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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Heidi! I wasn't able to find dry pozole in Alabama, let alone any canned brand beside Bush's (yes, as in the baked beans). However, I think the soup turned out great. I skipped the first step of cooking the corn and went straight to simmering the whole onion sliced with the serrano and the pozole. I then threw in about a cup of dry lentils (no mung beans down here either) and cooked those until tender and wow dang yum! Thank you. Also, I once spotted this very glamorous looking couple at Four Barrel. My friend and I couldn't stop staring at them and wondering who they were and whether they were famous. It was only after the couple left that it clicked, "Oh my god. That was Heidi & Wayne!"

HS: Your email totally made me laugh. Would have been fun to say hi. So glad the pozole turned out :)


Fresh limed hominy, otherwise known as nixtamal, can be bought in many Mexican-American supermarkets and tortillerias in California, Arizona, New Mexico, Texas and in certain areas of Illinois and New York. It is much better than canned hominy in posole, and much easier to use than dried. You just have to buy the "preparada" kind which has already been boiled.


I have just received my new Rancho Gordo order which includes a bag of their dried posole. Their products rock my world!!!! Cannot wait to try this :-) Many thanks to you.


Oh my gosh! This is a wonderful recipe. I too live in Arizona, and this is going to be one of my favorite soups. Please never, never stop making soups. I love every one of them.

HS: Thanks Kathy! I love making soups - so happy you're enjoying. xo


I've only recently discovered posole. It's so yummy and comforting on a nice cold day. Thanks for the recipe. Not hard to make! Happy New Year!


This is interesting. I've lived in the Southwest since early on and have been used to a bright red and very flavorful Mexican Posole with Pork. It never occurred to me consider a lighter version. Fortunately I can get fresh (not dried) Maize Kernels or Nixtamal and it make a world of difference in the taste, I'll make this. Thank you.


Ooh I can't wait to try this. I've enjoyed many of your recipes!


Heidi, Heidi. when I need a break from whatever I am working on, you are my "go-to". you are just a little slice of lovely. thank you for doing what you do!


Happy New Year to everyone. I tried this last night and it was delicious. I thank you for your gentle leadership in this way of cooking. Cheers to you!

mohamad panahi

First of all Happy New Year! Also I'd love to know how you get food on flights without TSA taking it away. I love hearing how you pack your goodies too!


Happy New Year to everyone. Heidi, I'm English and have no idea what posole is! Is it dried sweetcorn? I'd love to try the recipe.

Penny Igoe

My wife made this tonight, and I plotzed. I was rapturous. We eat well, but this tasted better than anything I remember from the recent past. My wife tells me she used beef bouillon, worcestershire, and lime juice for the broth. Lots of salt and olive oil. We served it over chopped chicken breast, sauteed in olive oil and paprika, and then we garnished with chopped kalamata olives, chopped arugula, and avocado. Total bliss. Complete meal. Highest recommendation.

michael alllen

There is some confusion about pozole/posole. In the US, it refers to the finished dish AND the grain, prepared hominy. It is a US southwestern tradition. I have never seen it in many years of travel in Mexico. You simply soak and simmer. In Mexico, you take maiz pozolero or dried field corn and soak it in cal overnight, rub the skins off and then rinse and cook. It's a lot more work. I have seen it frozen in Mexico and of course there is the canned, but really, once you've had the real thing, you will not go back. The canned has a nasty chicken cartlidge texture and is very bland. The prepared pozole is like a big wet bowl of tortilla love. There's just no comparison. There are a zillion variations. Heidi, is it ok if I have a crush on you?

HS: xo Steve, thanks for this, the posole bender is full-on around here. Super great seeing you the other morning.

Steve Sando

Amanda! I second your thoughts on the meal examples! Same thoughts cross my mind a couple times a week :) Heidi, thank you so much for delicious recipes and inspirations!


I have never cooked the dried beans-I guess I just thought that were harvested in a can!! I am looking forward to this adventure and I know a couple of places that will have them on offer. I have been dreaming of posole and I didn't know how to proceed without a meaty broth-now I have the directions I needed.

Clymela Box

Hiya! I used the whey from a cheese experiment to cook the posole with a little bay leaf. Worked really well here, fragrant superbroth in the finished bowl. And thanks to your simple instructions, i finally can cook mung beans properly. Seriously. Tangerines for dessert! Here's to 2013.

HS: LOVE this. Really brilliant - must try! Thanks for sharing Bryan.


Interesting...... I only know of hominy used to make a porridge (I'm Jamaican) that looks like oatmeal with its cooked. I have to try this!


Heidi - Happy New Year! I made your recent apple salad along with garlic soup last night. Very tasty. Question - have you ever published a week's menu somewhere? I'm looking at Fresh20.com and other meal-planning sites & wishing that you, or a clone of you, would do something similar. HS: Hi Amanda - I don't think I have! It would be an interesting exercise though. Thanks for the suggestion.


Tried this on Saturday and it was great! One bowl (1 1/3 cups) is worth 5 pts. on weight watchers (toppings are extra points). Must admit this recipe seemed a little strange as I am used to topping posole with cabbage, onions, lime, cilantro etc. Decided to take a risk and so glad I did. Kalmata olives made this dish! Loved the sprouts too. Tasted very fresh and healthy. Made with canned hominy as I could not find dried anywhere. Used I 29 oz. can and it worked great. Used chicken broth for the stock.


Hi! Thanks for sharing this recipe. One of the most traditional dishes in Mexico, which is written, Pozole. Everytime I travel to Mexico City (my hometown), my mom makes it for me, also it´s made in special occasions like Mexico´s Independence day on September 16th. You can add oregano, chili powder (chile piquin), radish, and lime juice to taste garnished with a tostada with crema fresca (mexican sour cream). My favorite pozole version is pozole rojo. (made with guajillo pepper.

Pistol Star

This looks absolutely delicious! I have always loved Menudo & Pozole (btw, it's pronounced "posole" but spelled "Pozole"). I had a recipe that someone passed on to me that started with a combination of pork and chicken broths and was delicious, but I like your lighter approach. Great blog - loved reading it! :)


I like adding thinly sliced radishes on top along with avocado and olives. I also like adding roast pork if I have it on hand - yummy but not essential.


Happy New Year Heidi and thank you for sharing. I have chosen to start my new year as a student in the art of cooking and can only hope to endure as long as you have and exhibit to peace and joy in what I do as you have. I also thank you for sharing this recipe. Knowing that you have committed 10 years to this is awe inspiring and gives me hope and assurance that I have made the right choice. I plan on trying this recipe and look forward to receiving more from you. May this year be a year of many things for you. A year filled with wonders, open doors, opportunities and mounds and mounds of peace. Thank you for your dedication and love for, what I will always consider a true art,.....cooking.


Hey Heidi. So glad you are still serving up fun, eccentric and calming content. It inspires me too! HAPPY NEW YEAR!


Happy New Year! I do always enjoy your beautiful blogs with inspiring recipes and photos. Will enjoy visiting here to see new entries this year, as well!


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