Mexican Red Posole with Chickpeas
This vegetarian version of the Mexican classic maintains its heartiness thanks to chickpeas and potatoes and a ton of pretty garnishes like shredded cabbage, radishes, and avocado. Oh, and we couldn't forget local corn tortillas for dipping.
Servings
Produce
Garlic (Organic)
2 1 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Green cabbage
8 4 oz
Lime
1 0.5 Whole
Avocado
1 0.5 Whole
Red Potato
10 5 oz
Watermelon radish
3 1.5 oz
Red Onion (Organic)
1/2 0.25 Whole
Protein & more
Vegetable Broth Paste
3 1.5 teaspoon
Chickpea
2 1 Can
Corn tortillas
1 0.5 Package
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Chili powder
1 0.5 teaspoon
Ancho Chili Powder
1 0.5 teaspoon
Cumin powder
1 0.5 teaspoon
Mexican Oregano
1/2 0.25 teaspoon
Sweet paprika
1/2 0.25 teaspoon
Bay leaf
1 0.5 Whole
Prep ahead (optional)
a. ¼” dice yellow onion. b. Cut avocados into wedges or ½” pieces. c. Cut potatoes into ½” pieces. d. Slice lime into wedges. e. Thinly slice cabbage, radish, and red onion. f. Mince garlic.
Instructions
1
Cook posole:
a. Drain and rinse chickpeas. Set aside.
b. In large saucepan or dutch oven over medium-high heat, add 1 tbsp olive oil, yellow onion (¼” dice), garlic (mince), and ½ tsp salt; cook until onions are translucent, about 2 minutes.
c. Add red potatoes (½” pieces) and posole spice mix; stir to coat.
d. Add vegetable broth paste and 4 cups water (2 cups for 2-person portion); stir to combine. Add chickpeas. Reduce heat to medium, cover and cook at low boil until potatoes are fork tender, about 10-12 minutes, depending on size of potatoes.
2
Serve:
a. In medium sauté pan over high heat, add one corn tortilla. When tortilla puffs and toasts, flip. Toast other side until warmed through. Continue until desired tortillas are warmed.
b. Divide chickpea posole among bowls. Add squeeze of lime (cut in wedges) if desired.
c. Garnish with cabbage (thinly slice), red onion (thinly slice), radishes (thinly slice coins), and avocado (cut wedges or ½” pieces).
Chef's notes
If you would like to go with a more authentic version of this soup, trade the chickpeas for hominy. Meat eaters can add chicken or pork with delicious results.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA