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Vegan Pozole! Hearty, protein-rich, flavorful soup made with hominy, peppers and beans. Vegan and gluten-free.
Back in grad school, pozole was known as the ultimate hangover cure. My roommates would rock-paper-scissor to see who would run down to the taqueria Sunday morning to grab a few bowls. I vaguely remember the smell of chili pepper, rendered fat, and smoky broth.
A vegetarian then, I never got the chance to try pozole. While my roommates would argue over the last bite, I was comforted in my cheese quesadilla or breakfast burrito, two fabulous hangover cures in their own right. But, I’m always curious about traditional dishes that I miss out on.
Hence, the inspiration for this Vegan Pozole.
A few weeks ago, I stumbled upon hominy in the store. I was instantly brought back to 2007, reminiscing about the previous evening over bowls of pozole. I’m sure hominy is used in countless dishes, but there’s only one that I know about. So, I bought a few cans, came home and got to work. I can’t promise that this is authentic pozole, but it’s pretty damn good.
You’ll need dried chilis to make the flavorful broth, which can be found in traditional grocery stores, specialty marts or online. I tend to find dried chilis near the produce section.
From there, it’s all about layering chili spices, hominy, and peppers. To up the protein, I added kidney beans, which provide the right amount of bite and heft. Pozole is like chili, it doesn’t really count if there aren’t toppings. Try lightly fried tortilla strips, radishes, cilantro, and avocado. Always avocado.
This is one vegan stew you can enjoy all winter long, with or without a crazy night of tequila.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Vegan Pozole! Hearty, protein-rich soup made with hominy, peppers and beans. Vegan and gluten-free.
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