Also known as hominy—a stew with beans, spicy peppers and mole sauce.
This is a lovely, warm meal to have when it’s cold and you want something that’s easy to make. Put some brown rice on in your rice cooker, put the posole ingredients in a pot, and you will have dinner in under an hour!
Serve Vegan Posole Mole over rice, or by itself as a stew with tortilla chips. It would also be delicious with Myra’s cornbread. You can make it as spicy as you like with the type of peppers you add and how much mole you decide to use. I recommend Myra’s favorite mole in a jar: Doña Maria.
I keep Hatch-roasted green chiles in my freezer for dishes like this. You can use a small can of chopped, roasted chilies or whichever chile peppers you like from the grocery store: serrano, jalapeño or green pepper. Choose the pepper that matches your spice tolerance level.
Vegan Posole Mole
Equipment
- 1 large soup pot
- knife and cutting board
Ingredients
- 1/2 cup chopped onion
- 1 clove garlic, chopped
- 1 4 oz can chopped roasted chiles or more, if you like it spicy!
- 1 TBLS vegetable oil
- 1 15 oz can diced tomatoes, with juice
- 1 15 oz. can kidney beans, rinsed
- 1 15 oz. can hominy, drained save a little water in case it's too thick.
- 1 cup fresh frozen corn
- 3 TBLS. Dona Marie mole sauce
Instructions
- In your soup pot, sauté the onion and garlic in oil over medium high heat until the onion is soft. 4 or 5 minutes. Add the chiles for one minutes.
- Add al the other ingredients and bring to a boil.Reduce the heat and simmer for 10 minutes. Add a little water if it looks too thick.Serve with rice, cornbread or tortilla chips—or some of all three!
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