Vegan posole

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Turn this famous spicy Mexican dish into a vegan masterpiece.

Vegan posole

Yields 12 servings

Posole is one of the dishes that when you've had it, you remember it. Though the dish is not overly complex to make, there's just something about the spicy broth, the texture of the hominy, and the traditional sides that get served with it that you cannot forget. Even better, if you have vegetarian or vegan friends, or if you are just trying to eat healthy, you can make a meatless version of posole that loses none of the flavor.

You also get to keep most of the sides that go with posole (corn, cilantro, onion, avocado and tortilla chips) so that you can still personalize your very own bowl. Here's how.


  • 6 tablespoons canola oil
  • 2 onions, diced
  • 6 ancho chilies
  • 1 jalapeño, diced
  • 3 potatoes, peeled and diced
  • 1 tomato, diced
  • 5 cloves garlic
  • Salt
  • 2 cups hominy
  • 4 bay leaves
  • 1 tablespoon cumin
  • 2 tablespoons oregano
  • 2 quarts vegetable stock


  • Shredded cabbage
  • Cilantro
  • Diced white onion
  • Avocado
  • Whole kernel corn
  • Tortilla strips


  1. In a soup pot, get the oil hot over medium-high heat.
  2. Add the onion, chilies, jalapeño, potatoes, tomato, garlic and a healthy pinch of salt.
  3. Sauté until the onion is translucent, about 10 minutes.
  4. Add the hominy, bay leaves, cumin, oregano and stock and cook for 20 minutes or until all of the flavors have mixed.
  5. Serve with the sides.

Need more soup?

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