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vegan pozole in wood bowl topped with radish slices, cilantro and lime wedge
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5 from 4 votes

Vegan Pozole Recipe

This simple vegan pozole recipe is a 30 minute weeknight dinner that is full of plant-protein, vitamins, and nutrients, while also being ultra tasty and comforting!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Soup
Cuisine: Mexican
Servings: 6
Calories: 309kcal
Author: Alison Corey

Ingredients

  • 2 cloves garlic
  • 1 yellow or white onion diced
  • 1 poblano pepper diced
  • 1 tablespoon chili powder
  • 1 tbsp cumin
  • 1 teaspoon oregano
  • ¼ teaspoon smoked paprika
  • ¼ tsp chipotle pepper powder
  • 15 oz can of pinto beans drained and rinsed
  • 15 oz can of red kidney beans drained and rinsed
  • 25 oz can of hominy drained and rinsed
  • 4 cups vegetable stock
  • ¼ cup lime juice
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Toppings (optional_

  • radishes thinly sliced
  • cilantro
  • avocado sliced
  • tortila strips
  • wedge of lime
  • shredded cabbage
  • jalapeño pepper slices

Instructions

  • Add ¼ cup of vegetable stock to a large pot on medium-high heat. Add minced garlic, and diced onions. Stir to combine. Cook for about 5 minutes until onions soften and turn translucent.
  • Finely dice poblano pepper add to the pot with the onions. Cook for another 3 minutes or until browned.
  • Add all of the spices including the chili powder, cumin, oregano, smoked paprika, and chipotle peppers. Stir to coat the peppers and onions in the spices and cook for an addition 2 minutes.
  • Add the drained and rinsed, hominy, pinto beans, and kidney beans. Stir to combine. Add the vegetable broth, stir, cover, and reduce the heat to a simmer. Cook for 20 minutes.
  • While the soup is cooking prepare your optional toppings. Thinly slice radishes, chop cilantro, and avocado into slices.
  • Pour in the lime juice, stir to combine.
  • Season with salt and pepper to taste.
  • Ladle into bowls, and add your favorite toppings. Enjoy!

Notes

  • Nutrition facts are calculated based on recipe without added toppings.
  • Soup will last in the refrigerator for 3-5 days.
  • Freeze soup for 2-3 minutes.
  • When ready to reheat transfer to a pot on the stove and bring to a simmer, stirring off and on.

Nutrition

Calories: 309kcal | Carbohydrates: 59g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Sodium: 1065mg | Potassium: 737mg | Fiber: 16g | Sugar: 6g | Vitamin A: 929IU | Vitamin C: 22mg | Calcium: 94mg | Iron: 5mg