Vegetarian Breakfast Posole
If you’ve ever made soup from scratch — any soup — you’re aware of how it always tastes better the next day. And waiting for lunch or dinner to roll around to partake is, well, just too hard. Which is why I often have homemade soup for breakfast. Outside of gazpacho, there are very few soups on top of which you can’t just toss a fried egg and enjoy.
Ingredients
Ingredients
For the posole:
- 3 cups prepared white hominy, drained if canned
- 12 cups vegetable stock
- 3 cups Hatch green chiles, chopped
- 4 tablespoons chili powder
- 4 dried New Mexico chiles, stems removed
- 3 chipotle chile peppers in adobo sauce, chopped
- 1 medium red onion, chopped
- 4 cloves garlic, minced
- 2 medium ripe tomatoes
- 1 tablespoon miso paste
- 1 teaspoon Mexican oregano
- Salt
To serve:
- Butter
- 1 large egg per serving
- 1/4 medium avocado per serving
- 1 tablespoon chopped cilantro per serving
Instructions
Make the vegetarian posole:
- Combine the hominy, vegetable stock, chiles, chili powder, red onion, garlic, miso, oregano, and tomatoes in a large stockpot and bring it to a boil. Then reduce the heat and let the soup simmer for about an hour. Salt to taste. Once it's cool, store it in the fridge for the most amazing breakfast ever!
- Leftovers can be kept in the fridge for a week, or frozen for up to 3 months.
Make the breakfast soup:
- Warm 1 cup per person of the posole in a small saucepan. Meanwhile, warm enough butter in a medium frying pan and fry as many eggs as you need. Pour the soup into bowls, and top each one with a fried egg, slices of avocado, and chopped cilantro. Breakfast is served!