Vegetarian Posole Soup
Each New Mexican family has their classic Posole recipe, passed down through the generations. The classic recipe involves tender, slow-cooked pork, green chiles, pork broth and posole and is always on the stove simmering during the holidays. I adore this classic rendition but wanted to create a lighter, meatless version. The result was a soup that is similar in essence but has its own unique personality. I added some smoked paprika with the spices, sauteed into the onion and garlic in the beginning and I simmered the broth with a dried chipotle chile. These things, combined with strained tomatoes, make for a deep, smoky broth, even without the pork. I found that I didn’t miss the meat one bit.
3 tablespoons olive oil
1 cup small diced yellow onions
2 large garlic cloves, minced
1/2 cup small-diced carrot
1/2 cup small-diced celery
1/2 teaspoons ancho chile powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 chipotle pepper, dried
5 cups vegetable broth
2 cups strained tomatoes
25 ounces of cooked posole (or canned hominy, like Goya)
1 tablespoons freshly-squeezed lime juice
2-3 teaspoons sea salt
½ cup cilantro leaves
1 avocado, diced (optional)
½ cup sour cream or crema (optional)
Lime wedges (optional)
Procedure1.Heat olive oil a large soup pot over medium heat for about a minute. Add the onions and garlic and sauté for about 2 minutes.
2.Add the carrots and celery and stir in. Saute for about 4 minutes more.
3.Add all spices and sauté for another two minutes, stirring continuously.
4.Add the broth, chipotle pepper, strained tomatoes and posole and bring to a boil.
5.Reduce to a simmer and simmer for about 25 minutes.
6.Garnish bowls of soup with avocado, crema, cilantro and lime wedges and serve immediately.