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Posole / Pozole

Servings 8

Ingredients

  • 8 cups vegetable broth
  • 1 onion chopped
  • 4 garlic cloves minced
  • 1 can diced chiles 4 oz
  • 2 cups dried white corn posole hominy, soaked overnight (or 2 large cans posole (hominy), drained)
  • 2 cups of your favorite beans or 8 oz soy curls or tempeh
  • 2 tablespoons New Mexico red chile powder
  • 1 tablespoon Ancho chile powder or less if you don't want it spicy
  • 2 teaspoons cumin
  • 2 teaspoons Mexican oregano
  • 2 bay leaves
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 small cabbage shredded

Garnishes:

  • finely chopped onion
  • julienne radish
  • lime wedges
  • diced tomatoes
  • diced avocado
  • chile piquin red pepper flakes

Instructions

  • Combine all ingredients, except cabbage and garnishes, in an Instant Pot, slow cooker, or large stock pot.
  • If using an Instant Pot, set on manual for 2 hours, NPR. If not, cook over low heat for 6-8 hours, adding additional water, as needed.
  • Add cabbage and heat through, adjusting seasoning as necessary.
  • Serve with optional garnishes.