Photo of Vegetarian Posole by WW

Vegetarian Posole

5
4
2
Smartpoints value per serving
Total Time
51 min
Prep
30 min
Cook
21 min
Serves
6
Difficulty
Easy
Get ready for Cinco de Mayo! This hearty, traditional Mexican soup is usually made with meat but we wanted to give vegetarians a chance to indulge, too.

Ingredients

olive oil

2 tsp

uncooked onion(s)

1 large, chopped (about 2 cups)

minced garlic

2 Tbsp

fat free vegetable broth

5 cup(s), or water

cooked whole hominy

14 oz, or canned hominy, rinsed, drained

canned pinto beans

15 oz, rinsed, drained

uncooked Swiss chard

2 cup(s), kale or collard greens

cilantro

¼ cup(s), fresh, chopped

table salt

¼ tsp

cayenne pepper

tsp

avocado

¾ cup(s), diced

plum tomato(es)

3 medium, seeded, chopped

fresh lime(s)

1 medium, cut into 6 wedges (for garnish)

Instructions

  1. Heat oil in a large pot over medium-high heat. Add onion and cook, stirring, for 3 to 4 minutes. Add garlic and cook 1 minute more. Pour broth over onion mixture and bring to a boil; reduce heat to low and simmer 5 minutes.
  2. Add hominy and beans; cook 2 minutes. Add Swiss chard (or other greens) and cook until greens are wilted and just cooked, about 2 minutes more; stir in cilantro, salt and pepper. Garnish with remaining ingredients and serve. Yields about 1 heaping cup of posole, 2 tablespoons of avocado, 1/2 a chopped tomato and 1 lime wedge per serving.

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