Vegan Pozole Rojo Recipe
This vegetarian pozole rojo is packed to the brim with bold, rich, and savory flavors. Featuring hominy, a blend of red chiles, and roasted oyster mushrooms, it provides a soul-warming experience. Serve it hot with fresh garnishes for the ultimate meal!
❤️ Why you’ll love this recipe
- Satisfying: This is not just another soup! It will take you on a culinary journey.
- Adaptable: You can easily tailor this recipe to suit your preferences. Swap out the mushrooms, make the broth spicier, or change up the garnishes!
- Nutrient-packed: Filled with an assortment of veggies and chiles, this dish is as nutritious as it is delicious.
- Comfort in a bowl: Whether it’s a special occasion or a chilly evening when you’re just craving some comfort food, this pozole is always a good idea.
If you love vegetarian pozole rojo, you should really check out our vegan pozole verde, vegan lentil soup, and vegan tortilla soup.
🌶️ What is vegetarian pozole rojo?
Originating from the heart of Mexico, pozole rojo is a soup traditionally made with pork, hominy, and a vibrant red chile sauce. This vegetarian version celebrates the same authentic flavors (sans the meat).
Its flavor profile has a delicate balance of spicy, tangy, and earthy notes, all merging perfectly. And the texture? Think of plump hominy kernels bathing in a thick, aromatic broth that feels velvety with every spoonful.
It’s a dish that needs to be tasted at least once! Serve it hot with fresh garnishes like radishes, lettuce, tostadas, and a squeeze of lime for the ultimate lunch or dinner.
📜 History
The word pozole originates from the Nahuatl word “pozilli”, meaning “foam,” and refers to the foam created by the corn kernels as they cook. This dish is believed to have originated with the Aztecs in Mesoamerica, carrying a holy significance.
Aztec priests regularly made human sacrifices, adding the carne humana (human flesh) to ceremonial pozole recipes. However, after the Spaniards settled in the 1500s, cannibalism was outlawed and pork replaced human flesh.
🌱 Is pozole vegan?
Traditionally, pozole rojo isn’t vegan due to the pork or chicken, but we’ve retained the taste, texture, and overall look of the dish by using oyster mushrooms instead!
If you haven’t eaten oyster mushrooms before, you’re in for a real treat. They’re meaty, earthy, and chewy, making them the perfect meat replacement.
You can also make a delicious recipe with shredded jackfruit, pinto beans, bayo beans, or black beans. Whichever way you make it, vegetarian pozole rojo is where it’s at.
🛒 Ingredients & substitutions
- Oyster mushrooms: With a chewy texture and umami flavor, oyster mushrooms make the perfect addition to this vegetarian pozole rojo. If they’re unavailable, shiitake or portobello mushrooms can be used as alternatives.
- Olive oil: Used to roast the mushrooms, adding a hint of richness. You can substitute olive oil with other oils like avocado or sunflower instead.
- Salt & pepper: Essential seasonings to enhance the natural flavors of the mushrooms. Mushrooms can handle a lot of salt, so be generous!
- Hominy: These puffed maize kernels are the soul of any pozole. They bring a distinctive chewy texture and slightly nutty flavor. There isn’t a perfect substitute, but corn kernels or chickpeas can be used in a crunch.
- Vegetable broth: Provide a deep flavor that complements the other ingredients. You can use store-bought or homemade vegetable broth.
- Bay leaves: Impart a subtle, herbal aroma to the broth. If bay leaves are unavailable, you can omit them, but their unique flavor adds depth.
- Chiles: Guajillo, ancho, and arbol chiles form the base of the pozole’s red sauce. They offer a mix of smoky, sweet, and spicy flavors. While there are no perfect substitutes, dried New Mexico or pasilla chiles can be used in a pinch.
- White onion: Provides sweetness and depth to the broth. Yellow onion or shallots can be used if white onion is unavailable.
- Garlic: Brings aromatic warmth to the broth. Fresh is best for this stew.
- Cumin: Imparts an earthy, warm element that complements the chiles beautifully. If cumin is unavailable, try ground coriander in its place.
- Mexican oregano: Mexican oregano is slightly citrusy and less sweet, a perfect complement to the chiles. Mediterranean oregano can be used as a replacement, but adjust the quantity as it’s more potent.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
📝 How to make vegetarian pozole rojo
Step 1: Roast the mushrooms
Preheat your oven to 425F and grab out a couple of baking sheets. Remove the bottom portion of the oyster mushrooms, then shred them with your hands into small strips.
Toss the shredded mushrooms in olive oil and season them with salt and pepper, then spread them out evenly on the baking sheets and roast them until slightly crispy.
Step 2: Simmer the hominy
In the meantime, drain and rinse both cans of hominy. Transfer them to a large stockpot with vegetable broth and bay leaves, then bring everything to a low boil. Once it’s boiling, turn the heat down to simmer while you make the salsa.
Step 3: Make the salsa
Stem and shake the seeds out of all the dried chiles, then toast them in a skillet until they’re fragrant. This helps release their oils, resulting in more flavor!
Careful not to burn the chiles
Once the chiles are toasted, add them to a pot with roughly chopped onion and garlic cloves. Simmer this mixture together until the chiles are soft and pliable, then blend the salsa with the seasonings and some cooking water until it’s smooth.
Step 4: Season the salsa
Heat a little more olive oil in a saucepan over medium, then pour the blended salsa into the pan and let it simmer for 10-15 minutes to deepen the flavors.
Note: You can pour your salsa through a strainer if there are small chunks, but we don’t find it necessary with our Vitamix.
Step 5: Make the salsa
When the salsa has reduced, add it to the large stockpot with the hominy and simmer for another 10-15 minutes. Lastly, add in the cooked mushrooms, season the soup with salt, and simmer for another few minutes before serving. Happy eating!
If you have questions about this vegetarian pozole rojo recipe, check out our FAQs or leave a comment down below!
🥑 Garnishes for vegetarian pozole rojo
Elevate the flavors and textures of your vegetarian pozole rojo with garnishes like these:
- Sliced radishes
- Shredded lettuce or cabbage
- Diced white onion
- Mexican oregano
- Lime wedges
- Avocado slices or cubes
- Fresh corn tortillas
- Tostadas or totopos
🌡️ Storage & Reheating
Vegetarian pozole rojo stores well, making for great leftovers! Just follow these tips to keep it fresh:
- Fridge: Keep the pozole in an airtight container in the fridge for up to 4 days.
- Freezer: You can freeze vegetarian pozole for up to 3 months. Let it cool before transferring it to an airtight container, freezer-safe bag, or mason jar. Just remember to leave room at the top for expansion.
- Reheating: Thaw the pozole overnight in the fridge, then reheat it over low-medium until warm.
- Prep ahead: You can chop the veggies, shred the mushrooms, and prepare the garnishes a day in advance to save time on the day of cooking.
♻️ Variations
- Spicier: Add a touch of chipotle or serrano peppers for an extra kick.
- Protein: Swap mushrooms with tofu, vegan chicken, black beans, or tempeh.
- Grains: Substitute hominy with barley, farro, or rice.
- Tangier: Add a splash of apple cider vinegar or lime juice for bright acidity.
- Greens: Try adding veggies like corn, squash, zucchini, or even kale.
- Cheese: Sprinkle some vegan queso fresco on top for extra creaminess.
🧑🍳 Top tips
- Use fragrant chiles: Your dried chiles should be smooth and pliable, indicating they are fresh. Avoid chiles that appear dry or cracked.
- Seed the chiles: Make sure you seed the chiles to control the heat level and avoid any bitterness in your vegetarian pozole rojo.
- Hominy: Don’t skip rinsing the hominy! This step helps remove any excess starch.
- Make hominy from scratch: For a more authentic and traditional flavor, try making hominy from scratch. It takes longer, but it’s worth it!
- Simmering: The longer you allow the hominy to simmer, the richer the flavors get.
- Vegetable broth: Choose a high-quality vegetable broth because it really affects the overall flavor.
💬 FAQ
If you’re looking for a smoother, thicker broth consistency, you can blend part of the hominy mixture and add it back in. Additionally, remember to strain the salsa back into the pot to remove any small pieces or chunks.
The spice of this vegetarian pozole rojo depends on the amount and type of dried chiles you add. For mild heat, reduce the number of chiles. For a spicier version, increase the number or add arbol chiles.
Yes, you can use dried hominy in this recipe! However, make sure you soak it overnight and increase the cooking time accordingly.
🍴 More soup and stew recipes
If you enjoyed this vegetarian pozole rojo recipe, check out some more Mexican soups like these:
- Sopa de Fideo: A comforting soup made of roasted tomatoes, garlic, and toasted pasta.
- Fava Bean Soup: Protein-packed soup filled with fava beans, fresh veggies, and aromatic herbs and spices.
- Sopa de Frijoles: Soup inspired by Northern Mexican flavors.
- Lentil Soup: A quick and easy dish that’s light on a wallet and great for meal prep.
Flavor-Packed Vegetarian Pozole Rojo
Equipment
- Stockpot
- Baking sheets
- Blender
- Saucepan
Ingredients
Mushrooms
- 27 ounces oyster mushrooms
- 1 tablespoon olive oil
- Salt & pepper to taste
Broth
- 60 ounces hominy, drained and rinsed
- 8 cups vegetable broth
- 3 bay leaves
- 5 guajillo chiles
- 4 ancho chiles
- 3 arbol chiles optional
- 1 large white onion
- 8-10 cloves garlic
- 1 tablespoon cumin
- 2 teaspoons Mexican oregano
- 1 tablespoon olive oil
- Salt to taste
Garnishes
- Shredded cabbage or lettuce
- Sliced radishes
- Diced white onion
- Avocado cubes
- Lime wedges
- Tostadas or tortilla chips
- Mexican oregano
Instructions
Mushrooms
- Preheat your oven to 425°F and grab out 2 baking sheets. Remove the bottom portion of the oyster mushrooms, then shred them with your hands into thin strips.
- Toss the shredded mushrooms in olive oil and season them with salt and pepper. Spread them out evenly on 2 baking sheets and roast for 20-25 minutes, mixing halfway.
Broth
- In the meantime, drain and rinse both cans of hominy. Transfer it to a large stockpot with vegetable broth and bay leaves. Bring the mixture to a low boil, then turn the heat down to a simmer.
- You can blend about 1 cup of hominy with some broth and add it back to the pot if you prefer a slightly thicker broth.
Salsa
- Stem and shake the seeds out of all the dried chiles. Toast them in a skillet over medium-low for 3-5 minutes, making sure to frequently turn them so they don't burn.
- Once the chiles are toasted, add them to a pot with the roughly chopped onion and garlic cloves. Cover with water and bring to a low boil. Reduce the heat and simmer for 12-15 minutes, or until the chiles are soft and pliable.
- Then, add the chiles, onion, and garlic to a blender along with 1 ½ cups of the cooking water, cumin, and Mexican oregano. Blend on high until smooth.
- Heat 1 tablespoon of olive oil in a saucepan over medium. Pour your salsa into the pan, bring it to a low boil, then reduce the heat to simmer for 10-15 minutes.
- Note: You can pour your salsa through a strainer if there are small chunks, but we don’t find it necessary with a high-speed blender.
- When the salsa has reduced, add it to the large stockpot with the hominy and simmer for 10-15 minutes. Lastly, add in the cooked mushrooms and simmer for another 5-6 minutes.
- Season the pozole with salt to taste, then serve it with your choice of garnishes. Happy eating!
Video
Notes
- Use fragrant chiles: Your dried chiles should be smooth and pliable, indicating they are fresh. Avoid chiles that appear dry or cracked.
- Seed the chiles: Make sure you seed the chiles to control the heat level and avoid any bitterness in your vegetarian pozole rojo.
- Hominy: Don’t skip rinsing the hominy! This step helps remove any excess starch.
- Make hominy from scratch: For a more authentic and traditional flavor, try making hominy from scratch. It takes longer, but it’s worth it!
- Simmering: The longer you allow the hominy to simmer, the richer the flavors get.
- Vegetable broth: Choose a high-quality vegetable broth because it really affects the overall flavor.
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Note: We’ve updated this post to include new information and helpful tips about the recipe.
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.