Mole Posole

"This recipe first appeared in Vegetarian Times magazine. A hearty, rich and filling combination of beans and hominy in a mole laced broth, it looks like a certain crowd pleaser. Have not tried it yet but plan to do soon very soon. Submitted for 'Zaar World Tour."
photo by katie in the UP photo by katie in the UP
photo by katie in the UP
Ready In:




  • In a large stock pot, add oil onion, pepper and chili over over medium-high heat. Cook until onions is soft, about 4 to 5 minutes.
  • Add remaining ingredients. Bring to a boil. Reduce heat and simmer for 10 minutes, covered.
  • (Optional) Garnish with tortilla strips or chopped cilantro.

Questions & Replies

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  1. Meredith C-ville
    This made a very rich and interesting dish. I added garlic and used additional onion. I did not add the water but instead added a bit more tomato, and thus kept it thick enough to serve rolled up into tortillas. I did not find this remotely bland, but that may be a matter of the mole sauce used; the one I happened to buy was full of flavor. This was my first experience with mole, and I am glad I have the rest of the sauce for future use. Thanks.
  2. Karen1808
    Different, and very good. I added the lime juice as one other poster suggested, and also some Morningstar Farms Meal Starters Chikn' Strips. Also added the cilantro, corn tortilla strips and a bit of sour cream. I'd never used Mole before, so wasn't sure what to expect, but it was wonderful. Will definitely make again.
  3. Sadieveggirl
    This was fairly bland until we thought of adding lime juice to our own bowls. That made a huge difference. All in all I may make it again, when I feel like a subtle hearty stew.
  4. Jo Anne
    Very good and simple to make. Added some chicken to make DH happy.
  5. Rob R.
    Very good. Very simple to make. I got my kids to eat it by telling them it was chocolate dinner. Just make sure you don't make it too spicy for them.


<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p> <li>ladypit's <a href=> WW Core Recipes I Have Tried </a> </li> <p>&nbsp;</p> <li>shirl(j)831's <a href=> Can this really be lowfat??? </a> </li> <p>&nbsp;</p> <li>julesong's <a href=> Cooking Light Recipes </a> </li> <p>&nbsp;</p> <li>mariposa13's <a href=> WW &amp; Lowfat Recipes </a> </li> <p><br /><img src= alt=Dirty /> <br /><a href=;current=kitchen-special-hot2-1.jpg target=_blank><img src= border=0 alt=Photobucket /></a> <br /><img src= alt=Image /><img src= alt=FFF#2 width=50% /> <br /><img src= alt=Image /><img src= alt=Image /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Adopted /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Photobucket /><img src= border=0 alt=PAC /><img src= border=0 alt=Photo /> <br /><img src= alt=/ /><img src= alt=/ /> <br /><img src= alt=/ /><img src= alt=ZWT3 /><img src= alt=width=50% /> <br /><img src= alt=/ /></p>
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