Vegan Posole with Ground Chiles

RawSpiceBar1 avatar
By RawSpiceBar Spices & Spice Kits
from San Francisco, CA

New Mexican vegetarian Posole using our freshly ground chile powder blend of New Mexican chili peppers, ancho and guajillo chiles and arbol chiles.

serves 4
prep time 30 Min
cook time 45 Min
method Slow Cooker Crock Pot


  • 1 Tbsp
    rawspicebar's taco seasoning
  • 1/4 c
    olive oil
  • 1 medium
    red onion, diced
  • 2 small
    poblano peppers, seeded and diced
  • 1 small
    zucchini, quartered and sliced
  • 4 medium
    carrots, diced
  • 30 oz
    hominy, rinsed and drained
  • 30 oz
    pinto beans, rinsed and drained
  • 29 oz
    fire-roasted diced tomatoes
  • 4 c
    vegetable broth
  • 2 Tbsp
    fresh lime juice
  • 1/2 tsp
    sea salt & pepper, to taste

How To Make

  • 1
    To a large pot over medium heat, add the olive oil. When hot, add the onion and salt. Sauté until translucent, 3-4 minutes. Stir in RawSpiceBar’s Ground Chiles Taco Seasoning and salt & pepper to taste. Cook, stirring constantly, until spices are fragrant, about 1-2 minutes. Add the poblano peppers, zucchini and carrots, and cook, stirring occasionally, until golden, about 5 minutes.
  • 2
    Add the hominy and beans to the pot. Stir to warm through and then add the tomatoes and vegetable broth. Stir to combine. Bring to a boil and then reduce heat to medium-low. Simmer, uncovered, for 20 minutes, stirring occasionally.
  • 3
    Stir in the lime juice and season to taste with additional salt to taste.