Cabbage Posole

Erin Scott

A hearty vegan version of a usually ultra-meaty dish.

Cabbage, usually a garnish served on top of posole, becomes the star here. Both dried chiles and ground dried chiles provide a lot of the flavor in this dish. As with all posole, much of the appeal is in the toppings—offer a big range for people to make their cozy bowl their own. If you’re not concerned about the vegetarian/vegan angle of this dish, go ahead and use chicken broth.

Print Pin

5 from 1 vote

Cabbage Posole

A hearty vegan version of a usually ultra-meaty dish.

Course Main Course

Cuisine Mexican

Keyword posole, cabbage, hominy, chiles

Prep Time 15 minutes

Cook Time 25 minutes

Servings 8

Calories 107kcal

Author Molly Watson

Ingredients

• 4 ancho chiles
• 1 yellow onion
• 3 garlic cloves
• 1 head savoy cabbage
• 1 teaspoon cumin
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 2 tablespoons New Mexico chile powder
• 8 cups vegetable broth
• 1 can hominy
• 2 bay leaves
• 2 teaspoons Mexican oregano
• salt to taste

Optional toppings

• 1 bunch radishes
• 6 green onions
• 1 avocado
• 1 bunch cilantro
• 2 limes
• Hatch Chiles: roasted, peeled, and chopped
• Tortilla chips or tortilla strips

Instructions

• 1. Seed the chiles and tear them into pieces; put them in a bowl, cover with boiling water, and set aside. Peel and halve the onion; cut it into thin slices. Peel and mince the garlic. Core and halve the cabbage; cut into thin slices (it will fall apart into shreds).
• 2. Heat a large pot over high heat; add the cumin seeds and cook, shaking the pan, until toasted, about 2 minutes. Add the oil, onion, and salt. Cook, stirring frequently, until the onion soft-ens, about 3 minutes. Add the garlic and cabbage and cook, stirring fre-quently, until the cabbage wilts a bit, about 5 minutes. Add the chile powder and stir to combine. Drain the chiles, reserving the soaking liquid, and add the soaked chiles to the pot along with the broth. Bring to a boil.
• 3. Drain and rinse the hominy and add it to the pot along with the bay leaves. Reduce the heat to maintain a steady simmer and cook until the vegetables are very tender and the flavors blend, about 15 minutes. Add the oregano and add salt to taste.
• 4. While the posole cooks, prepare the toppings you want to use: trim and slice or dice the radishes; trim and slice the green onions; peel and chop the avocado; chop the cilantro; cut the limes into wedges.
• Serve the posole in big bowls with the toppings for diners to add as they like

Notes

This recipe is from our fall ebook. It's a free download when you subscribe to our newsletter.

Photos: Erin Scott