This posole verde is made entirely of pantry ingredients with zero chopping or prep. Throw everything together, let it simmer for just a minute, and enjoy it over rice, on its own, or with tons of chips for dunking!
- 2 tablespoons olive oil
- 1 chicken bouillon cube (use veggie for a vegan version of this dish)
- 1/2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 cans hominy
- 1 can pinto beans, drained
- 12 ounces salsa verde (this jar is from Trader Joe’s)
- 14 ounces canned diced green chilies
- toppings of choice such as lime wedges, cheese, cilantro, red salsa
- Heat a deep-sided skillet to medium-high heat with the oil. Add the bouillon cube, cumin, and oregano. Stir to coat the spices in oil and break apart the bouillon cube.
- Add the rest of the ingredients: hominy, beans, salsa, chilies.
- Stir to combine, and reduce the heat to medium-low. Simmer the posole verde for about 15 minutes, stirring every once in awhile.
- Serve as desired. As a soup/stew with fun toppings, with chips for dipping, in rice/burrito bowls – anything you like! ENJOY.
Don’t drain anything but the beans – use the rest of the liquids!
Let this simmer a bit longer for a thicker stew.
I use mild salsa and chilies for kid palates, but add spice with either of those ingredients, or add hot sauce at the end!
Stirring in leftover shredded meat of any kind wouldn’t be a bad thing.
Here’s the pan I use.
Here are some other Mexican favorites that are frequently on our table.
Keywords: mexican, cinco de mayo, posole verde, vegetarian, vegan, how to make posole, easy posole