Quick and Easy Vegetarian Posole Soup With Hominy

Vegetarian and vegan posole with hominy

Matthew Boyer / Getty Images

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 4 servings
Nutrition Facts (per serving)
172 Calories
3g Fat
36g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 172
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 1192mg 52%
Total Carbohydrate 36g 13%
Dietary Fiber 8g 30%
Total Sugars 9g
Protein 4g
Vitamin C 81mg 407%
Calcium 85mg 7%
Iron 2mg 12%
Potassium 450mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Traditional Mexican posole soup, a pork and hominy stew, is almost never vegetarian, but this quick and easy vegetable version is sure to satisfy. Although not authentic, you'll find that the powerfully spicy combination of peppers, chili powder, and cumin, along with plenty of onions and garlic in a tomato-based broth, lends a complex and classic Mexican flavor. The hominy, a food produced from corn kernels, is a quintessential ingredient in this soup and can be found in Latin and Mexican markets.

Be sure to have some extra toppings for serving your posole (sometimes spelled pozole); shredded cabbage, lime wedges, and sliced radish are custom garnishes, as are chili peppers or hot sauce.


  • 3 cloves garlic, minced

  • 1 onion, diced

  • 3 carrots, sliced or grated

  • 1/2 cup water

  • 3 cups vegetable broth

  • 1 (15-ounce) can hominy

  • 1 (15-ounce) can crushed tomatoes

  • 1 red bell pepper, chopped

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon salt, or to taste

  • 1/4 teaspoon freshly ground black pepper, or to taste

  • 1 teaspoon chili powder

  • Fresh cilantro, for garnish

  • Cabbage, shredded for garnish

  • Lime wedges, for garnish

  • Radishes, sliced, for garnish

  • Avocado, sliced, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. In a large soup or stock pot, simmer together the minced garlic, diced onion, and sliced carrots in the water for a few minutes over medium-high heat, until the onions are soft.

  3. Add in the vegetable broth and allow to simmer for another 5 or 6 minutes or so, until the carrots are soft.

  4. Add in the can of hominy, the crushed tomatoes, chopped bell pepper, cumin, salt, pepper, and chili powder and give it all a quick stir to combine.

  5. Bring the mixture to a boil.

  6. Reduce the heat to medium-low and allow to simmer, covered, for at least 20 minutes and up to 35 minutes.

  7. Spoon into individual bowls and garnish your vegetarian posole with your preferred toppings.

  8. Serve and enjoy!


  • Arrange a plate of the garnishes and allow everyone to add their own to their individual soup bowls. 
  • Serve with tortillas to soak up the liquid.