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!
Recipe type: Main
Cuisine: Vegan
Serves: 6 servings
Optional toppings:
  1. 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.
  2. 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.
  3. 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).
  4. Add blended chiles and cook for 3-5 minutes or until it begins to turn darker in colour.
  5. Add pinto beans, hominy, vegetable broth and bay leaves, and stir to combine.
  6. 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.
  7. Taste and season with salt to taste.
  8. To serve, add pozole to bowls and top with your favourite optional toppings.
  9. 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