Recipes
Chipotle Mushroom Posole
Serves 4
| Prep Time: 20 mins
| Cook Time: 30 mins
| Total Time: 50 mins
You may need: Chipotle Spice
Discover The Recipe
Posole is a bright and flavorful Mexican soup that typically features chicken and hominy, which are big kernels of puffy chewy corn! Instead of chicken, this vegetarian version features mushrooms, for an earthy, umami taste. We absolutely love hominy and this Chipotle Mushroom Posole is a fabulous recipe to give this unique ingredient a try.
Hominy is made from whole corn kernels that have been soaked in lye or lime to help remove the tough outer husks. The hominy is then washed to remove the soaking solution, the hull and the germ. It’s available either dried or canned for a ready to eat version, which we’re using here!
The other star of this dish is our Chipotle spice blend, which we developed to showcase a balance of traditional Mexican chilis with typical aromatic, umami, and herb notes. Chipotle peppers are jalapeño peppers that have been dried and smoked, lending a much more complex flavor than the spicy heat you get from plain jalapeños. The result is a wonderfully smoky and spicy pepper that give a real kick to your food and a wonderful depth of flavor. Adjust the heat to your taste, so if you like it spicy, feel free to add more our Chipotle Blend!
Ingredients
3 whole ancho chiles, dried
1 Tbsp olive oil
1 large red onion, diced
8 cloves garlic, minced
2 lbs oyster mushrooms, cleaned and chopped into bite sized pieces
1-2 tsp Piquant Post Chipotle Blend (more for spicier heat)
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin powder
1 tsp dried oregano
5 cups vegetable stock
1 cup frozen corn
1 (15 oz) can hominy, drained
Juice of 1 lime
Salt and pepper to taste (optional)
Garnish: purple cabbage (shredded), avocado, red onion (sliced), radish (sliced), cherry tomato (halved), cilantro, lime, tortilla chips
Notes
If you like spicy food, add more Chipotle Blend to taste! Traditional Posole can be quite spicy, but even if you don't like spicy food, we got you covered! The broth in our Chipotle Mushroom Posole is made with mild ancho chiles so you can easily adjust this delicious dish to your own particular taste with our Chipotle Spice Blend.
The toppings are what really make this dish! We have chosen to use cabbage, avocado, red onion, radish, tomato, cilantro and lime! You can play with the toppings but the idea is that its fresh, bright and adds just a little texture!
Tortillas or tortilla chips are wonderful with this soup! Crumble the chips and sprinkle them over the top or serve them on the side. If you’re serving this with soft corn tortillas, we suggest warming them up and dipping them into the posole!
Instructions
Soak the dried ancho chiles in boiling water for 15 minutes. Remove the soaked chiles from the water and clean out the seeds and remove the stem. Place the cleaned chiles in a blender and add just a little bit of the soak water and purée until smooth. Add water as needed to create a paste.
In a stock pot, heat the oil and add the minced onion and garlic to the pot. Sauté 2-3 minutes or until the onions are lightly browned. Add the mushrooms and sauté about 5 minutes until the mushrooms are tender and lightly browned. Add the Piquant Post Chipotle Blend, onion powder, garlic powder, cumin powder, dried oregano and 6 tablespoons of the chile paste from step one. Stir until everything is well combined.
Add the vegetable stock and bring to a simmer. Cook for about 15 minutes to allow the flavors to blend well. Add the frozen corn and hominy in the last 2-3 minutes of cooking time. Season with lime juice, sea salt and black pepper to taste.
To serve the posole, garnish with thinly sliced purple cabbage, chopped avocado, sliced onion, sliced radish, cherry tomato, cilantro and lime wedges. You can also serve with tortilla chips for a little extra crunch!
Alternatives & Substitutions
Hominy is a type of large puffy corn, that comes ready to eat in cans, or dried. It’s usually found in the International section at your local grocery store, so it should be pretty easy to find. However if you have difficulty finding it, go ahead and use extra frozen corn.
We used king oyster mushrooms in place of the traditional chicken found in posole. We like oyster mushrooms because they are nice and meaty, but you can use any mushrooms you can find. Try sliced portobello, shiitake, beech, or wood ear mushrooms in this dish.
Our Chipotle Blend spice is infinitely versatile. Try some of our other recipes like this savory Chipotle Pork & Butternut Squash Chili (easy to make vegetarian), Chipotle Fish Tacos with Lime Crema, or our succulent Slow Cooker Beef Barbacoa recipes.
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Chipotle Mushroom Posole
Serves
4
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Piquant Post spice you'll need: Chipotle Spice
Ingredients
3 whole ancho chiles, dried
1 Tbsp olive oil
1 large red onion, diced
8 cloves garlic, minced
2 lbs oyster mushrooms, cleaned and chopped into bite sized pieces
1-2 tsp Piquant Post Chipotle Blend (more for spicier heat)
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin powder
1 tsp dried oregano
5 cups vegetable stock
1 cup frozen corn
1 (15 oz) can hominy, drained
Juice of 1 lime
Salt and pepper to taste (optional)
Garnish: purple cabbage (shredded), avocado, red onion (sliced), radish (sliced), cherry tomato (halved), cilantro, lime, tortilla chips
Instructions
Soak the dried ancho chiles in boiling water for 15 minutes. Remove the soaked chiles from the water and clean out the seeds and remove the stem. Place the cleaned chiles in a blender and add just a little bit of the soak water and purée until smooth. Add water as needed to create a paste.
In a stock pot, heat the oil and add the minced onion and garlic to the pot. Sauté 2-3 minutes or until the onions are lightly browned. Add the mushrooms and sauté about 5 minutes until the mushrooms are tender and lightly browned. Add the Piquant Post Chipotle Blend, onion powder, garlic powder, cumin powder, dried oregano and 6 tablespoons of the chile paste from step one. Stir until everything is well combined.
Add the vegetable stock and bring to a simmer. Cook for about 15 minutes to allow the flavors to blend well. Add the frozen corn and hominy in the last 2-3 minutes of cooking time. Season with lime juice, sea salt and black pepper to taste.
To serve the posole, garnish with thinly sliced purple cabbage, chopped avocado, sliced onion, sliced radish, cherry tomato, cilantro and lime wedges. You can also serve with tortilla chips for a little extra crunch!
Notes
If you like spicy food, add more Chipotle Blend to taste! Traditional Posole can be quite spicy, but even if you don't like spicy food, we got you covered! The broth in our Chipotle Mushroom Posole is made with mild ancho chiles so you can easily adjust this delicious dish to your own particular taste with our Chipotle Spice Blend.
The toppings are what really make this dish! We have chosen to use cabbage, avocado, red onion, radish, tomato, cilantro and lime! You can play with the toppings but the idea is that its fresh, bright and adds just a little texture!
Tortillas or tortilla chips are wonderful with this soup! Crumble the chips and sprinkle them over the top or serve them on the side. If you’re serving this with soft corn tortillas, we suggest warming them up and dipping them into the posole!
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