Pinto Posole
This hearty vegan posole is made with pinto beans instead of pork! This easy Mexican posole recipe is healthy, spicy and delicious. Leftovers taste even better the next day.
Updated by Kathryne Taylor on July 9, 2024
It’s still cold outside! Let’s cozy up with some soup and trust that warm spring weather is on its way. If you enjoy bean-based chili recipes and tortilla soup, you are going to love this pinto posole.
I traded pinto beans for the pork you’ll find in traditional posole recipes, so this stew is vegan. It’s also hearty, spicy and delicious.
You’ll just need one pot for this stew, and I opted to use canned beans to cut the cooking time down to about 30 minutes. Leftovers taste even better the next day, and this dairy-free recipe freezes great for later, too.
What is posole?
Posole, pronounced poh-sOH-lay, is a Mexican stew that typically features shredded pork, dried chilis, hominy and cumin. In Mexico and New Mexico, it’s often served on celebratory occasions like Christmas or New Years, but it’s great on any chilly day.
My variation with pinto beans instead of pork is not quite authentic, but it’s full of redeeming fiber and protein. It straddles the line between a soup and a stew, so I’m using those words interchangeably here.
What is hominy?
Hominy is a variety of dried corn (maize) kernels that have been treated with an alkali, such as lye, to improve digestibility. You buy it dried or in cans, in a well-stocked grocery store (check the international aisle or look near the canned corn) or Mexican grocery store. I used canned corn for this recipe but you could substitute freshly cooked hominy, too.
What are guajillo chilis?
I’ll never forget the first time I tried guajillo chili-based enchilada sauce. Life changing! Guajillos offer a deep, intriguing mild-to-medium spice factor, unlike fiery-hot cayenne. You’ll find dried chilis in a well-stocked grocery store (again, check the international aisle) or Mexican grocery store.
Use two chilis for mild soup, or four for spicy soup (I like my posole spicy). Since the seeds contain the most heat, you’ll remove those before briefly toasting the chilis against the pan. If you want extra-spicy soup, you could even reserve those seeds to add after the soup is cooked, to taste.
I simply cooked the soup with the chilis and then discarded the chilis at the end. I just read a Bon Appetit recipe that suggested puréeing the simmered chilis with some broth and pouring the mixture back into the soup. You could try that if you want extra-rich chili flavor and don’t mind busting out the blender, but add the purée to taste instead of pouring it all in at once.
Watch How to Make Pinto Posole
Pinto Posole
This hearty vegan posole is made with pinto beans instead of pork! This easy Mexican posole recipe is healthy, spicy and delicious. Leftovers taste even better the next day. Recipe yields 4 bowls.
Ingredients
- 2 to 4 guajillo chili peppers*
- 2 tablespoons extra-virgin olive oil
- 1 large white onion, finely chopped
- 4 cloves garlic, pressed or minced
- 1 tablespoon ground cumin
- ½ cup (4 ounces) tomato paste
- 1 bay leaf
- 3 cans (15 ounces each) pinto beans, rinsed and drained
- 1 can (15 ounces) hominy, rinsed and drained
- 32 ounces (4 cups) vegetable broth
- 2 cups water
- ½ teaspoon fine sea salt, to taste
- ¼ cup chopped cilantro, divided
- 1 lime, halved
- Recommended garnishes: sliced avocado, shredded green cabbage, chopped radish, onion and/or jalapeño
Instructions
- Cut off the stem ends of the chilis and shake/flick the chilis to remove as many seeds as possible (it’s ok if some remain). Rinse them and pat them dry.
- Heat an empty Dutch oven or soup pot over medium heat until a few drops of water evaporate quickly from the pan. Toast the chilis in the dry pan, pressing them flat with a spatula for a few seconds until fragrant, then flip them over and press them again for a few seconds. Remove the toasted chilis and set them aside for now.
- In the same pot (still over medium heat), warm the olive oil until shimmering. Add the onion and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 minutes.
Add the garlic and cumin and cook until fragrant while stirring, about 1 minute. Add the tomato paste and cook, while stirring, for 1 minute. - Add the toasted chili peppers, bay leaf, hominy, beans, vegetable broth and water to the pot. Stir in ½ teaspoon salt and raise the heat to medium-high. Bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer, stirring occasionally, and cook for 25 minutes.
- Remove the chili peppers and bay leaf from the soup and discard them. Stir the cilantro and juice of ½ lime into the soup. Taste, and add more salt (I usually add at least ¼ teaspoon more) and/or lime juice if necessary. For extra richness, add a little splash of olive oil and stir it in.
- Cut the remaining lime into small wedges. Divide the soup into bowls and garnish with lime wedges and other garnishes of your choice.
Notes
*Pepper note: Use 2 peppers for mild soup and 4 for spicy soup (I like my soup spicy). If you want extra-spicy soup, you could even reserve the pepper seeds to add after the soup is cooked, to taste. If you can’t find guajillo chili peppers, dried ancho chili peppers are a good alternative. Or, use 1 tablespoon mild chili powder instead—start the recipe with step 3 and add the chili powder with the garlic and cumin.
Change it up: For more color and textural variation, substitute one can of black beans for one can of pinto beans. For extra pepper flavor and color, sauté a chopped red bell pepper and/or jalapeño with the onion.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
It’s definitely still cold outside! We’ve been lucky with some Spring temperatures in the afternoons, but the evenings are still chilly and this looks like the perfect dinner for that!
It is and I’m not a fan! But this soup it perfect, I agree Alice.
This looks delicious! To clarify, you’re using dried guajillos not fresh, correct?
Correct!
I make vegan posole every Christmas and love it! The addition of pintos is a good idea; I’ll have to try it.
As a point of clarification, hominy is not made using lime juice, which is actually acidic, not alkaline. Instead it’s made with the mineral lime or lye.
Thanks!
This sounds great! I wonder what it would taste like if I substitute jack fruit for the pork? I plan to try it both ways.
Interesting! Let me know how it works with the jack fruit, Linda!
Hi Kate, this recipe looks delicious! Is there a substitute for the chili peppers? There’s an asterisk next to them in the recipe, so I was hoping there was someone else I could use, but I don’t see a substitute listed.
Thanks for all your creative, vegetarian recipes – I cook something different from your website / cookbook every week for meal prep!
Hi Aly, I’m sorry, that was confusing! I have added more notes on the peppers, including alternative ingredients. Thank you for your kind words, I really appreciate them! :)
Hi Kate, I’m confused. I don’t know what this is: 2 to 4 guajillo chili peppers* – and I don’t seed another asterisk? Is there a substitute? Thank you! I can’t wait to make this!
Hi Suzy, I’m sorry, I’ve fixed that note now!
Another HIT! First time making Posole, and it was delicious!!! My husband and toddlers loved it so much. amazing
Hooray! I love that your toddlers love it. Thank you, Judy for sharing.
This may be my new favorite Posole recipe! Easy to make and very tasty for a dish without meat. I used my instapot as the one pot and followed the recipe to the letter until time to simmer and instead used the manual until pressurization then turned if off and let it depressurize then ate.
Thanks for sharing this most creative and yummy dish.
I’m glad you like it so much, Dale! I appreciate the review.
I used this Instant Pot technique but cooked at pressure for 5 minutes and never added the 2 cups of water since less water evaporates during pressure cooking. I also pureed the peppers with some broth and added the entire thing back to the pot without thinking it was too spicy (but I do love spice). Obviously, keep testing as you add more of the pepper mixture. Delicious!
Did the same. Fantastic!!
Ingredients list two cups water but instructions don’t say when to use it.
Definitely puree the chilis after they’re cooked and return them to the soup. It’s more authentic this way. I’m a new vegan and have loved your recipes. This one is at the top of my list.
I’m sorry, EB! I’ve fixed the recipe.
What a great idea swapping pinto beans for the pork. Can’t wait to try it. Sounds delish!
Let me know what you think, Kerry!
I have a question – in your ingredient list you call for 2 cups of water but I do not see where you use it in the directions. Can you clarify?
Thanks!!
I’m sorry about that, Kristin! The water is added with the broth. I’ve corrected the recipe.
The recipe lists 2 cups of water, but I don’t see it in the directions and looks like mine would be too watery if I added it. Did I miss a step?
In step 4. Add the water, along with the broth. Hope this helps.
Hi Kate,
I am eager to put more vegetarian cooking in my repertoire and your recipes are so delicious! Thank you! Just one question – recipe for pinto bean posole lists 2 cups of water as ingredients. Is this in place of the vegetable broth?
I’m excited for you to try more recipes too! You add the water and the vegetable broth to the pot. I hope this helps!
I’m making this now, and though you mention 2 cups of water, you don’t say in the instructions what happens to the water. I’m going to add it to the cooking soup, and I hope it doesn’t make everything too watery. Please fix this if you have indeed omitted the a step. Thanks.
You will add water and vegetable broth to the pot – see step 4. I hope this helps!
Nothing is better than a cozy stew like this on a cold night!
Yes!
This is amazing. Right before serving, we mixed in a few chunks of avocado and some sliced radishes. It’s so good.
Nice additions, Pam!
Just starting to get cold here in Oz! This will be perfect.
Let me know what you think!
Made this tonight–ended up blending two of the cooked chilis w/some broth and adding it back into the soup. Just fabulous, everyone loved it vegans and non-vegans alike. Thank you, Kate!
You’re welcome, Sheila!
Hi Kate
I also make with little variation like by adding readymade paprika and black pepper for spice.
Made this last night exactly per the recipe except substituted 3 New Mexico chil peppers for guajillos, which my store did not have, and added an orange sweet pepper with the onion as you suggested. Added the water along with the broth. It was so very easy and quick for such a flavorful, delicious dinner! The complement of crunchy cabbage and radishes along with avocado, cilantro and lime juice toppers made for terrific texture. We cook with your recipes several times a week and this one goes to “favorites” on our recipe index!
Great! I love that, Cathy. Thank you for your comment and review. A great way to work with what you have, for sure.
I made this last night, accidentally leaving out the two cups water as it didn’t show up in the recipe instructions. It turned out great imo. I imagine it would just be a bit thinner with the water, but it wasn’t overly thick to me so I think either way provably works deliciously!
Sorry about that! You add the water into step 4 with the broth. It’s there now :) But, I’m glad it was great for you still!
So I made the recipe, while it taste good it came out more like a stew. I had to use dried chilies because I could not find fresh but I did reconstitute them and follow the recipe. Also I did not see in the recipe where you added the 2 cups of water that’s on the recipe list but I did add it when I added the vegetable broth and the other ingredients. Also I did make my own beans instead of using canned beans so I don’t know if that lead to why it is more creamy then like a soup. Any suggestions would be helpful. The taste is good but unfortunately not like a posole to me. Maybe you have some tweaks for me that would be great I like to make it again
I’m sorry you were disappointed Anne! But, I appreciate you trying the recipe. I have update the recipe to be more clear for where the water needs to be added (see step 4). If you cooked your beans separately, it shouldn’t be too different.
I wasn’t disappointed it just did not turn out like a soup on the first try, more like a stew, but I tried it again adding 4 cups of water instead of 2 and used beans from the can and it turned out great! There is a flavor I feel I am missing but the soup is very flavorful and wonderful. I put in the cabbage, radishes and onion and it was awesome. I just thought I did something wrong following the recipe and wanted your advice since you were the originator :) Thanks for the update! Love your website and recipes
Thanks for following up, Anne! This recipe is kind of hard to categorize, which is why I called it a “soupy stew,” for lack of better descriptor. :) Check my recipe notes for some ideas on how to change this one up!
Made this last night and all 4 members of the family LOVED it! A 10/10.
Win! Thank you, Kathi for sharing.
We made this on Saturday night since it’s still freezing in MD, and it was the perfect warm-up. Subtly spicy, filling, and so yummy with all the extras on top!
That’s great! I’m glad it was just what you needed to warm-up. But, come on Spring!
Shortly after making this delicious dish that the whole family enjoyed, I was asking my six year old son about his favorite food. He quickly replied, “That dish you made!” (Pinto Posole).
Thank you for this and all of your wonderful recipes!
Hooray!! That’s awesome. Thanks, Mariah for sharing.
Delicious!! I couldn’t find guajillo chiles so I a combo of chipotles in adobo sauce and ancho chili powder and smoked paprika and some 85% chocolate. Also cut back a little on the liquid and served over cornbread. Loved it!
Perfect! Thank you, Joanne for the review.
Made this last night. Lovely!! Found the chilis in a Mexican grocery store, which was a delightful experience in itself. :) I swapped one of the cans of pintos for black beans, and sprinkled in some lentils. Make it. It’s wonderful!
Fantastic! Thank you, Jesi.
I couldn’t find dried guajillo peppers so substituted anaheim- turned out great for someone like me who doesn’t like spicy food. Anaheims are not spicy at all. However I did wish it had more chili flavor, so I pureed both my chilis with broth and added back in- perfection, and still not spicy! Thanks for another amazing recipe!
Way to substitute, Susan! Thanks for sharing.
I made this last night here in chilly London and it was great! I did not have hominy, so instead I stirred in 1/3 cup of Polenta into the soup during the last eight minutes of the simmering stage. It added a nice texture. I also added a big scoop of avocado hummous to the top of it. I used three dried guajillos and the spiciness was just right for me. If I make again, I will use less tomato paste.
Thank you, Steph for sharing. I appreciate the review!
Thank you for this recipe, the pesole is delicious. I used vegetable stock instead of broth & let it simmer for an hour. So good! Will definitely make it again!
You’re welcome, Barbara! Thank you for your review. I bet the extra time really made the flavors come through.
This was fabulous. Could not find peppers so I substituted 1 Tbsp of chili powder, as you recommended. Can’t wait to have the leftovers for lunch!
Great! Thank you, Holly.
The flavors were delicious in this! It wasn’t as spicy as I would have liked so I added some red chili pepper flakes to add some zing. And I added a bunch of kale for color + substance.
That work! Thank you, Kay for the review.
Greetings from India! I’m trying out the recipes from your 29 best vegetarian recipes list, and they have turned out great so far. :)
It seems difficult to get hominy here. Can I skip the hominy from this posole recipe? If not, are there any substitutions for it?
Hi! You can use corn instead, if you like.
I have wanted to make posole “forever,” and was really happy to find your pinto bean-based recipe. Made it with two guajillo chiles, which provided just the right amount of heat for us. It was delicious! I served it with warmed corn tortillas and a green salad with avocado-cilantro dressing. Gave some to my neighbor, too, ‘cause it’s definitely good enough to share :-). Thank you!
Great! I’m glad it was just what you were looking for and that you felt is was great to share. Love hearing from you!
Kate does it again! Seriously, I’ve never made a bad recipe from this blog or from her cookbook! This soup is especially delicious. Even though the weather is warming up in Northern California, I still can’t wait to go home and eat the leftovers of this soup. I made it exactly how the recipe was written, and used 2 guajillo peppers. Next time I might crank it up to 4 to increase the spice. I topped the soup with a bunch of avocado and it was fantastic!
Ha, you’re sweet! I’m glad you like it so much. Thanks for stopping to say so and for your review!
So good – made for lunch tomorrow. Can’t wait! I too have fallen in love with pinto beans!
Thank you! I know, pinto beans are so great. I can’t get enough!
Are you using dried guajillo peppers, or are you finding fresh ones? I do see in your comments someone reconstituted dried ones.
This recipe uses dried.
I make posole with pork quite often because it is one of my favorite dishes ! I saw your recipe and knew right away I wanted to try it and it did not disappoint – it is very good – I will make it often since it is healthier than the pork posole!
5 Star Recipe
I’m glad you tried it, Janet! Thanks so much for the review.
I made this last night for a friend who grew up in New Mexico, land of authentic posole, and has high standards for such things. We all really enjoyed it. I blended the chilies and added them back in, added more hominy, and a pinch of cayenne and it was delicious. Next time, I think I might add a few more chilies but otherwise, this recipe is very good as written and is going into our regular rotation.
Hooray! So happy to hear that, Sarah. Thanks so much for sharing!
Wonderful recipe! Because of issues with tomatoes, I substituted an equal amount of canned mango-peach salsa. Don’t know if it tastes like “real” posole, but I love it.
Thanks for your review, El!
It looks too delicious.You Really nice work on it.Sweet potato chunks, hominy and pinto beans are simmered in smoky, spicy broth to make this warming vegan posole.
Thank you!
I made this last night for dinner and it was delicious! I didn’t have any guajillo chili peppers so I used Kate’s substitute for chili powder. Also, I misjudged my pantry and had to substitute a can of kidney beans for one can of pinto. Both alteration came out great. My husband was a big fan too and said I should make it again.
I’m glad you enjoyed the chili powder version! Thank you for you review and comment, Allison. I appreciate it!
This recipe was just what I needed today in Colorado….it turned cold overnight! I followed it exactly, just switched a few peppers for some local options and it was still super delicious! I added all the toppings, radish, cilantro, avocado, green onion, and a little poblano pepper. I’ve already boxed some up for some friends to try too. Delicious!!
Great to hear this was just what you needed! Thanks for sharing, Mande.
I bought Pinto beans from NutriSmart, not canned. Can I use these?
Hi Lisa! Sure. You will just want to make sure to cook them prior adding to the soup. Then you can follow the same steps. It will of course add additional time.
I made this last night, and it was quick and delicious! A perfect weeknight meal.
Wonderful, Jenna!
Hello! I made this recipe and it turned out very delicious! If you want you can check out my website and tell me who you think! Have a great day, Klara
Thanks!
Made with chili powder since I couldn’t find the peppers. Easy and delicious!
Thank you, Jenny!
Made this for dinner last night using one tablespoon of chili powder instead of the peppers and it turned out great! I will definitely be making this on a regular basis now that the weather has turned cold. I have a Cookie and Kate binder that I put all my favorite recipes in and I have yet to be disappointed; also have your cookbook. Keep up the good work!!
That’s great! I appreciate you saying so, Eleonore. I do a lot of testing to make sure they are up to expectations!
I’m not much of a commenter, but I had such a bad cold/flu last week I ended up home for the day. This is what I made as my “feel better” soup and it was just perfect.
I’m thankful you shared what you thought and that you are feeling better! I appreciate it Maria. Take care!
While not the same as what I grew up with, this recipe was delicious! My hubby has recently gone veg and our old recipe (with chicken, not pork) went out the window.
My try turned out really thick (almost like chili) but the flavors were really robust; nicely layered and delicious. I actually used fresh-made beans (dry beans, water, and veggie bullion) a’la the good old Instant Pot (no soaking, 1 hour to make!), and added the blended the chilis at the end. SO GOOD!
The only spice edit I made was to add a generous amount of oregano (2-3 TVs., dried). The posole I grew up with featured it heavily and works well with the flavor of the bay leaves. Next time I’ll add some cubed chayote squash, too!
I’m glad it was still good even though different than what you grew up with, Elliot!
Thank you for this wonderful recipe! Even though I couldn’t find the peppers making it with just the chili powder worked really well! Definitely making this again!
Great, Nina! I’m excited you liked it!