This hearty vegan Mexican pozole rojo is all you could want this cold season! It’s full of traditional Mexican pozole flavors all while being 100% vegan!
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In my family, pozole is a must have traditional Mexican soup/stew that we had every holiday season. It’s made with hominy and meat, either beef or pork, traditionally.
After going vegan, I really felt like I was missing out on this delicious pozole every year! However, I never liked the meat in it anyway, even before I went vegan.
I decided I was going to try to veganize my own version of pozole and make it 100% vegan. I also wanted to bulk it up with other ingredients, otherwise it would be pretty boring with just the hominy!
This hearty vegan pozole recipe is veggie packed AND high in plant based protein! It’s cozy, filling, and packed with flavor. Pozole is the perfect recipe to make for warming up on a cold day or even for the holidays!
Ingredients
For this recipe, you will need:
- 54 oz pre-cooked hominy
- 7-8 ancho chiles
- 2 chiles de arbol
- 1 C. mixed frozen peas, corn, & carrots
- 2 medium zucchinis
- 1 15 oz can pinto beans
- 1 15 oz can kidney beans
- 32 oz vegetable broth
- 1/2 white onion
- 3 garlic cloves
- 1 tsp salt
- 1 tsp dried oregano
- 2-3 dried bay leaves
- 2 tbsp. olive oil
- 3-4 C. water
Steps to Make the Vegan Pozole Rojo
- Boil 3-4 C. of water
- As wait for the water to come to a boil, remove seeds from the ancho chiles and chiles de arbol and place them in a medium bowl
- Once water is boiling, pour over the chiles and allow them to soak for 10 min.
- While the chiles soak, roughly dice up the onion and garlic and place in a blender. Add the chiles once they are hydrated along with the water. Blend until you get a smooth, somewhat thick consistency. If it’s too thick, you can add more water or broth. Set aside.
- In a large pot, add the olive oil and set over medium heat. Add chopped zucchini and frozen veggies and allow them to cook for 8 min, stirring occasionally.
- Add the chile mixture, broth, hominy, beans, oregano, bay leaves and salt to the pot and mix well.
- Turn the heat to medium-low and simmer for 40-50 min.
- Taste to see if it needs more salt.
- Top with chopped iceberg lettuce, sliced radishes, lime, more oregano, or salsa! You can also have some tostadas on the side for a nice added crunch!
You can store the vegan pozole rojo in the fridge for up to 5 days in an air tight container. Leftovers taste amazing!
Looking for more cozy vegan recipes? Check out this hearty vegan minestrone soup!
Hearty Vegan Mexican Pozole Rojo
Ingredients
- 54 oz pre-cooked hominy
- 7-8 ancho chiles dried
- 2 chiles de arbol dried
- 1 C. mixed frozen corn, peas, carrots
- 2 medium zucchinis
- 1 15 oz can pinto beans
- 1 15 oz can kidney beans
- 32 oz vegetable broth
- 1/2 white onion
- 3 garlic cloves
- 1 tsp oregano
- 2-3 dried bay leaves
- 2 tbsp. olive oil
- 3-4 C. water
- 1 tsp salt
Instructions
- Boil 3-4 C. of water
- As you wait for the water to come to a boil, remove seeds from the ancho chiles and chiles de arbol and place them in a medium bowl. Once water is boiling, pour over the chiles and allow them to soak for 10 min.
- While the chiles soak, roughly dice up the onion and garlic and place in a blender. Add the chiles once they are hydrated along with the water. Blend until you get a smooth, somewhat thick consistency. If it's too thick, you can add more water or broth. Set aside.
- In a large pot, add the olive oil and set over medium heat. Add chopped zucchini and frozen veggies and allow them to cook for 8 min, stirring occasionally.
- Add the chile mixture, broth, hominy, beans, oregano, bay leaves and salt to the pot and mix well.
- Turn the heat to medium-low and simmer for 40-50 min.
- After it's done cooking, taste to see it needs more salt.Top with chopped iceberg lettuce, sliced radishes, lime, more oregano, or salsa! You can also have some tostadas on the side for a nice added crunch!
