My vegan pozole rojo brings all the deliciousness without any of the meat! It's smoky, savory, and packed with hominy, beans, and aromatic chile broth that gives it its signature crimson color.
This vegan pozole recipe will warm your soul with every spoonful and keep you coming back for more.
Why You'll Love My Recipe
In my travels, I spent six months in Mexico, soaking in the flavors of its incredible cuisine. While there the chef in me was determined to make authentic pozole vegan and still capture the same flavor of traditional pozole.
My gluten free vegan pozole rojo recipe delivers layers of bold flavors without the heaviness. The broth, built from dried chiles, garlic, and onions, brings a smoky depth usually found in meat-based versions.
Trust me, this Mexican hominy stew is incredible!
Ingredients Needed
This vegan pozole recipe leans on a mix of classic Mexican ingredients and everyday pantry items. It's a fairly simple dish that doesn't require anything fancy or hard to find.
For the Vegan Pozole Soup:
- Dried Chiles: I use a combination of chiles de arbol and ancho chiles to create the foundation of the red broth. If you prefer less heat, you can reduce the amount of chiles de árbol or substitute them with milder guajillo chiles.
- Garlic: Fresh garlic adds a savory, aromatic layer of flavor. I highly recommend you use fresh garlic cloves for the best flavor.
- White Onion: White onion brings sweetness and depth to the broth. You can substitute with yellow onion, but I recommend avoiding red onion as it may change the flavor profile.
- Vegetable Oil: Used to sauté the onions and garlic. You can use any neutral oil, like canola or sunflower oil. Olive oil works too.
- Ground Cumin: Cumin adds warmth and earthiness, which pairs perfectly with the smoky chiles. It’s an essential spice in many Mexican dishes.
- Vegetable Broth: Forms the base of the red pozole. I always use low-sodium vegetable broth to control the saltiness.
- Mexican Oregano and Bay Leaves: Mexican oregano has a slightly different flavor from the Mediterranean variety, with a more citrusy, herbal note. Both types work, but if you can find Mexican oregano, it will give the dish a more authentic taste.
- Hominy: Hominy is a type of puffed corn that gives my pozole its characteristic texture. If you can’t find canned hominy, you can substitute it with corn kernels, but it won’t have the same traditional texture.
- Pinto Beans: Pinto beans add heartiness and protein to this vegan version. If you prefer, you can swap them for black beans or kidney beans.
- Salt: Salt is an essential ingredient that enhances the flavor of the entire dish.
Optional Garnishes:
- Diced Avocado: Creamy and rich, avocado adds a cooling contrast to the spicy broth.
- Shredded Cabbage: Fresh, crisp shredded green cabbage brings texture and crunch.
- Diced Onion: A sprinkle of raw onion gives a fresh bite that pairs well with the smoky broth.
- Sliced Radishes: Radishes add a peppery crunch, which balances the richness of the soup.
- Limes: A squeeze of fresh lime juice adds the perfect touch of acid.
- Fresh Cilantro: Cilantro brightens the flavors and adds a fresh, herbal note.
How To Make Vegan Pozole
Learning to make pozole rojo vegan is really easy! Once you make the chile sauce, it comes together quickly.
First, I prep the chiles by popping off the stems and shaking out as many seeds as possible. Then I toss the chiles into a bowl, pour boiling water over them, and use a plate to weigh them down so they stay submerged. I let them soak for about 30 minutes.
Once the chiles are soft, I transfer them to a blender with about 1 ¼ cups of the soaking water, the smashed garlic, and a pinch of salt. I blend everything until smooth, then strain the chile sauce through a fine-mesh sieve into a bowl, discarding any leftover solids.
This is the same process I use when making my chipotle puree!
With the chile puree done, I move on to the aromatics. I heat up a tablespoon of oil in a large pot over medium heat. I add the chopped onion and garlic and sauté for about 5 minutes. Then I stir in the cumin and let it cook for another minute to bring out its flavor.
After that, I pour in the vegetable broth and add the oregano, bay leaf, hominy, and about ⅓ to ½ cup of the chile sauce, depending on how spicy I want the dish to be. I bring everything to a gentle boil, reduce the heat, and let it simmer for around 20 minutes so all the flavors can come together.
Next, I stir in the pinto beans and keep the pozole simmering, uncovered, for another 20 minutes. If the pozole gets too thick, I just add a little more broth or water to thin it out to my liking.
Finally, I taste it and add more salt if needed. Then I ladle my vegan pozole rojo into bowls and top it with all the garnishes.
✏️ Recipe Card! Scroll down to the recipe card at the bottom of the post for my full pozole vegan recipe with the exact amounts.
Expert Tips For Success
- Shake Out the Seeds: When prepping the dried chiles, I shake out as many seeds as I can. A few seeds left behind are fine, but too many can make the sauce bitter and super spicy.
- Adjust the Spice to Your Liking: If you like things milder, use fewer chiles de árbol or swap them for something less spicy like guajillo chiles. If you’re into heat, add more of the chile sauce to your broth.
- Strain the Sauce: For a smooth, rich broth, don’t skip the step of straining the chile sauce through a fine-mesh sieve. This ensures your pozole is free of any stray chile skins or seeds.
- Serve Extra Sauce on the Side: I like to keep any leftover chile sauce handy at the table. Some like their vegan pozole rojo with a stronger kick.
- Hold Off on the Salt Until the End: Since your broth and beans might already contain salt, wait until the end to add any extra. Taste the vegan posole after it simmers and then season as needed.
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Frequently Asked Questions
Leftovers will stay fresh in the fridge for up to 5 days when stored in an airtight container. To reheat, simply warm the pozole on the stove over medium heat or in the microwave.
Yes! Let it cool completely before transferring it to freezer-safe containers. It will keep for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat on the stove.
Absolutely! Pozole actually tastes even better the next day as the flavors continue to develop. You can make it ahead of time and store it in the fridge for up to 5 days.
You can adjust the spice level, add some kale or spinach for more nutrition, or try quinoa or corn kernels instead of hominy. Swap the pinto beans for black beans or chickpeas, or even add soy curls. You can even make my vegan pozole recipe with jackfruit.
Traditional Mexican pozole rojo is a soup made with hominy and a rich, smoky broth flavored with dried red chiles. While it typically includes pork or chicken, this pozole recipe vegan version uses pinto beans. The “rojo” refers to the red chile sauce, which gives the soup its vibrant color.
More Vegan Mexican Recipes
⭐️ One Last Thing! If you make my recipe for vegan pozole rojo please leave a review and rating to let me know how you liked it! Doing so helps other readers and me too! Your feedback makes a difference.
Vegan Pozole Rojo
Ingredients
- ¾ cup dried chiles de árbol (28-30)
- 5 dried ancho chiles
- 2 garlic cloves, smashed
- 1 tablespoon oil
- 1 large white onion, diced
- 4 garlic cloves, finely minced
- 2 teaspoons ground cumin
- 6 cups vegetable broth
- 1 tablespoon dried oregano (Mexican if possible)
- 1 bay leaf
- 1 29 oz can white hominy, drained and rinsed
- 2 15 oz cans pinto beans
- Salt to taste
Garnishes
- Shredded cabbage
- Diced avocado (shredded cabbage, diced onion, sliced radishes, fresh cilantro)
- Diced raw white onion
- Sliced radishes
- Fresh cilantro
Instructions
- Remove the stems and seeds from the chiles de árbol and ancho chiles. Place them in a bowl, cover with boiling water, and use a plate to keep them submerged. Soak for 30 minutes.
- Puree the soaked chiles with 1 ¼ cups of the soaking liquid, the smashed garlic, and ½ teaspoon salt in a blender. Then strain the mixture through a fine-mesh sieve, pressing with a rubber spatula, and discard any solids.
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and finely chopped garlic, stirring occasionally for 5 minutes, until soft. Stir in cumin and cook for another 30 seconds.
- Add the broth, oregano, bay leaf, hominy, and ⅓ to ½ cup of the chile sauce to the pot. Then bring to a low boil and reduce the heat to a simmer and cook for 20 minutes.
- Stir in the pinto beans and simmer, uncovered, for another 20 minutes.
- After it's simmered, if the pozole feels too thick, add water or broth to reach your preferred consistency. Then taste it and add salt if needed.
- When ready, spoon into bowls, top with garnishes, and serve the remaining chile sauce on the side.
- Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
- Adjust the spice level by using more or less of the pureed chile sauce.
- If the broth reduces too much, simply add more liquid to thin it out.
- This dish tastes even better the next day, as the flavors develop over time.
- Set out garnishes buffet-style so everyone can customize their bowls.
KL says
Found this on Pinterest! So good. You were right when you said it was easy after you make the chili liquid. It was worth the effort.
Ana says
I LOVE that you stayed true to real pozole and didn't use tomato paste or other ingredients to get the flavor. As a Latina, this makes me want to try the recipe.