Vegan Pozole
This plant-based twist on the traditional Mexican hominy stew is packed with bold flavors, hearty texture, and all the comforting warmth you crave on a chilly evening. Deeply flavorful and satisfying, this vegan version comes together in under two hours.
Equipment
- Large stockpot or Dutch oven - at least 6-quart capacity
- Blender or Food Processor - high-performance recommended
- Medium skillet
- Large spoon or ladle
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Fine-mesh strainer
Ingredients
- 4 dried guajillo chiles - 5 if small, stems and seeds removed
- 2 dried ancho chiles - 3 if small, stems and seeds removed
- 6 cups vegetable broth - 1.4L
- 2 canned white hominy - 25-ounce/710ml cans, drained and rinsed
- 1 medium white onion - roughly chopped
- 6 cloves garlic
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano - preferably Mexican oregano
- 1 teaspoon smoked paprika
- 2 bay leaves
- 2 tablespoons olive oil - 30ml
- salt - to taste
- black pepper - to taste
- 1 tablespoon lime juice - 15ml, freshly squeezed
For Serving
- shredded green cabbage
- sliced radishes
- fresh cilantro - chopped
- lime wedges
- sliced avocado
- crushed tortilla chips
- diced white onion
- dried oregano - for garnish
- red pepper flakes
Instructions
- Toast the dried guajillo and ancho chiles in a dry skillet over medium heat until fragrant, about 30 seconds per side. Soak in hot water for 15-20 minutes until softened.
- Blend the softened chiles with onion, garlic, cumin, oregano, smoked paprika, and 1 cup of the chile soaking liquid until completely smooth.
- Heat olive oil in a large pot and cook the chile sauce for 8-10 minutes until it darkens and thickens, stirring frequently.
- Add vegetable broth and bay leaves, bring to a boil, then reduce to a simmer and cook for 15 minutes.
- Add the drained and rinsed hominy and simmer for 30-40 minutes, stirring occasionally.
- Remove bay leaves, stir in lime juice, and season generously with salt and pepper. Ladle into bowls and serve with your favorite toppings.
Notes
- Toast chiles carefully: Don't burn them or they'll become bitter. Toast just until fragrant and slightly darkened.
- Blend until smooth: A silky chile sauce creates a better texture and more even flavor distribution.
- Adjust spice level: Use more ancho chiles for a milder pozole or add a dried chile de árbol for extra heat.
- Simmer longer: The pozole tastes even better the next day as the flavors continue to meld and develop.
- Season boldly: Pozole needs generous salt to bring out all the flavors, so taste and adjust before serving.
- Storage: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
- Reheating: Add extra vegetable broth or water when reheating, as the hominy absorbs liquid.
- Toppings bar: Set out all the garnishes in small bowls so everyone can customize their own bowl.
- Make ahead: Prepare the chile sauce up to 2 days in advance and refrigerate until ready to use.
- Slow cooker option: After preparing the chile sauce, transfer everything to a slow cooker and cook on low for 6-8 hours.