Vegan Pozole Rojo

5 from 9 votes

Vegan Pozole Rojo is a delicious and hearty Mexican stew. It's bursting with robust chile flavors and ready for your favorite toppings.

Prep Time30

Cook Time50

Total Time1 20

Course: Dinner

Cuisine: Mexican

Servings: 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 ¼ onion, 1 garlic clove, 2 cups water, cumin (if using), and ½ 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 ¼ onion and mince 1 garlic clove. Add both the onion and garlic to the mushrooms pot.
Stir to combine.
Add ½ tablespoon salt and ¼ 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.

Ideas for Toppings:

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