Posole in Broth Recipe

Posole for the new year - it has a vegetable broth base, lots of blossoming corn kernels, avocado and mung beans. Topped with chopped olives and toasted almonds it's A+...

Posole in Broth

2012 was a quirky one. It had no qualms dealing a number of wildcards - mostly, but not all, the good kind. When I was sitting here last year I certainly had no sense I would find myself in place as incredible as this, or this. I also didn't know I'd learn how to clean up after a flood, use an epi-pen, or stand on a paddle board. But there you have it. And I didn't know anything about starting a shop, but now, a couple thousand shipments (and paper cuts) later, I do.

At the close of each year, I do my best to clear some space to reflect on the year past, and to consider the one to come. And it's strange, although I think about many of the same themes year-over-year, there is something about the first of January, and having a clean slate, that makes everything seem fresh and possible again. I hope you're feeling good about welcoming the new year as well. My hope is for continued health and happiness, balance and inspiration. I hope to revisit a few of the places I love, and venture to a handful of places new to me. I would like to give QUITOKEETO a proper home, and work on more collaborations related to it. I want to start another book. What else? More soup nights with friends are in order, and brunches with family. And related to this site, I want to write more recipes like this one. The sort that smacks of the ingredient palette I love, with flavors and textures that come together in a way that makes it extra hard for me to hold out sharing with you.

I thought it would be fitting to welcome the new year with a good brothy soup. One that is full of goodness, flavors, and textures. Something healthy, interesting, and satisfying.

Posole in Broth RecipePosole in Broth Recipe

Please know, I'm so grateful that after nearly ten years of sharing recipes (and photos & stories) on this site, I still love it. I'm inspired every time I go to the market, I learn something new each time I walk into my kitchen, and I gain so much through your comments and ideas. Thank you. Here's to an electric, sparkling, healthy, and peaceful New Year everyone. Much love, Heidi

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Posole in Broth

It's important you use great tasting broth as the base here. I did a blend of the corn broth from cooking the posole supplemented with water (to get 5 cups), a bit of bouillon, and salt to taste. Just make sure it tastes like something you'd like a bowl of before moving forward with the recipe. I always cook my hominy/posole from dried kernels, I suspect you could substitute drained canned hominy, but truth-be-told, I've never tried it. A few other notes, this makes a big pot, and leftovers are great for days. Also(!) I forgot to add the scallions to my bowl before I shot the photo - apologies!

1 lb / 2 1/2 cups dried posole / hominy
1 medium white or yellow onion
5 cups great-tasting broth (see head note)
1 serrano chile, seeded and minced
2 cups / 12 ounces cooked mung beans, optional**
1 bunch of scallions, trimmed and shredded

To serve: chopped olives, sliced avocado, sprouts or micro greens, toasted sliced almonds, and/or a drizzle of olive or lemon oil.

To cook the posole kernels, rinse and pick over the kernels, cover with water and let soak for at least six hours, or overnight. Drain, place in a large pot with the onion, halved and peeled, and cover with a few inches of water. Bring to a boil, and cook for about an hour, or until a good percentage of the kernels blossom. Drain, reserving the broth and onion, and set aside. If you're making this ahead of time, both the broth and the cooked posole kernels (drained) freeze well.

When you're ready to make the posole, slice the reserved onion, and add it to a large pot along with the posole kernels, and roughly 5 cups of broth - enough to just cover the kernels. Add the chile and bring to a simmer over medium heat. Gently stir in the mung beans, and scallions.

To serve, ladle into shallow bowls and add as many toppings as you can handle. Don't skimp, really(!) they're what make this version of posole really come together. Avocado, almonds, and chopped olives are important - so if you're going to choose just a few, those are my recommendation. The creamy fattiness from the avocado with the starchy posole, the punch of olive brininess, and crunch from the almonds really work nicely.

Serves 6-8.

**To cook mung beans: Rinse and pick over well. Place in a saucepan, cover with water, bring to a boil, and simmer until tender but not falling apart, roughly 25-30 minutes.

Prep time: 10 minutes - Cook time: 70 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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I've got to try this soup....and wondering if the mung beans are the small round pea looking things that are bottom right in the top photo? What are the green leafy things in the bowl to the left? Thanks...


Hi Heidi! You have a way of making soups as soups should be! When I try one of your recipes I'm able to have my son ( who is not a great fan of healthy soups) eat it. Let's see how it goes with this one. I just hope to find some Posole here on the other side if globe in Rome. All the best for this new year. Elvira


Looks amazing. Happy new year Heidi!

joy @ OSS

Here's to a year which evolves gloriously Heidi, and plenty of soup!

Tricia Rose

The soup looks delicious, Heidi. I'm a big fan of hominy and love the brothy look of your recipe. All the best in the new year, I'll be following along!


Happy New Year Heidi. This site is a major source of inspiration to me. I love the healthy and colourful recipes and this soup is no exception. I'm excited to hear you are writing a new book as I have two of your books and love them. Especially Super Natural Every Day which is now looking very well used. :) Wishing you a happy and healthy year ahead.


Hominy is one of my favorite things to put in a soup or stew- I just love the texture and flavor! I'm interested to try the flavor combo you've got going on here. Happy New Year, and thanks for all the inspiration you share with us on 101 Cookbooks!

la domestique

you're very inspirational, heidi. thank you for all the nourishment. happy new year, here's to being grateful and living each day with big love!


Why do you use the (more expensive and rarer) Rancho Gordo prepared pozole rather than the more widely available maiz pozolero (that needs to be cooked with lime)?

HS: Hi Andrea - I buy it at my local farmers' market and love it. But if you have an alternative you prefer, absolutely feel free to substitute.


Congratulations on 10 years! Creating in the kitchen is an urge that can't be denied. I can't imagine there would ever be an end to it....always new flavors to combine and discover. I've yet to try stand up paddleboarding, but it may be next as I LOVE kayaking!! I am fortunate to live in South Florida with access to the water & kayak as often as I want. Happy New Year!! I pray you are blessed with many travels and great health this year.

Denise @ Creative Kitchen

I am feeling the excitement of the new year...the clean slate and the boundless potential. So much can happen in a year. Here's to a 2013 full of adventures! Oh, and yes- a brothy soup is exactly what I've been craving.


You had quite the year - from a new shop to epi pens to celebrating almost 10 years of doing this blogging gig...wow, Heidi. Beyond impressive. I always get excited when I see a new post from you pop up in my Reader. And here's to starting another book in 201 3 - so awesome!

Averie @ Averie Cooks

Great comfort broth to ready for another exciting year.

Belinda @zomppa

Happy New Year to you Heidi. I'm excited to read you want to start a new book. I'll be one of the first to buy it.
Thank you for your recipes. I believe that what you eat not only affects your physical health, it affects your mental health. Cooking your recipes brings me all sorts of health happiness! An added bonus is my husband, a meat-and-potatoes kind of guy before he met me, has since discovered that vegetarian meals can be delicious and filling.
Wishing you a year of pleasure and joy.


Nearly ten years. That's so inspiring! Happy New Year. I'd like to make friendly brunches and soups a priority as well.


Happy New Year Heidi! This looks like a gorgeous cleansing soup to start off the year with.

Jennifer @ Delicieux

Wish you a very happy, very inspiring and very delicious New Year Heidi! x

Sneh | Cook Republic

Can't wait to try this! Soup, soup, soup is on my mind this week with our cold weather. I'll add this one with the butternut/apple, parsnip/ginger, and noodle/tofu soups already in my queue for the next 10 days.


This looks delicious. Just the kind of recipe I want to start the year with. Your reflections are lovely. Thank you for continuing to share and inspire. Happy New Year.


Happy New Year to you! x


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