Vegetarian Posole with Beans and Hominy

A wonderful meatless alternative to traditional Mexican posole, this posole combines red chile with fire roasted diced tomatoes, pinto beans and hominy.

Authentic Mexican Posole is one of my favorite foods – to make, and also to eat.  It’s definitely a labor of love… depending on how you make your posole, some people make theirs with chicken while others prefer pork.

As much as I love a huge helping (usually with chicken), sometimes it’s great to have a meatless alternative for a quick and easy dinner that’s also healthy.

This posole comes together quite fast if you opt for canned pinto beans and canned hominy, although you can forego the canned pinto beans and make them fresh beforehand, too.

A wonderful meatless alternative to traditional Mexican posole, this posole combines red chile with fire roasted diced tomatoes, pinto beans and hominy.

Throw in a can of fire roasted diced tomatoes with green chiles, and garnish with cilantro, oregano, cabbage, onions and wegdes of fresh lime and you have a filling meal that’s great to eat with tostadas.

Use your Instant Pot to make this posole, or opt for the stovetop – if you are using the Instant Pot you will want to combine ingredients and set on manual (high) for 10 minutes, allowing sufficient time for the posole to come to pressure.

OR opt for the stove and simmer for 20-30 minutes.  Looking for more dinners to make in your Instant Pot? See over 50 Instant Pot Recipes including traditional posole.

Vegetarian Posole


  • 5 c. vegetable broth
  • 2 - 15 oz cans of hominy
  • 1 - 15 oz can of pinto or peruano beans (or use your Instant Pot to make in advance)
  • 1 - 15 oz can diced fire roasted tomatoes
  • 1 lb zucchini, cut into 1/2 inch pieces
  • 3 dried ancho chiles + 3 chiles de arbol, stemmed
  • 4 cloves garlic, peeled & smashed
  • 1/2 tsp ground oregano
  • 1 tsp ground cumin
  • 1 1/2 tsp salt (or more to taste)
  • 1/4 tsp ground pepper
  • 2 additional chiles de arbol, whole and unstemmed
  • Garnish with:
  • shredded cabbage
  • white onion, diced
  • radishes, sliced
  • fresh limes, cut into wedges
  • oregano
  • cilantro


  1. Slice the chiles open and remove the veins and seeds. Set the chiles on your griddle over medium and toast lightly on each side by pushing down until they change color (about 30 sec to 1 minute on each side).
  2. Put the chiles in a bowl with hot water and let soak for 10-15 minutes until soft.
  3. While the chiles are soaking, add the vegetable broth to the Instant Pot along with the hominy, beans, tomatoes, and zucchini.
  4. Transfer the chiles to the blender (discard the water) - add the garlic, oregano, cumin, and 1/2 tsp of the salt. Pour in 1 C. of water and puree that mixture until well blended.
  5. Push that mixture through a strainer into your Instant Pot, and add the rest of the salt, as well as black pepper.
  6. Snap 2 chiles de arbol in half and throw in the Instant Pot (for a little extra flavor) and place the lid on the Instant Pot and close the valve.
  7. Set the Instant Pot to 10 minutes on high (manual) pressure.
  8. Once it beeps finished, allow the pressure to release naturally and determine if more salt/pepper is needed.
  9. Serve in bowls and garnish with cabbage, oregano, radish and fresh squeezed limes.
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Recipe modified from Rebooted Mom

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