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Back in my grad-school days, pozole was affectionately known as the ultimate cure for any hangover. My roommates would rock-paper-scissor to see who got the chore of running down the street to the taqueria on Sunday morning to pick a few bowls up. I can still vaguely remember the smell of chili pepper, rendered fat and smoky broth.
A vegetarian by that point, I never got the chance to actually try pozole. While my roommates would argue over the last bite, I was always comforted in my cheese quesadilla or breakfast burrito, two fabulous hangover cures in their own right. But, like any good food-obsessive, I’m always curious on the traditional dishes that I miss out on.
A few weeks ago, I stumbled upon hominy in the grocery store. Like a memory magnet, 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 of my grocery store, so I’d start looking there if you don’t typically buy them.
From there, it’s all about layering chili spices, hominy and peppers. To up the protein, I added in 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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