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Vegan pozole in a white bowl topped with cabbage and sliced radishes surrounded by more toppings.
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5 from 9 votes

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. 
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Dinner
Cuisine: Mexican
Servings: 6 people
Calories: 50kcal



  • 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!



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.


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