Vegan Pozole Recipe
Satisfying, colorful, and packed with flavor, this vegan pozole brings together hominy, peppers, and veggies in a soul-warming Mexican broth.
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Why I Love This Vegan Pozole
There’s something soul-satisfying about a big, steaming bowl of pozole, especially when it’s loaded with vibrant veggies and hearty hominy. I’m always drawn to this vegan version for its rich blend of flavors and that perfect, chewy pop that hominy brings to the table. It’s the kind of meal that hits the spot whether you’re looking to impress a crowd or just treating yourself to a comfort classic.
What really sets this soup apart is its versatility—not just in the ingredients but in how you serve it up. From crunchy bell peppers and soft carrots to the freshness of radishes and creamy avocado on top, you get a full spectrum of textures and flavors in every spoonful. And of course, a generous squeeze of lime at the end is a must.
I’ve found vegan pozole to be one of those meals that’s as good for gatherings as it is for a solo weeknight dinner—it’s hearty but still feels light, and leftovers are always on point. Here’s what I love to pair it with:
- warm corn tortillas for dunking
- a crusty loaf of bread for soaking up the broth
- extra lime wedges on the side
This is the kind of meal that always gets better with garnishes, so don’t skip 'em. I guarantee a bowl of this pozole will leave you digging in for seconds.
Vegan Pozole
Hearty Mexican soup with hominy, peppers, and veggies in a spicy, comforting broth.
Ingredients
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent (about 3-4 minutes).
- 2
Add the diced red and green bell peppers and sliced carrots. Cook for an additional 5 minutes until the vegetables are tender.
- 3
Stir in the hominy, vegetable broth, cumin, oregano, chili powder, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.
- 4
Taste and adjust seasoning as needed. If desired, add more chili powder for extra heat.
- 5
Serve the pozole hot, garnished with chopped cilantro, lime wedges, sliced radishes, and avocado slices.
Notes
To make ahead, store the soup and garnishes separately.
Add more chili powder or fresh chilies for extra spice.
Swap in other vegetables as desired, such as zucchini or corn.
Nutrition Facts
Serves: 6 bowls
Calories Per Serving: 180
Frequently Asked Questions About This Recipe
Hominy is corn that’s been treated to remove the hull and germ, resulting in big, chewy kernels. It’s available canned in most grocery stores in the Latin foods aisle, or dried in specialty stores.
This vegan pozole recipe is naturally gluten-free as long as you use certified gluten-free vegetable broth.
Yes! Vegan pozole keeps well in the fridge for up to 4 days, and the flavors often deepen with time. Just add fresh garnishes before serving.
Increase the chili powder or add a diced jalapeño or chipotle in adobo when sautéing the vegetables for an extra kick.
Classic toppings include chopped cilantro, lime wedges, avocado slices, and sliced radishes. Shredded cabbage, diced onion, or tortilla chips are great too.
