CHIPOTLE SWEET POTATO VEGAN POSOLE

Sweet potato chunks, hominy and pinto beans are simmered in smoky, spicy broth to make this warming vegan posole.

How’s winter been treating you guys? I know I’m going to get some grumbles, but I’m a little disappointed in ours. It’s sixty degrees as I write this. We haven’t gotten any significant snow storms. And spring is nearly a month away.

Guys, I live for winter. It’s what gets me through July. So a wimpy winter is always a huge bummer.

Oh, and then there’s all the comfort food and soup that I blog all winter. I need to justify that somehow.

I’m sure I lost a few of you all, but for any fellow cold weather fans who are feeling ripped off like me, let’s make the best of this. Light a fire, cozy up with a big sweater, and make some soup. (All things I’ve been known to do even when it’s 90 degrees out, but whatever.)

This vegan posole is the perfect cozy-up soup to pretend with. (Or not, if you’re lucky enough to be experiencing real winter.) With sweet potatoes, pinto beans, and hominy, it’s super hearty.

Is hominy a new one for you? It’s a Latin American corn product that adds awesome flavor and texture to this soup. (If you want more details, give this a quick read.) You can usually find it in cans, either with the beans, or in the international foods section of the supermarket. Two of the three stores in my town had it, so I think you’ve got a good shot at finding it. And it’s delicious!

I experimented with a few versions of this soup, and by far my favorite seasoning blend was centered around chipotle. It adds the perfect smoky flavor to complement the sweet potatoes, and just the right amount of kick.

5 from 2 votes

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Chipotle Sweet Potato Vegan Posole

Sweet potato chunks, hominy and pinto beans are simmered in smoky, spicy broth to make this warming vegan sweet potato posole.

 Course Soup

 Cuisine American, Mexican

 Prep Time 15 minutes

 Cook Time 25 minutes

 Total Time 40 minutes

 Servings 4

 Calories 378 kcal

 Author Alissa Saenz

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 medium poblano pepper, seeded and diced
• 3 garlic cloves, minced
• 3 cups vegetable broth
• 1 (14 ounce) can fire roasted tomatoes
• 1 (14 ounce) can pinto beans, drained and rinsed
• 1 (14 ounce) can hominy, drained
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chipotle chile powder (or to taste)
• 1 small sweet potato, peeled and diced (about 2 cups)
• Salt and pepper to taste

For Serving

• Lime wedges
• Fresh cilantro

Instructions

1. Coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the onion and poblano pepper. Sauté for about 5 minutes, until the onion is soft and translucent. Add the garlic and sauté for about 1 minute more, until very fragrant.
2. Stir in the broth, tomatoes, beans, hominy, cumin, oregano, and chipotle chile powder and sweet potato. Raise the heat and bring the broth to a simmer. Lower heat and allow to simmer, uncovered, until the sweet potato is tender, about 20 minutes.
3. Remove from heat and season with salt and pepper to taste.
4. Ladle into bowls and serve with cilantro and lime wedges.

Recipe Notes

This soup has a mild kick to it. If you prefer a heat-free version, swap the poblano pepper with a bell pepper and substitute a teaspoon or two of smoked paprika for the chipotle chile powder.