Quick Red Posole with Beans
Posole is a Mexican long-simmered stew chock full of history, endless variations of ingredients, and the common thread of hominy. And sometimes you need hot posole stew and you need it . . . almost now! Posole loves to be topped with lots of salad like ingredients—crunchy cabbage, radishes, avocado—that coolly contrast with the soothing, warm tomato stew below. I’m a fan of canned hominy for fast and easy posole making. The canned stuff just requires a brief rinse to use, is cheap, and is ready for whenever you need this quick cooking posole. When you have a bit more time, try making Homemade Soft Corn Tortillas to go with this. Recipe from Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books. Photos by Angie Gaul.
- 2 tablespoons olive oil
- 1 large yellow onion, peeled and diced
- 4 cloves garlic, minced
- 1 large poblano chile or green Cubanelle pepper
- 1 teaspoon ground cumin
- 1 1⁄2 teaspoons dried Mexican oregano
- 1 teaspoon red chile powder, such as ancho or guajíllo
- 24-ounce can diced tomatoes with juice, or 2 pounds very juicy fresh plum tomatoes, seeded and chopped
- 15-ounce can pinto or black beans, drained and rinsed, or 2 cups cooked
- 15-ounce can white cooked hominy, drained and rinsed, or 2 cups cooked
- 1 cup Mexican light-colored beer or vegetable broth
- 1⁄4 teaspoon salt, or to taste
- 1 tablespoon lime juice
- Freshly ground pepper
- Large tortilla chips or fried tortilla strips
- Chopped fresh cilantro
- Thinly sliced white radishes
- Chopped fresh tomato
- Finely diced fresh onion
- Finely shredded white cabbage or a crunchy lettuce such as romaine
- Slices of ripe avocado
- Lime wedges
Tip: If you have a little more time, try roasting any dried red chile (or two or three) for really flavorful posole.
- Here are more bean stews and chilies.
- Here are more of VegKitchen’s Vegan Dinner Recipes and more Main Dishes Featuring Grains and/or Beans.
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