Vegan Pozole Recipe in 30 Minutes

This simple vegan pozole (posole rojo) recipe is a 30-minute weeknight dinner full of plant protein, vitamins, and nutrients while being ultra tasty and comforting!

I always look for comforting and quick soups for the family during the cold winter months.

I love making vegan soups and chilis because they’re usually a one-pot meal and make for an easy vegan dinner! Add a little side salad and some whole-grain bread, and you have a simple dinner that’s easy and filling but full of protein, vitamins, and nutrients. This soup is also a great recipe for vegan prep meals!

Jump to:

• Why You’ll Love This Vegan Pazole
• Ingredients and Notes
• Substitutions and Variations
• How to Make Vegan Pozole
• FAQ
• Expert Tips
• Serving Suggestions
• Video
• Storage
• Recipe

Why You’ll Love This Vegan Pazole

• Simple Ingredients: This pozole is made with simple ingredients in your pantry or grocery store.
• Easy: This recipe only takes about 30 minutes from start to finish.
• One-Pot: Everything is made in one pot, so cleanup is a breeze.
• Healthy: This pozole is high in fiber, plant-based protein, vitamins, and minerals.
• Flavorful: The combination of vegetables and broth creates a recipe with deep flavor.

Ingredients and Notes

• Hominy: I used one 25-oz can of hominy. Sometimes, hominy comes in 15-oz cans. If you can only find 15-oz cans, you can opt for two cans or one, depending on how thick you like your soup.
• Pinto and Kidney Beans: The pinto and kidney beans add color and protein to this soup. Pinto beans are lighter in color, have a creamy texture and rich flavor. Kidney beans are red. They are a bit more dense than the pinto bean and add an excellent combination of textures.
• Garlic and Onion: Garlic and onion are classic aromatics that combine a bit of natural sweetness and bite.
• Poblano Pepper: These popular Mexican chili peppers are larger than the typical jalapeño pepper, at about 4 inches long, and are dark green. They have a mild flavor.
• Spices: Combining smoky spices like smoked paprika, chili powder, chipotle chili pepper, and cumin with some herbal flavor from oregano creates a rich and flavorful broth.

Substitutions and Variations

• Feel free to use two cans of pinto beans and two cans of kidney beans, or even substitute with black beans if you prefer.
• If you don’t have smoked paprika, use regular paprika. If you don’t have chipotle pepper, you can add a bit more chili powder. The chipotle pepper does add an excellent depth of flavor.
• For a spicier dish, use a mix of poblano and jalapenos.

How to Make Vegan Pozole

1. Cook the garlic and onion with about ¼ cup of vegetable stock in a large pot over medium-high heat until the veggies are soft.
2. Add the diced peppers to the pot to the pot, cooking for another 3 minutes.
3. Add all the spices, stir, and cook for another 2 minutes.
4. Add the drained and rinsed vegetables and stir. Then, add the broth, cover, and simmer for 20 minutes to thicken.
5. Stir in the lime juice and season with salt and pepper to taste. Serve in bowls with finely sliced radishes, cilantro, and a lime wedge for garnish. Enjoy!

FAQ

Expert Tips

• Prepare and chop all your vegetables before you’re ready to make the soup. This will help you ensure you don’t burn anything on the stove while chopping.
• Be sure to rinse and drain the pinto, kidney beans, and hominy before adding them to your pot.
• Season with salt and pepper as needed. All the spices in this soup create a rich broth, and not much salt is required.
• Use sodium-free beans to reduce overall sodium content.

Serving Suggestions

I serve my pozole topped with thinly sliced radishes, fresh cilantro, and a wedge of lime.

Other suggestions for toppings include:

• Sliced avocado
• Crispy tortilla strips
• Shredded green cabbage
• Jalapeño pepper slices

This is a hearty soup, and a big bowl will certainly fill you up. However, if you want to round out the meal, here are a few suggestions for serving.

• Whole grain baguette
• Vegan Quesadillas
• Mexican Green Salad with lettuce, tomatoes, and avocado
• Mango Cucumber Salad

Video

Storage

Refrigerator: Allow the soup to cool completely. Then, store it for 3 to 5 days in an airtight container.

Freezer: This soup freezes well. Transfer to a freezer-safe container and label with the date and contents. It will keep in the freezer for 2-3 months.

Reheat: If frozen, defrost the soup overnight in the refrigerator. Then, transfer it to a small saucepan on the stove on medium heat. Warm until the soup comes to a simmer, then transfer it to a bowl and enjoy.

Recipe