Sweet potato chunks, hominy and pinto beans are simmered in smoky, spicy broth to make this warming vegan posole.
How’s winter been treating you guys? I know I’m going to get some grumbles, but I’m a little disappointed in ours. It’s sixty degrees as I write this. We haven’t gotten any significant snow storms. And spring is nearly a month away.
Guys, I live for winter. It’s what gets me through July. So a wimpy winter is always a huge bummer.
Oh, and then there’s all the comfort food and soup that I blog all winter. I need to justify that somehow.
I’m sure I lost a few of you all, but for any fellow cold weather fans who are feeling ripped off like me, let’s make the best of this. Light a fire, cozy up with a big sweater, and make some soup. (All things I’ve been known to do even when it’s 90 degrees out, but whatever.)
This vegan posole is the perfect cozy-up soup to pretend with. (Or not, if you’re lucky enough to be experiencing real winter.) With sweet potatoes, pinto beans, and hominy, it’s super hearty.
Is hominy a new one for you? It’s a Latin American corn product that adds awesome flavor and texture to this soup. (If you want more details, give this a quick read.) You can usually find it in cans, either with the beans, or in the international foods section of the supermarket. Two of the three stores in my town had it, so I think you’ve got a good shot at finding it. And it’s delicious!
I experimented with a few versions of this soup, and by far my favorite seasoning blend was centered around chipotle. It adds the perfect smoky flavor to complement the sweet potatoes, and just the right amount of kick.
Chipotle Sweet Potato Vegan Posole
Sweet potato chunks, hominy and pinto beans are simmered in smoky, spicy broth to make this warming vegan sweet potato posole.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium poblano pepper, seeded and diced
- 3 garlic cloves, minced
- 3 cups vegetable broth
- 1 (14 ounce) can fire roasted tomatoes
- 1 (14 ounce) can pinto beans, drained and rinsed
- 1 (14 ounce) can hominy, drained
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chipotle chile powder (or to taste)
- 1 small sweet potato, peeled and diced (about 2 cups)
- Salt and pepper to taste
For Serving
- Lime wedges
- Fresh cilantro
Instructions
Coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the onion and poblano pepper. Sauté for about 5 minutes, until the onion is soft and translucent. Add the garlic and sauté for about 1 minute more, until very fragrant.
Stir in the broth, tomatoes, beans, hominy, cumin, oregano, and chipotle chile powder and sweet potato. Raise the heat and bring the broth to a simmer. Lower heat and allow to simmer, uncovered, until the sweet potato is tender, about 20 minutes.
Remove from heat and season with salt and pepper to taste.
Ladle into bowls and serve with cilantro and lime wedges.
Recipe Notes
This soup has a mild kick to it. If you prefer a heat-free version, swap the poblano pepper with a bell pepper and substitute a teaspoon or two of smoked paprika for the chipotle chile powder.
I’m always looking for easy meatless meals, and this one looks delicious! We haven’t had much of a winter, either. Crazy!
Thanks Melissa!! We got a little bit of snow over the weekend so that made me happy. :)
Pozole is s Mexican dish, delicious but full of fat. I celebrate this idea if yours. The plate is meatless, full of color and very healthy. Thanks. I’m ready for having it tomorrow with everything home made.
Thanks Sandra! I hope you enjoy it!!
I love winter but I am a little glad it is over. Mostly because my kiddo doesn’t like to go for long walks in below 40 degree weather. I can’t imagine why lol I even got a souped up attachment for his stroller to be extra cozy warm. I have a feeling next winter will be more fun for him though.
ANYWAYS- I am excited for this recipe. Hominy was on sale at my grocery store so I bought it…. and didn’t think about what to do with it lol So This might be a good starting point.
I’m definitely for team winter, BUT I totally get what you’re saying because I can’t stand going for walks in the cold. :) I think this would be a great starting point for the hominy – if you’re anything like me though you might want to start putting it in EVERYTHING.
This was amazing and oh so tasty!! I took some for lunch and everyone was saying oh that smells so good and looks so yummy!! Thank you for this receipe
Awesome!! I’m so glad you enjoyed it! Thanks Debbie!
When do you add the sweet potato?
With the spices! Thanks for catching that! I’ve fixed it. :)
Love the positive winter comments! I agree winter is beautiful. This is what’s for dinner tonight! I just discovered your site and I am super excited by so many of the recipes. They are great! Made the chorizo spiced lentil stew last night and it was yummy.
Yay!! I love hearing from others who are all about the cooler months! Glad you enjoyed the lentil stew! I hope this one was a hit too!
Hi. This was delicious, but a little to spicy for us. Would the heat have come from the poblano, or from the chipotle chili. I may have used too big of a poblano. Love the hominy!
I’m glad you liked it, even though it was too spicy! The heat actually comes from both. With poblano peppers there’s a big range of potential heat level – some are super spicy and some very mild. If you want to be on the safe side you could sub a bell pepper. The chipotle adds heat and smoky flavor, so if you’d like to cut back on that try replacing some of it with smoked paprika.
Not a bad recipe the posole with sweet potatoes. Used roasted Big Jim green chilies instead of the poblano pepper and substituted smoked paprika. Definitely some heat and real big flavor. Nothing subtle about it.
Sounds delicious!!