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–+ servings
Herbivore's Kitchen

Vegan Pozole Soup

This vegan pozole is bursting with roasted chili flavor! Are you in search of some good vegan Mexican recipes? If so, then this pozole recipe should be on your list. This vegan soup recipe honors traditional pozole by using roasted guajillo chilies as its base and hominy as its star ingredient.
5 from 1 vote
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Total Time 1 hour
Course Main Course, Soup
Cuisine Mexican
Servings 4 people

Ingredients
  

  • 8-10 dried guajillo chilies
  • 2 tbsp olive oil
  • 1 yellow onion roughly chopped
  • 4 cloves garlic roughly chopped
  • 1/4 cup tomato paste
  • 1 tbsp oregano Mexican oregano is best if you can get your hands on it
  • 2 tsp cumin
  • 1 tbsp salt add to taste
  • 1 1/2 cup fresh water + 1 1/2 cups reserved soaking water see instructions below
  • 1 qt. low sodium vegetable broth
  • 2 25 oz cans hominy drained and rinsed
  • 1 14 oz can red kidney beans optional; drained and rinsed
  • 1 tbsp fresh lime juice
  • 1 bunch cilantro washed and torn
  • 3-5 red radishes washed and thinly sliced
  • 2 avocados thinly sliced
  • 1 small head purple cabbage thinly sliced

Instructions
 

  • Heat a shallow skillet to medium-hot. Once hot, toast the guajillo chilies 20-30 seconds on each side until fragrant. Be VERY careful not to burn.
  • Once toasted, soak the guajillo chilies in 3 cups boiled water for 15-20 minutes. After soaking, gently remove the stems, seeds and membranes from the chilies. Reserve 1 ½ c. of the soaking water.
  • In a large stockpot, heat 2 T. of olive oil until shimmering. Add the onions and reduce the heat to medium-low. Allow to cook for 8-10 minutes, stirring occasionally until the onions become golden brown. Increase the heat to medium, then add the garlic, tomato paste, oregano and cumin and allow to cook for 3-5 more minutes. 
  • Add the soaking water, the fresh water, salt (I added a full T. of salt, but I recommend adding it gradually and seasoning to taste) and 2 bay leaves and allow to simmer for 10-15 minutes. 
  • Remove the bay leaves and, using an immersion blender, blend the chilies and other ingredients into a thick, red sauce. 
  • Add the vegetable broth, hominy, fresh lime juice and (optional) red kidney beans. Simmer until hot.
  • Serve topped with fresh cilantro, sliced radishes, avocado, purple cabbage and fresh limes.
Keyword pozole, pozole recipe, pozole rojo, pozole soup, vegan mexican recipes, vegan pozole, vegan soup recipes, vegetarian pozole
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