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Cabbage posse
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5 from 1 vote

Cabbage Posole

A hearty vegan version of a usually ultra-meaty dish.
Prep Time15 mins
Cook Time25 mins
Course: Main Course
Cuisine: Mexican
Keyword: posole, cabbage, hominy, chiles
Servings: 8
Calories: 107kcal
Author: Molly Watson


  • 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


  • 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


This recipe is from our fall ebook. It's a free download when you subscribe to ourĀ newsletter.
Photos: Erin Scott