Stovetop Plant-Based Mexican Posole
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 3 to 4
Calories: 184kcal
- 1 small onion diced
- 2 cloves garlic crushed
- 2 carrots peeled and diced
- 2 potatoes peeled and diced
- ½ anaheim or poblano pepper seeded and diced
- 15 oz. can hominy drained and rinsed
- 15 oz. can diced tomatoes with juice
- 1½ tsp. cumin
- 1½ tsp. chili powder
- ½ tsp. oregano
- 2 cups vegetable broth
- ½ cup water
- salt & pepper to taste
In a large stockpot, cook the onion and garlic over medium heat until soft. Add a bit of water if it begins to stick.
Add all the remaining ingredients.
Bring to a boil and then reduce heat to simmer for 30-45 minutes.
Serving: 3to 4 | Calories: 184kcal | Carbohydrates: 38g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1426mg | Potassium: 554mg | Fiber: 8g | Sugar: 11g | Vitamin A: 8071IU | Vitamin C: 19mg | Calcium: 126mg | Iron: 5mg