October 10, 2016

Vegan Pozole

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.

Vegan Pozole! Hearty, protein-rich soup made with hominy, peppers and beans. Vegan and gluten-free | www.delishknowledge.com

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.

Vegan Pozole! Hearty, protein-rich soup made with hominy, peppers and beans. Vegan and gluten-free | www.delishknowledge.comVegan Pozole! Hearty, protein-rich soup made with hominy, peppers and beans. Vegan and gluten-free | www.delishknowledge.com

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! 

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Vegan Pozole! Hearty, protein-rich soup made with hominy, peppers and beans. Vegan and gluten-free | www.delishknowledge.com

Vegan Pozole

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 6 servings 1x
  • Category: soup, dinner, healthy, vegan, glutenfree
  • Cuisine: American

Description

Vegan Pozole! Hearty, protein-rich soup made with hominy, peppers and beans. Vegan and gluten-free.


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 6 servings 1x
  • Category: soup, dinner, healthy, vegan, glutenfree
  • Cuisine: American
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 6 servings 1x
  • Category: soup, dinner, healthy, vegan, glutenfree
  • Cuisine: American
Scale

Ingredients

  • 2 dried chiles de arbol
  • 2 dried ancho chiles
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 poblano pepper, diced
  • 1 tablespoon chile powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried Mexican oregano (can sub regular oregano)
  • 1/4 teaspoon smoked paprika
  • 2 15 ounce cans hominy, drained
  • 1 15 ounce can kidney beans, drained and rinsed
  • 4 cups vegetable broth (I prefer Pacific Food’s vegetable broth)
  • 1 bay leaf
  • 1 lime, juiced
  • 1/4 cup chopped cilantro, plus more for garnish
  • toppings of choice: sliced radishes, diced avocado, cilantro, lime wedges, crispy tortilla strips

Instructions

  1. Remove the stems from the dried chilis and as many seeds as possible. Place dried chilis in a bowl with hot water, submerging the chilis with a plate if needed until soft, about 15 minutes. Transfer the chiles and 1 cup of the soaking liquid to a high-powered blender along with the garlic. Puree until smooth.
  2. In a stock-pot or dutch oven, heat the olive oil over medium heat. Add the onion and poblano pepper and cook until very soft and tender, about 15 minutes. It should be browned and very tender.
  3. Add in the spices (chile powder, cumin, dried oregano, paprika) and cook another minute or two.
  4. Stir in 1 cup of the chile sauce (can add more depending on spice preference), hominy, beans, vegetable broth, bay leaf and bring to a boil.
  5. Reduce heat to low, cover and simmer for 20 minutes, until thickened.
  6. Stir in the lime juice and cilantro. Season to taste as needed, with salt and pepper.

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Meet Alex Caspero

Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.

31 comments
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  1. I now see where the garlic is added. For meat eaters adding shredded browned jackfruit makes a great meat like texture.

  2. A Mexican friend has adopted this recipe and serves it to her siblings, children and grandchildren in Mexico! It’s a hit! I have re-read it several times and no mention where or when to add the garlic. I am putting in at the same time as the dried spices.

  3. This was delicious! We didn’t have a poblano so we substituted a Serrano. It was definitely a little spicy, but perfect for our tastes. I’m excited to have leftovers today as I think the thickening over night will make it even better. Thank you for the simple and tasty recipe!

  4. Recipe is awesome. FWIW, I added a yellow pepper to the poblano and some basil + chipotle to the spices. Also found that using the kidney bean + hominy water with bouillon (ILO broth) and dried shitake (2x) upped the umami.

  5. It says a lot about your worldview that you call Italian oregano “regular” even though Mexican food is native to your Homeland and the Europeans we’re immigrants.

    Thanks for sharing this recipe, it’s delicious.

  6. I omitted the chili powder (not missed from ‘heat’ or flavor) and used only 1/2 of the pepper sauce (wow, I could smell the heat after I took the cover off from blender). This was absolutely DELICIOUS and spicy enough. Layers of flavor and texture is very good, I also loved the extra protein with kidney beans!

  7. this was super spicy and super flavorful. Put a bunch of lime in to balance out the heat, and it was perfect. Thanks for this!

  8. Hi! Does the poblano pepper just add spice or is it essential to the dish? I want to make this tonight, but I don’t have a poblano.

  9. In the directions, it mentions adding in chili sauce. i don’t see that in the ingredients list. What is chili sauce and where can I find it?

  10. I would definitely add more water/broth since it is supposed to be brothy AND omit the chili powder & paprika. Then it you got it. But the essentials are there 🙂

  11. I had vegan pozole at a soup and salad bar yesterday. I’m so glad I found this recipe! Thank you Alex!

  12. I’ve never heard of Pozole. It looks so hearty and flavorful. Perfect for this chilly fall weather

  13. This looks like it is so flavorful!! Also, loved hearing about your grad school days 🙂 Food memories are the best memories!