Yield: 4 servings
This simple, flavorful and robust soup is sure to become a cold weather favorite. However, unlike most of my recipes, it doesn’t rely on seasonal ingredients, so you can actually enjoy it any time the mood strikes.
I have never made, much less eaten, Posole, but a non-vegan recipe in a recent culinary magazine made my mouth water. So, recently, with Posole on my mind, I created my own version without even referring to that recipe. I did, however, conduct a little research to make sure I knew what spices to include.
My version departs a bit because, well, that’s what I do, though I still stayed true to the dish. So, I used the traditional dried oregano, but I substituted ground coriander for fresh cilantro because I didn’t have any on hand, and I used smoked paprika instead of cayenne because those smoky undertones are irresistible to me and seemed perfect for the soup. Also, I find the more subtle and complex heat of paprika a bit more appealing than that of cayenne. Plus, the color was also lovely. For some reason, a note of cinnamon sounded good to me, so I added a couple of cinnamon sticks for a background note of warmth. It was perfect!
The other main difference is that instead of serving warm corn tortillas alongside the soup, I decided to dice up a few and saute them with the onion for additional corn flavor, as well as for texture. But don’t worry; this is not yet another version of tortilla soup! It is Posole through and through.
I loved it and wouldn’t change a thing. And I hope you agree. But, should you not, have some fun making it your own!
- 1 tablespoon olive oil
- 1 large onion, cut into 1/4-inch dice
- 4 large cloves garlic, minced
- 4 6-inch corn tortillas, cut into 1/2 inch pieces
- 2 sticks cinnamon, broken in half
- 2 teaspoons dried oregano
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 16 ounces prepared or homemade chicken-flavored seitan (I use MorningStar Farms Meal Starters Chik’n Strips which is a really tasty soy/wheat gluten product), cut into bite size pieces
- 2-15.5 ounce cans yellow hominy, rinsed and drained
- 8 ounces canned chopped green chilies (feel free to use the same amount of a fairly mild roasted chilies)
- 4 cups vegan “chicken” or vegetable stock
- 2 tablespoons tomato paste
- Traditional garnishes (optional): shredded cabbage, lime wedges, avocado, onion, and cilantro
- My garnishes: minced chives and halved cinnamon sticks
In a large cast-iron skillet or stock pot, heat olive oil to shimmering over medium-high. Add onion and saute, stirring frequently, for about 3 minutes or until softened. Add garlic and saute, stirring, for 30 seconds to a minute. Add tortillas, and continue sauteing and stirring for a couple of minutes or until tortillas are golden brown. Add cinnamon sticks, oregano, coriander, and smoked paprika, and stir until well-distributed. Add seitan, hominy and green chilies, stir to combine, and then stir in stock and tomato paste. Simmer soup for 10 minutes, stirring occasionally, garnish if desired, and serve warm with a green salad.