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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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.... Dana


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

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