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

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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

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!


Thank you. I tried this last night and it was delicious. I fell in love with Pozole in Guadalajara, Mexico. In Mexico they make it with chicken and I have been vegetarian for many years since then. By the way, I added some fresh lime juice before eating – as I always did in Mexico. I also used the canned “Mote Blanco” and it was good.


I consider Pozole one of my signature dishes, my family loves it. This recipe is unique and I like the use of the beans to replace the traditional protein source. I am definitely going to try this out, looks delicious and healthy.

Frankie D

Hi Heidi,
I would also like to start the year by sharing my gratitude for your recipes and continued inspiration. I started visiting your site back in 2008 when I was tepidly stepping into cooking and baking things that both tasted good and were good for me. I thank you for your gentle leadership in this way of cooking. Cheers to you!
Also, in light of your travels to India and what I consider your patient approach to food, I though you might enjoy my letterpress piece: http://www.etsy.com/listing/117592650/hurry-burry-spoils-the-curry-letterpress


Here’s to a year of brothy soups and good friends!

Rocky Mountain Woman

Heidi, I have to ask where you got those bowls? They are absolutely amazing.


Heidi, this looks amazing. I have a deep-seated love for posole. Your recipes, perhaps more than any other blogger I read, have such *identity.* They’re just so clearly… YOU. I strive towards that in my own cooking. Thanks for sharing all you do and wishing you all the best in 2013!

laura @ in widening circles

Hi Heidi:
I just wanted to thank you for your incredible website. I can’t tell you how much joy and deliciousness it’s brought to my life this past year, as my partner and I continue to source your site first when wondering what we’ll make for big events, small gatherings or for just the two of us. Best wishes for the new year and many thanks!


I never cooked Posole before, I’m intrigued. Happy New Year Heidi, you’re such a great source of inspiration for me foodwise!


Alice! It may seem extravagant, but you should consider ordering some hominy from Rancho Gordo, and stock up on some other heirloom beans while you’re at it. They are truly amazing!


Love the simplicity of this recipe – bookmarked! Thanks, HS.

Ariane (Living Seasonally Guidebook0

Thanks for the great recipe and the inspiring post. I love the beauty of taking a simple moment to look both backward and forward. Wishing you many more enjoyable and unexpected adventures in 2013!

Ruthie @ the tasty tRuth

This sounds delicious, but posole isn’t that easy to find in New Zealand… Do you have any replacement recommendations?


Your reflection push me to think about my last year and create my New Years resolution. Thank for your recipes and happy New Years!


I am trying to not let moments slip by to offer gratitude. I’m not a big blog poster, but have loved your recipes, images, and words since I first found them. The recipes are so pure and simple. Many work for a guten free, dairy free, sugar free, vegan like myself and my partner. I often go to your blog first when I have ingredients and want something that I can put together easily and love! There is something about the taj photo that parallels the food comments. Neither glitz, nor artifice. So thank you for putting your self out into the world in this way.


I always use canned hominy in my posole and it comes out great. I just toss it in at the end to warm up and its done. I think I will have to try mung beans in mine next time. Sounds good!

Bernadette @ Now Stir It Up

Heidi, thank you so much for this recipe! Iam throwing a celebratory dinner for my boyfriend this weekend with traditional pork posole, but i had yet to find a veggie version for myself. This recipe looks simple and perfect–can’t wait to try it. Happy new years!


Heidi – You rock. Your posts, pictures, and recipes never fail to make me happy. I’m glad you had a (mostly) good year and I pray you have a great new year. Thanks for everything you share; it means a lot to me and many others out here in the cyber-yonder….


the soup would totally stretch me beyond my usual fare. What a gorgeous recipe to start the new year off right! I can’t wait to see what you have in store for 2013. Quitokeeto is one of my favorites now!

dervla @ The Curator

Happy New Year!

Rebecca Lately

My wife and I just returned from Guadalajara Mexico where we had a wonderful vegetarian posole from Fonda Gabina Escolastica. The broth was a spinach broth with hominy & mushroom topped off with lettuce, chopped onions & of course lime. We’ll have to try this recipe Heidi. Thank you.


Happy New Year to you, Heidi. 2013 is already off to a good start with this on the stove. Here’s to many more delicious recipes from you this year, thank you for keeping us all well-fed.


Love this soup. What an absolute perfect cold and quiet January recipe.

Meghan @ Making Love In The Kitchen

Such a delicious, heart warming recipe and post; happy new year to you too Heidi!
Best wishes, Ozlem

Ozlem's Turkish Table

Thank you for all your inspiring dishes and your generosity in sharing them. I am new this past year to your posts and have been more inspired to play with your recipes than any other chef out there! Namaste!


Just wonderful. This is will be a new flavor, which I need, in the season of soups and dietary reform. I am very excited about a vegetarian posole. Thank you for the inspiration.

Heidi, I’ve never commented but I’ve been a long time reader, and appreciator, of your wonderful blog. Thanks for the continued inspiration! Happy new year!


I’m sorry, but I have to ask. What in the world is the dark brown stuff on top that looks like chocolate?

HS: Hi Vicky, I think you’re asking about the chopped olives?

Vicky Lewis

I love the look of this soup, and posole is hands-down one of my favorite ingredients to work with. Happy New Year!

Little Kitchie

Hello Heidi, it’s definitely a soup weather here in Tokyo as well and this one looks really good – light but substantial, with all sorts of flavors and textures… looks almost like a salad! And just so you know, after all these years I still find myself inspired every time I visit your blog, and I’m really happy to know you enjoy doing what I/we enjoy so much too. Thanks for your generosity. A very happy new year to you and Wayne! xx


Nearly 10 years Heidi?! That is amazing 🙂 I’ve not heard of Posole down these ways before but a quick little read up from your link makes me want to track some down. All the best for 2013, super excited about another book from you xx

Emma Galloway

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.


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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