Vegan Pozole Recipe
Bursting with Mexican flavor, this Vegan Pozole with black beans and hominy is richly spiced with deep, complex flavors.
How to Make the Best Vegan Pozole
This Vegan Pozole is a hearty and deeply satisfying Mexican soup that proves plant-based cooking can be just as rich and flavorful as traditional recipes. Loaded with tender hominy, protein-packed black beans, and a complex chili-based broth, this dish delivers warmth and comfort in every spoonful.
The secret to this pozole’s incredible depth of flavor lies in the toasted guajillo chilies blended with cilantro stems and tomato paste. Combined with aromatic spices like cumin, oregano, and a touch of chipotle, the broth develops layers of smoky, earthy, and slightly spicy notes that will have everyone coming back for seconds.
Top your bowl with all the traditional fixings—fresh cilantro, creamy avocado, crunchy radishes, shredded cabbage, and a generous squeeze of lime. Add some tortilla chips for extra texture and a few slices of fresh jalapeño if you like it hot. This vegan version is perfect for feeding a crowd and tastes even better the next day as the flavors continue to meld.
Vegan Pozole
Bursting with Mexican flavor, this Vegan Pozole with black beans and hominy is richly spiced with deep, complex flavors.
Ingredients
Pozole Base
Toppings
Instructions
Prepare the Chilies
- Remove the seeds from the guajillo chilies and tear into chunks. Dry fry in a skillet until they just start to turn darker and smell fragrant, about 2 minutes. Set aside.
Make the Pozole
- Sauté the onions and poblano for about 5 minutes with oil. Add minced garlic, chili powder, cumin, oregano, chipotle powder and epazote (or bay leaves) and sauté about 1 minute until fragrant. Add 4 cups of the vegetable broth and salt. Bring to a simmer.
- Add the remaining 2 cups of broth to a blender, add the guajillo chilies, tomato paste and cilantro stems and blend until smooth. Add this mixture into the soup pot.
- Add hominy and black beans, simmer 10 minutes. Add in bell peppers and cook just another few minutes until peppers are just tender.
Notes
- For more heat, use up to 4 guajillo chilies instead of 2.
- Epazote adds an authentic Mexican flavor, but bay leaves work as a substitute.
- Leftovers keep well in the refrigerator for up to 5 days or can be frozen for up to 3 months.
