Vegan Posole

Ingredients

• 113 g (4 oz; ½ bag)Butler soy curls
• 1.89 litres (8 cups), dividedwater
• ½white onion, diced
• 5–6spring onions, diced
• 1 (about 227 g)Yukon Gold potato, diced
• 71 g (2.5 oz), about 10–12 chilesdried red New Mexican or guajillo chillies
• 4 clovesgarlic, minced
• 2 teaspoonsground cumin
• ½ teaspoonblack pepper
• ½ teaspoonsalt
• 850 g (30 oz)white hominy (maiz blanco), drained and rinsed
• 3 teaspoonsMexican oregano
• ½ teaspoongarlic powder
• 2bay leaves
• 946 ml (32 oz; 4 cups)low-sodium vegetable stock
• To taste, optionalcabbage, radish, coriander and lime, for garnish

Instructions

1. 1

   Simmer soy curls

   Bring the soy curls and 946 ml (4 cups) of the water to the boil. Lower the heat and simmer for 4 minutes.

2. 2

   Drain and press

   Strain the soy curls, press them and pat them dry to remove as much moisture as possible, then put them in a hot frying pan.

3. 3

   Brown soy curls

   Fry gently for about 5 minutes, until they begin to brown. Set aside.

4. 4

   Prepare vegetables

   Dice the white onion, spring onions and potato, and mince the garlic. Set them aside.

5. 5

   Clean the chillies

   Remove the stems, heads, membranes and seeds from the dried chillies.

6. 6

   Soften chillies

   Add the chillies to 946 ml (4 cups) of boiling water and simmer for 4–5 minutes, or until softened.

7. 7

   Reserve chilli water

   Measure out and reserve 355 ml (1½ cups) of the chilli water. Transfer only the softened chillies to a blender.

8. 8

   Blend the sauce

   Add the reserved chilli water, garlic, cumin, pepper and salt to the blender. Blend until smooth.

9. 9

   Cook the sauce

   Pour the chilli sauce into a large saucepan or Dutch oven. Cook for 5 minutes, stirring often.

10. 10

    Add stew ingredients

    Add the drained and rinsed hominy, white onion, spring onions, potato, oregano, garlic powder, bay leaves and vegetable stock. Mix well.

11. 11

    Simmer the stew

    Simmer for 30 minutes.

12. 12

    Finish with soy curls

    Stir in the cooked soy curls and simmer for a further 15–20 minutes.

13. 13

    Garnish and serve

    Add any garnishes you like and serve.

What is vegan posole?

Posole, also called pozole, is a stew built around hominy, the chewy kernels of maize treated with an alkali. This version takes its cue from New Mexican red-chile posole, using dried chillies for its rich, earthy broth.

White hominy gives the stew its substantial texture, while soy curls make it a filling plant-based meal. The separate steps of softening and blending the chillies create a smooth sauce that coats the other ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 14g protein, 45g carbs, 3g fat.

The hominy and potato provide most of the carbohydrates, while the soy curls supply much of the protein. The chillies and soy curls contribute some of the fat, though the stew is prepared without specified added oil. A serving with cabbage, radish and lime adds fresh crunch; warm tortillas make it a more substantial plate.

Choosing the chillies

Dried chillies: New Mexican chillies give a mild, earthy flavour, while guajillos bring a fruity note. The recipe allows either, so use the type you have available.

Seeds and membranes: Removing these is part of the method and helps keep the blended sauce smooth. Handle dried chillies carefully and avoid rubbing your eyes while preparing them.

Getting the soy curls ready

Press well: After simmering, squeeze out as much water as you can so the curls are not soggy when they go into the pan.

Brown gently: A hot pan and a little patience help the curls develop colour before they are added to the stew. The recipe does not specify oil, so use the pan as directed or add a little if needed to prevent sticking.

Building the red sauce

Save the liquid: The reserved 355 ml of chilli water goes into the blender with the softened chillies and seasonings. It carries chilli flavour into the sauce and helps it blend.

Blend smooth: Process the mixture until there are no large pieces of chilli left, then cook it for 5 minutes, stirring often. Keep it moving so the thick sauce does not catch on the bottom of the pot.

When the stew is ready

Hominy and vegetables: The first 30-minute simmer gives the potato time to cook and lets the hominy take on the red-chile broth. Check that the potato is tender before moving on.

Soy curls: Add them for the final 15–20 minutes so they absorb some of the stew’s flavour without being simmered from the start. The finished broth should be well blended and the ingredients tender.

Serving and garnishes

Fresh toppings: Shredded cabbage, sliced radish, coriander and lime are optional, but add crunch and a bright contrast to the deep, savoury broth.

On the side: Serve the posole in bowls on its own or with warm tortillas. Add lime at the table so each person can adjust the sharpness to taste.

Recipe notes & tips

• Reserve the chilli water before transferring the softened chillies to the blender.
• Press the soy curls firmly after straining to remove excess water.
• Stir the red-chile sauce often during its 5-minute cook.
• Rinse and drain the canned hominy before adding it to the pot.
• Check that the potato is tender during the first simmer.
• Offer the fresh garnishes separately so everyone can choose their own.

Variations

• Use guajillos: Choose guajillo chillies for a fruity, earthy sauce.
• Add extra greens: Stir in shredded cabbage near the end for a softer topping.
• Try a different garnish: Serve with sliced radish, coriander or a squeeze of lime.
• Adjust the texture: Blend the chilli sauce thoroughly for a smoother broth.
• Serve with tortillas: Add warm tortillas alongside the bowls for a more filling meal.

Common mistakes to avoid

• Wet soy curls: Press and dry them well so they can begin to brown in the pan.
• Discarding the chilli water: Reserve 355 ml for blending the sauce.
• Leaving seeds in: Remove seeds and membranes as directed for a smoother sauce.
• Scorching the sauce: Stir frequently during its 5-minute cook.
• Adding soy curls too early: Wait until after the 30-minute simmer, then cook them for a further 15–20 minutes.
• Skipping the garnish: Add cabbage, radish, coriander or lime if you want a fresh contrast to the stew.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3–4 days. Reheat gently in a saucepan until steaming hot, adding a splash of water or stock if the stew has thickened; freeze for up to 3 months if desired.

Frequently asked questions