- Total Time
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.
olive oil2 tsp
uncooked onion(s)1 large, chopped (about 2 cups)
minced garlic2 Tbsp
fat free vegetable broth5 cup(s), or water
cooked whole hominy14 oz, or canned hominy, rinsed, drained
canned pinto beans15 oz, rinsed, drained
uncooked Swiss chard2 cup(s), kale or collard greens
cilantro¼ cup(s), fresh, chopped
table salt¼ tsp
cayenne pepper⅛ tsp
avocado¾ cup(s), diced
plum tomato(es)3 medium, seeded, chopped
fresh lime(s)1 medium, cut into 6 wedges (for garnish)
- 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.
- 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.