Photo of Vegetarian posole by WW

Vegetarian posole

1 - 4
PersonalPoints™ per serving
Total Time
51 min
30 min
21 min
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. And it really couldn't be any easier to make. After the onion and garlic are simmered and softened in vegetable broth, add cooked whole hominy, pinto beans, and Swiss chard, which are flavored with fresh cilantro, salt, and cayenne pepper for a touch of heat. Garnish the soup with diced avocado and chopped plum tomatoes right before serving. Just be sure not to forget those lime wedges for squeezing over as the finishing citrusy touch.


Olive oil

2 tsp

Uncooked onion(s)

1 large, chopped (about 2 cups)

Minced garlic

2 Tbsp

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


¼ cup(s), fresh, chopped

Table salt

¼ tsp

Cayenne pepper



¾ cup(s), diced

Plum tomato(es)

3 medium, seeded, chopped

Fresh lime(s)

1 medium, cut into 6 wedges (for garnish)


  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.