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–+ servings
close up view of homemade vegan pozole rojo made with dried chiles, hominy, and vegetables served with sliced radish, green onion, cilantro, and lime juice.

Vegan Pozole Rojo

This easy vegan pozole rojo starts with a spicy chile-infused tomato broth with chewy pops of hominy, tender root veggies, and beans to warm you up from the inside out! It tastes like it cooked all day, but takes just over 30 minutes to make from start to finish. Easy!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine Mexican, Tex-Mex
Servings 6 servings
Calories 321 kcal

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

Notes

Serves 6-8

Nutrition

Calories: 321kcalCarbohydrates: 57gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 1116mgPotassium: 803mgFiber: 13gSugar: 9gVitamin A: 4415IUVitamin C: 33mgCalcium: 85mgIron: 3mg
Keyword pozole rojo, red pozole, vegan pozole
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