Vegetarian posole
2
Points®
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. 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.
Ingredients
Olive oil
2 tsp
Onion
1 large, chopped (about 2 cups)
Jarred 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
Cilantro
¼ cup(s), fresh, chopped
Table salt
¼ tsp
Cayenne pepper
⅛ tsp
Avocado
¾ cup(s), diced
Plum tomato
3 medium, seeded, chopped
Lime
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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