Vegan Pozole Rojo
Prep time
Cook time
Total time
I'm going to show you how to make a vegan pozole rojo recipe (also spelled posole rojo) in under 60 minutes! This vegan version of pozole is a smokey and savoury soup recipe that's easy and full of flavour! The soup is also gluten-free!
Author: The Edgy Veg
Recipe type: Main
Cuisine: Vegan
Serves: 6 servings
Ingredients
- 2 dried guajillo Chiles, seeds and stems removed
- 2 dried pasilla chiles, seeds and stems removed
- 2 dried Arbol chiles, seeds and stems removed
- 1 cooking onion, chopped
- 4 garlic cloves
- ¼ cup cilantro, chopped + extra to garnish
- 2 tsp white vinegar
- 1 tsp oregano
- ¼ tsp cumin
- ½ tbsp sea salt
- ¼ cup vegetable or avocado oil
- 2 carrots, chopped
- 1½ lb (24 oz) mushrooms of choice, sliced
- 1 14oz can pinto beans
- 1-28 oz can hominy, rinsed
- 8 cups vegetable broth
- 1 bay leaf
Optional toppings:
- Shredded cabbage
- thinly sliced radishes
- diced avocados
- lime wedges
- chopped cilantro
- tortilla chips
- vegan cream or sour cream
Instructions
- In a medium-sized saucepan, add the dried chiles and onion and enough water to cover completely. Cover and bring everything to a boil. Reduce heat to a simmer and cook for 15 mins, or until chiles are soft.
- When chiles are softened, add them to a blender along with ½ cup of the liquid the chiles were cooked in, garlic, cilantro, vinegar. oregano. cumin, and salt, and blend until smooth. Add more chile cooking liquid as needed to get a tomato paste consistency.
- Meanwhile, in a large pot heat vegetable oil of choice over medium-high heat. Add carrots and mushrooms and a pinch of salt, and cook until the mushrooms release their liquid and are browned slightly (about 10 minutes).
- Add blended chiles and cook for 3-5 minutes or until it begins to turn darker in colour.
- Add pinto beans, hominy, vegetable broth and bay leaves, and stir to combine.
- Bring the soup to a boil and then reduce heat to medium, and partially cover the pot. Simmer for about 30-40 mins or until hominy is tender, and soup has reduced slightly.
- Taste and season with salt to taste.
- To serve, add pozole to bowls and top with your favourite optional toppings.
- NOTE: add more peppers if you want it spicy
Nutrition Information
Serving size: 1 serving Calories: 277 Fat: 11.2g Carbohydrates: 27.3g Sugar: 6.8g Fiber: 8.7g Protein: 9.3g
Recipe by The Edgy Veg at https://www.theedgyveg.com/2021/10/22/vegan-pozole-rojo/