Earth Balance Spreads - Made Just Right

Vegan Posole photo courtesy of To Live And Eat In L.A.

Today is your lucky day! Why, you ask? It’s because we’re about to turn you on to your new favorite recipe, that’s why! Seriously folks, this one’s a keeper. We’ve personally made this dish many times and keep coming back to it, and we’re pretty sure you will too.

What we’re talking about is an incredible recipe for vegan posole by Terry Hope Romero, the Vegan Latina, from her equally awesome (and in our opinion, necessary!) cookbook, Viva Vegan! 200 Authentic and Fabulous Recipes for Latin Food Lovers. Posole is a pre-Columbian soup or stew from Mexico. It’s considered ritually significant since corn was a sacred plant for the Aztecs, and posole was traditionally made only for very special occasions. Well in this day and age, we happen to think that everyday can be a special occasion if it means we get to eat Terry’s yummy meatless version of posole!

Continue reading for the recipe and a chance to win Free Earth Balance®!

Serves 4, or 2 to 3 really hungry hombres
Time: About 30 minutes
Gluten Free, Soy Free

2 tablespoons olive oil
1 large yellow onion, peeled and diced
4 cloves garlic, minced
1 large poblano chile or green Cubanelle pepper
1 teaspoon ground cumin
1 1/2 teaspoons dried Mexican oregano
1 teaspoon red chile powder, such as ancho
1 (24-ounce) can diced tomatoes with juice, or 2 pounds very juicy fresh plum tomatoes, seeded and chopped
1 (15-ounce) can pinto or black beans, drained and rinsed, or 2 cups cooked
1 (15-ounce) can white cooked hominy, drained and rinsed, or 2 cups cooked
1 cup Mexican light-colored beer or vegetable broth
1/4 teaspoon salt, or to taste
1 tablespoon lime juice
Freshly ground pepper

Optional Garnishes: chopped fresh cilantro, thinly sliced radishes, chopped fresh tomato, ripe avocado, lime wedges.

In a large pot, combine the oil and garlic over medium heat. Cook until the garlic is fragrant, about 30 seconds, then add the onion and poblano chile. Stir and cook until the vegetables are softened and the onion is translucent, 8 to 10 minutes.

Add the cumin, oregano, and chile powder and fry for another minute.

Now add the diced tomatoes with juice, beans, hominy, beer, and salt. If using fresh tomatoes, you may want to add more beer, water, or vegetable broth if the tomatoes alone don’t provide enough liquid to create a stew. Stir, increase the heat, and bring the mixture to a gentle boil. Lower the heat to medium-low and simmer for 25 minutes, or until the vegetables are tender.

Turn off the heat, stir in the lime juice, and season with freshly ground pepper. Let the posole sit for about 10 minutes prior to serving, to cool slightly and allow the flavors to meld.

Serve up a piping hot bowl with some corn tortillas that have been heated over an open flame and spread with Earth Balance® Buttery Spread for a filling and perfectly satisfying meal.

What's your favorite kind of soup? Let us know below in the comments for yout chance to win free Earth Balance® products!