Homemade Vegan Pozole: A Traditional Mexican Soup with a Plant-Based Twist

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 jalapeno, seeded and chopped
  • 1 red bell pepper, chopped
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (25 oz.) hominy, drained and rinsed
  • 4 cups vegetable broth
  • 2 cans (15 oz. each) pinto beans, drained and rinsed
  • 1 can (14.5 oz.) diced tomatoes with green chilies
  • 2 cups chopped green chiles
  • 1/4 cup fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving
  • Avocado slices, for serving
  • Tortilla chips, for serving

Steps and instructions

  1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, jalapeno, and red bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
  2. Add the oregano, cumin, smoked paprika, salt, and black pepper to the pot. Stir to combine and cook for another minute.
  3. Add the drained hominy, vegetable broth, pinto beans, diced tomatoes with green chilies, and chopped green chilies to the pot. Stir to combine.
  4. Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes.
  5. After 20 minutes, add the fresh lime juice and chopped cilantro to the pot. Stir to combine.
  6. Allow the pozole to simmer for an additional 10 minutes, allowing the flavors to meld together.
  7. Before serving, taste and adjust any seasoning as necessary.
  8. To serve, ladle the pozole into bowls. Top each bowl with a squeeze of fresh lime juice, a few avocado slices, and a handful of tortilla chips.

Tools for making

Recipe variations

  • Use different types of beans, such as black beans or kidney beans, instead of pinto beans.
  • Add additional vegetables like diced zucchini or corn kernels for extra flavor and texture.
  • For a spicier kick, add some chipotle peppers in adobo sauce or extra jalapenos.
  • Include different toppings like vegan sour cream, chopped green onions, or sliced radishes.
  • Experiment with different herbs and spices, such as adding dried chili powder or using fresh cilantro.
  • For a heartier version, add vegan meat substitutes like seitan or tempeh.
  • Make it gluten-free by using gluten-free vegetable broth and ensuring all ingredients are gluten-free.
  • Try using different types of hominy, such as white or blue, to add visual interest.
  • Make a pozole verde by using green tomatillos and cilantro in the broth.
  • Add a squeeze of fresh orange juice for a citrusy twist.

Recipe overview

This Vegan Pozole is a flavorful and hearty soup that's perfect for a comforting meal. This recipe is a plant-based take on the traditional Mexican stew, substituting meat with wholesome ingredients like pinto beans and hominy. Spiced with oregano, cumin, and smoked paprika, and simmered in a broth infused with green chilies and tomatoes, this pozole delivers a delightful blend of tastes. Lime juice and cilantro add a fresh kick, while avocado slices and tortilla chips offer a satisfying crunch. This recipe is straightforward to follow, requiring simple steps from sautéing to simmering. In less than an hour, you'll have a delicious, crowd-pleasing dish that's not only tasty but also vegan-friendly.

Common questions

  1. Can I substitute the vegetable broth with another type of broth? Yes, you can substitute the vegetable broth with an equivalent amount of any other type of broth, such as mushroom broth or chicken-style vegetable broth, if you prefer.
  2. Can I use dried hominy instead of canned? Yes, you can use dried hominy instead of canned. However, you will need to soak the dried hominy overnight and then cook it separately before adding it to the recipe. Follow the package instructions for cooking the dried hominy.
  3. Can I make this recipe ahead of time? Yes, you can make this vegan pozole ahead of time. Simply prepare the recipe as directed, allow it to cool, and then store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.
  4. Can I freeze the leftovers? Yes, you can freeze the leftovers. Allow the pozole to cool completely, then transfer it to freezer-safe containers or bags. Label with the date and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
  5. Can I adjust the spiciness level? Absolutely! If you prefer a milder pozole, you can reduce or omit the jalapeno and adjust the amount of chopped green chilies according to your taste preferences. You can also add more spices or seasonings if desired.
  6. Can I add more vegetables to this recipe? Certainly! This recipe serves as a base, but you can customize it by adding additional vegetables such as carrots, zucchini, or spinach. Simply chop them into small pieces and add them along with the other vegetables in the recipe.

Serving dishes and utensils

  • Large pot - A large pot is essential for cooking the pozole and allowing it to simmer.
  • Wooden spoon - A wooden spoon is handy for stirring the ingredients in the pot.
  • Ladle - A ladle is useful for serving the pozole into bowls.
  • Bowls - You will need bowls to serve the pozole.
  • Citrus juicer - A citrus juicer can be helpful for extracting juice from the lime.
  • Knife - A knife is needed for chopping the onion, garlic, jalapeno, and red bell pepper.
  • Cutting board - A cutting board is necessary for safely chopping the vegetables.
  • Serving spoons - Serving spoons can be used for garnishing the pozole with lime juice and topping it with avocado slices.
  • Tortilla chips - Tortilla chips are a popular accompaniment to pozole and are great for adding a crunchy texture.

Origin stories

Pozole, a delicious stew brimming with hominy and succulent meat, finds its roots deep in the heart of Mexico's culinary history. This dish, which translates to 'foamy' in Nahuatl, was a ceremonial dish for the Aztecs and other Mesoamerican cultures. The traditional Pozole is a stew made from hominy, meat, and garnished with shredded lettuce, chili peppers, radish, onion, lime, and oregano. It carries with it the boldness of a culture unafraid of flavors, a testament to the vibrancy of Mexico's culinary palette. This vegan version brings those same warming spices and hearty hominy to the table, with beans and vegetables taking the stage in place of the customary meat. It's a nod to the past with a twist for the modern kitchen, celebrating the diversity of diets and still keeping the soul of Mexican cuisine alive.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.