This easy Vegan Pozole Rojo (or Mexican hominy stew) is perfect for special occasions. The rich, spicy chile-infused tomato broth is deeply flavorful and warming from the inside out. Hominy gives a distinct taste and texture to the soup, and this vegan version recipe keeps the hominy and warm spices but ditches all the meat for a hearty, completely plant-based meal. Add a squeeze of fresh lime juice and your favorite toppings for one of the coziest, most soulful soups of all time!
What is red vegan pozole?
Pozole is a rich, hearty stew layered with warm spices, rich flavors, and chewy pops of hominy.
Although traditional pozole is meaty, this vegan version of pozole is not. Consider this more of a pozole-inspired soup, containing many of the same flavors you know and love but with hearty root veggies and and plant-based protein to keep you going all day! There's no better way to warm up on a cold day (and it makes the best leftovers, too).
There are two main types of pozole - red or green. This version uses tomato paste and two types of chile peppers for a warming heat and bold red color.
This recipe is my own adaptation of pozole rojo. There are some ingredients, like carrots and tomatoes, which I added to give the broth extra depth of flavor and umami since it's not made with meat.
Why You'll Love This Vegan Pozole Recipe
- Bold, warming heat ideal for cold weather
- Deliciously smoky broth
- Little pops of texture from the veggies, beans, and hominy
- Easy to make with everyday pantry staples
- The flavors build over time and leftover pozole tastes even better the next day
- Ready in just over 30 minutes (quick enough for even those busy weeknights)
- Fun to customize your favorite fresh toppings
Vegan Pozole Ingredients
The majority of this recipe comes right from the pantry, which is a relief during the busy times of year. Just make sure to source the right chiles as they're the heart of the broth and bring most of the flavor. It's really not pozole without them!
- Extra virgin olive oil
- Water: To plump up the chiles and thin out the soup.
- Vegetables: The sweetness of carrots and yellow onions will balance the heat of the chile-infused broth. Potatoes add great texture and are extra satisfying.
- Dried chipotle and guajillo chiles: These are crucial as the base of the broth and they'll add a bold, smoky flavor. You can generally find these in the international aisle at your local grocery store depending on where you live. It can help to check a Mexican food grocery market or to order online.
- Chickpeas: I love the texture of chickpeas with hominy, but you can certainly use pinto beans, black beans, or whichever bean you prefer.
- Hominy: This is one of the main ingredients in any pozole recipe! You can usually find hominy by the canned beans in your grocery store.
- Tomato paste: For a rich, umami flavor and extra red color.
- Seasonings: The chiles will add most of the flavor to this red pozole recipe. You'll also need a little salt, garlic powder, and smoked paprika to round out the flavors.
For garnish:
- Minced onion
- Iceberg lettuce
- Sliced radishes
- Fresh cilantro
- Fresh lime wedges
Bonus tip: For extra depth of flavor, replace the water with vegetable broth.
How to Make Vegan Pozole Rojo
This vegan pozole soup is very simple to make. Rehydrate the dried chiles, prepare the veggies, and then add the chile mixture to the veggies with the remaining ingredients. Cook until tender, garnish with your favorite toppings, and serve!
- In a small saucepan, add the dried guajillo chiles and chipotle chiles plus water to cover and bring to a boil. Cook for 5 minutes until softened then add to a blender with 1 cup of the cooking liquid and blend into a thick paste. Reserve until step 4
- To a large pot over medium heat, add olive oil. Wait 1 minute until the oil is hot and add the onions to sauté for 2-3 minutes until fragrant.
- Then add the carrots and cook for 2-3 minutes until they begin to get some color then add the potatoes and season with a pinch of salt. Cook for two to three minutes.
- Add the blended chiles plus the water and mix well.
- Add hominy and chickpeas, salt, garlic powder and smoked paprika, and tomato paste. Bring to a rolling boil and then cook on medium until all the vegetables are tender, stirring occasionally. Taste for salt and add more if needed for your preferences.
- Serve in bowls, garnished with iceberg, chopped onions, cilantro, radish and limes.
- Enjoy for 3-5 days once cooled and refrigerated. Or freeze for up to 3 months.
Tips for Making the Best Vegan Pozole
- Use the right chiles. For balanced heat and flavor, you really want to use the right types of chiles. Guajillo chiles are milder with a smoky, sweetness. Chipotle peppers are notoriously spicy with a smoky flavor that really brings the whole broth together.
- Adjust the heat. If you're not into spice, try to use more guajillos and just one chipotle. Or, substitute the chipotles with another mild option, like ancho or pasilla chiles.
- Hydrate the peppers first. If you're not used to working with dried chiles, it might seem strange to soak them in water, but that's key! You need to rehydrate the dried peppers to soften them up and bring out their flavors. Otherwise, your broth can end up slightly gritty and without the full depth of flavor.
FAQs
Let the soup cool to room temperature, then transfer to an airtight container. Store for 3-5 days. You can also freeze it for up to 3 months! To reheat, simply warm the mixture in a pot on the stove and top with your favorite toppings.
Yes! Hominy is made from dried corn kernels that are hydrated and treated to make them soft and chewy. It is common in Southern cuisine and Mexican recipes and is very filling and satisfying.
This is definitely a warm, spicy soup. The main heat comes from the dried chiles. Guajillo chiles are generally less spicy than jalapeño peppers, while chipotle peppers are quite hot. If you're intimidated by the chipotle peppers, feel free to reduce the amount or try ancho chiles (dried poblano peppers) which are very low in heat and have a nice sweet flavor. You can also look for pasilla or New Mexico chiles, which are both milder options with plenty of flavor to enrich the broth.
Other Delicious Vegan Soup Recipes
Love this recipe? Drop a comment below to share your experience with others!
Craving more? Explore all of my free ebooks or come hang out with over 1 million other plant-based foodies on Instagram!
Vegan Pozole Rojo
Equipment
- small saucepan
- blender
- large pot
Ingredients
- 2 tbsp extra virgin olive oil
- 2 carrots
- ½ yellow onion diced
- 3 Yukon gold potatoes cubed
- 3 dried guajillo chiles
- 3 dried chipotle chiles
- 1 15 oz can of chickpeas drained
- 1 25 oz can of hominy drained and rinsed
- 3 tbsp tomato paste
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 17 cups water divided
For garnish
- ½ onion diced
- ½ head iceberg lettuce
- 5 radishes sliced thin
- ½ bunch cilantro leaves and stems chopped
- 3 limes cut in ⅙ths
Instructions
- In a small saucepan, add the dried guajillo chiles and chipotle chiles plus water to cover and bring to a boil. Cook for 5 minutes until softened then add to a blender with 1 cup of the cooking liquid and blend into a thick paste. Reserve until step 4
- To a soup pot over medium heat add olive oil. Wait 1 minute until the oil is hot and add the onions to sauté for 2-3 minutes until fragrant.
- Then add the carrots and cook for 2-3 minutes until they begin to get some color then add the potatoes and season with a pinch of salt. Cook for two to three minutes.
- Add the blended chiles plus the water and mix well.
- Add hominy and chickpeas, salt, garlic powder and smoked paprika, and tomato paste. Bring to a rolling boil and then cook on medium until all the vegetables are tender, stirring occasionally. Taste for salt and add more if needed for your preferences.
- Serve in bowls, garnished with iceberg, chopped onions, cilantro, radish and limes.
- Enjoy for 3-5 days once cooled and refrigerated. Or freeze for up to 3 months
