Vegan Pozole [VIDEO]

My younger brother was a vegan. During that time, he introduced me to the world of veganism.

To my surprise, I discovered several authentic Mexican recipes that just happen to be vegan like Frijoles de la Olla, Bean Tamales, even desserts, like Hojarascas.

This Vegan Pozole is a tasty and satisfying stew made with hominy and full of flavor. Meatless or not, it’s sure to hit the spot.

• Remove the stems from the guajillo chile and cut lengthwise.
• Remove any seeds and veins.
• Add the chiles to a small pot. Cover with water. About 2 cups.
• Bring to a boil. Turn off heat. Set aside.

This is how you rehydrate dried guajillo chile. Once they are flexible and pliable, discard the water.

More Mexican Vegan recipes: Mexican Lentil Soup, Sweet Tamales, Tlacoyos

• Add the rehydrated chiles to a blender.
• Also add onion, garlic, whole cumin, and water

This is a basic guajillo sauce, and the base for traditional Pozole Rojo (or Red Pork Pozole).

There is also Pozole Blanco that does not use this red sauce.

Great Idea: Do this in advance to save on time. It freezes up to 6 months in a sealable freezer bag.

Is posole similar to Menudo?
Both are stews. Both are usually made with a red chile sauce. The difference is that posole is usually made with chicken or pork. Menudo is made with beef tripe. Posole is always made with hominy. Menudo is sometimes made with hominy.

• Add vegetable broth to a large stock pot.
• Over the pot, add a strainer.
• Strain the guajillo sauce.
• Use the back of your cooking spoon to help the sauce threw.

Once the sauce is fully strained, cook for 10 minutes.

More Mexican Vegetarian Soups: Pumpkin Chipotle Soup, Mexican Vegetable Soup, Sopa de Fideo

• Open a can of hominy.
• Rinse the hominy a few times.
• Add the hominy and oregano to the pot.
• Stir to combine.

You can also use fresh hominy from the Mexican market.

Can you substitute hominy for corn?
Hominy is corn that has undergone the process of nixtamalization. That’s what gives it its distinct taste. In a pinch, you can substitute white corn for hominy. Just know that the pozole will taste different if using regular corn.

Word to the Wise: Hominy freezes well. It is corn, after all. Hominy lasts up to 6 months in the freezer in an airtight plastic bag.

• In a smaller stock pot, add the olive oil and mushrooms.
• Cook for about 5 minutes, until the mushrooms are brown.
• Add onion, garlic, salt and pepper.
• Cook for 1 minute, until the onion is fully cooked.

The kitchen will aromatic. It’ll smell like mushrooms.

Be very careful the garlic does not burn, or you will need to start over again.

• Add all of the mushroom mixture to the larger stock pot with the chile sauce.
• Mix to combine. Cook for 10 minutes.

What makes all pozoles hearty and deeply comforting: the toppings!

Here’s an idea of what you can add to your bowl of Vegan Pozole:

• Cabbage
• Lettuce
• Lime
• Crushed whole oregano
• Roasted chile de arbol
• Diced Onion
• Radishes

You can add all of these or a combination.

How do you store pozole?
Add the pozole to a sealable plastic bag. Remove as much air as possible.
Pozole lasts in the fridge for up to 5 days or up to 3 months in the freezer.

Even without the meat, Vegan Pozole is great to eat. It’s Mexican comfort food that at its finest. Hope you enjoy!

Vegan Pozole

Vegan Pozole is a delicious and hearty vegetarian version of a traditional Mexican stew. Bursting with flavor and ready for your favorite toppings. 

5 from 5 votes

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Course: Dinner

Cuisine: Mexican

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour 20 minutes

Servings: 6 people

Calories: 50kcal

Author: Maggie Unzueta

Ingredients

• 4 guajillo chile
• 1/2 onion divided
• 2 garlic cloves divided
• pinch whole cumin (optional)
• 4 cups water divided
• 1 tbsp salt divided
• 8 cups vegetable broth
• 1 14-oz hominy container
• 1 1/2 tspn oregano
• 1 tbsp olive oil
• 1 8-oz pkg crimini mushrooms sliced
• 1/4 tspn pepper
• 1 bay leaf

Instructions

• Remove the stems from the guajillo chile.
• Cut lengthwise and remove the seeds and veins from the inside of the chile.
• Do this to all the chiles.
• Add the dried chiles to a small stock pot.
• Cover with water. About 2 cups.
• Bring to a boil.
• Turn heat off and let sit for 10 minutes, or until pliable.
• Discard the water.
• Add the rehydrated chiles to a blender.
• Add 1/4 onion, 1 garlic clove, 2 cups water, cumin (if using), and 1/2 tablespoon salt.
• Blend until smooth.
• In large stock pot, add the vegetable broth.
• Place a strainer over the pot, and strain the guajillo chile sauce.
• Use the back of your cooking spoon to help the sauce go through the strainer.
• Discard any pieces found in the strainer.
• Open a can of hominy and rinse well.
• Add hominy and oregano to the pot.
• Cook for 10 minutes.
• In the meantime, in a separate pot, heat the olive oil.
• Add the mushrooms. Cook for 5 minutes.
• Dice 1/4 onion and mince 1 garlic clove. Add both the onion and garlic to the mushrooms pot.
• Stir to combine.
• Add 1/2 tablespoon salt and 1/4 pepper to the mushrooms.
• Stir and cook for 1 minute until the onions are translucent.
• Transfer the cooked mushroom mixture to the hominy and chile sauce pot.
• Add the bay leaf, and stir to combine.
• Cook for 10 minutes.
• Remove the bay leaf and serve.
• Add desired toppings and enjoy!

Video

Notes

Make the chile guajillo sauce in advance to save on time. It can be frozen up to 6 months. 

Some people will call this Mexican stew “POSOLE” with an S. The correct spelling is “POZOLE” with a Z. Both mean the same thing.

Ideas for Toppings:

• Cabbage
• Lettuce
• Lime
• Crushed whole oregano
• Roasted Chile de Arbol
• Diced Onion
• Radishes

Pozole lasts 5 days in the fridge and up to 3 months in the freezer.

Nutrition

Calories: 50kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 2428mg | Potassium: 57mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1285IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

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