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    You are here: Home / Soups / Chipotle Sweet Potato Vegan Posole

    LAST UPDATED: January 25, 2022 • FIRST PUBLISHED: February 16, 2018

    Chipotle Sweet Potato Vegan Posole

    Jump to Recipe Print Recipe

    Sweet potato chunks, hominy and pinto beans are simmered in smoky, spicy broth to make this warming vegan posole.

    Bowl of Vegan Posole with Fresh Cilantro

    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.

    Chipotle Sweet Potato Vegan Posole in a Red Pot

    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.)

    Ladle of Vegan Posole Over a Bowl

    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!

    Chipotle Sweet Potato Vegan Posole in a Bowl with Spoon, Cilantro, and Lime Wedges

    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
    4.67 from 3 votes
    Print

    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.

    Course Soup
    Cuisine American, Mexican
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Servings 4
    Calories 378 kcal
    Author Alissa Saenz

    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
    • ½ 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

    1. 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.

    2. 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.

    3. Remove from heat and season with salt and pepper to taste.

    4. 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.

    Nutrition Facts
    Chipotle Sweet Potato Vegan Posole
    Amount Per Serving
    Calories 378 Calories from Fat 88
    % Daily Value*
    Fat 9.8g15%
    Saturated Fat 1.5g8%
    Sodium 768mg32%
    Potassium 1351mg39%
    Carbohydrates 58.5g20%
    Fiber 12.2g49%
    Sugar 11.7g13%
    Protein 15.7g31%
    Calcium 70mg7%
    Iron 6.8mg38%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Vegan Vodka Sauce
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Melissa Griffiths says

      February 16, 2018 at 6:41 pm

      I'm always looking for easy meatless meals, and this one looks delicious! We haven't had much of a winter, either. Crazy!

      Reply
      • Alissa Saenz says

        February 18, 2018 at 3:03 pm

        Thanks Melissa!! We got a little bit of snow over the weekend so that made me happy. :)

        Reply
    2. Sandra says

      February 19, 2018 at 11:05 pm

      5 stars
      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.

      Reply
      • Alissa Saenz says

        February 21, 2018 at 4:32 pm

        Thanks Sandra! I hope you enjoy it!!

        Reply
    3. Jennifer says

      February 22, 2018 at 4:01 pm

      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.

      Reply
      • Alissa Saenz says

        February 25, 2018 at 9:32 pm

        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.

        Reply
    4. Debbie says

      February 22, 2018 at 9:40 pm

      5 stars
      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

      Reply
      • Alissa Saenz says

        February 25, 2018 at 9:28 pm

        Awesome!! I'm so glad you enjoyed it! Thanks Debbie!

        Reply
    5. Stacy says

      February 25, 2018 at 12:14 pm

      When do you add the sweet potato?

      Reply
      • Alissa Saenz says

        February 25, 2018 at 9:09 pm

        With the spices! Thanks for catching that! I've fixed it. :)

        Reply
    6. Shelby says

      March 06, 2018 at 10:23 am

      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.

      Reply
      • Alissa Saenz says

        March 08, 2018 at 8:45 pm

        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!

        Reply
    7. Ann Bruchansky says

      June 05, 2018 at 8:21 pm

      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!

      Reply
      • Alissa Saenz says

        June 09, 2018 at 10:51 am

        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.

        Reply
    8. Patrick says

      November 18, 2018 at 1:19 pm

      4 stars
      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.

      Reply
      • Alissa Saenz says

        November 18, 2018 at 5:21 pm

        Sounds delicious!!

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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