the remaining soaking liquid.
- Cut the leek chunks in half lengthwise, then thinly slice them into matchsticks. Be sure to rinse them well to remove any hidden grit.
- Heat the olive oil in a large stockpot or Dutch oven over medium heat.
- Add the sliced leeks and sauté for 5 to 7 minutes, until they have softened.
- Stir in the minced garlic, cumin, and oregano, and cook for another minute until fragrant.
- Pour in the chile-infused soaking liquid, hominy, black beans, and fire-roasted tomatoes (with their juice).
- Add 6 cups (1440 ml) of fresh water, cover the pot, and bring it to a boil.
- Once boiling, reduce the heat to medium-low and let it simmer for at least 20 minutes for the flavors to meld.
- To serve, place all the prepared garnishes in separate small bowls. Ladle the hot posole into individual serving bowls and let everyone customize their meal at the table.
- Enjoy!
- Don't be afraid to add other veggies! Corn, diced zucchini, or sweet potato would be delicious additions.
- Add them to the pot along with the hominy and beans.
