Vegetable pozole is a vibrant, satisfying twist on the traditional Mexican hominy soup, swapping the usual pork or chicken for a medley of hearty vegetables and beans. It delivers all the deep, comforting flavors of the classic—thanks to dried chiles, garlic, and oregano—while remaining entirely plant-based. This version is naturally vegan, gluten-free, and comes together in about an hour, making it a perfect weeknight dinner that tastes like it simmered all day.
Ingredients
- 2 tbsp (30 ml) olive oil
- 1 large yellow onion, diced (about 1 ½ cups / 225 g)
- 4 cloves garlic, minced
- 2 medium carrots, peeled and sliced into ½-inch rounds (about 1 cup / 130 g)
- 2 celery stalks, sliced (about 1 cup / 100 g)
- 1 medium zucchini, diced (about 1 ½ cups / 200 g)
- 1 red bell pepper, seeded and diced (about 1 cup / 150 g)
- 2 dried ancho chiles, stems and seeds removed
- 2 dried guajillo chiles, stems and seeds removed
- 6 cups (1.4 L) vegetable broth
- 2 cans (15 oz / 425 g each) white hominy, drained and rinsed
- 1 can (15 oz / 425 g) pinto beans, drained and rinsed
- 1 tsp dried Mexican oregano (or regular oregano)
- 1 tsp ground cumin
- 1 bay leaf
- Salt and black pepper, to taste
- Juice of 1 lime (about 2 tbsp / 30 ml)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook for 1 minute more, until fragrant.
- Add the carrots, celery, zucchini, and bell pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 5–7 minutes.
- While the vegetables cook, prepare the chiles. Place the dried ancho and guajillo chiles in a dry skillet over medium heat. Toast for 30–60 seconds per side, until fragrant and slightly puffed. Be careful not to burn them, or they will become bitter. Transfer the toasted chiles to a bowl and cover with hot water. Let soak for 10 minutes, until softened.
- Drain the soaked chiles, reserving about ½ cup (120 ml) of the soaking water. Place the chiles in a blender with ½ cup (120 ml) of the soaking water and blend until completely smooth, about 1–2 minutes. If needed, add more soaking water to achieve a pourable puree.
- Pour the chile puree into the pot with the vegetables. Cook, stirring constantly, for 2–3 minutes to deepen the flavor and cook out the raw taste.
- Add the vegetable broth, hominy, pinto beans, oregano, cumin, and bay leaf. Stir to combine. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, allowing the flavors to meld.
- Remove the bay leaf. Stir in the lime juice and season with salt and pepper to taste. Ladle into bowls and serve hot with your choice of toppings.
Tips
- Handling chiles: Wear gloves when removing stems and seeds from dried chiles, or wash your hands thoroughly afterward. Avoid touching your eyes. If you prefer a milder soup, use only the ancho chiles and skip the guajillos, or reduce the amount.
- Substitutions: No hominy? You can substitute an equal amount of canned chickpeas or extra pinto beans, though the texture will be different. For a heartier soup, add 1 cup (150 g) of frozen corn kernels in the last 10 minutes of cooking.
- Make it spicier: Add a chipotle pepper in adobo sauce (minced) along with the chile puree for a smoky heat. Start with one and taste before adding more.
- Common mistake: Don’t skip toasting the chiles—it brings out their depth. Also, be sure to drain and rinse the hominy and beans thoroughly to remove excess sodium and canning liquid.
Serving Suggestions
Serve the pozole in deep bowls and let everyone customize their toppings. Classic garnishes include shredded cabbage or lettuce, sliced radishes, diced avocado, chopped cilantro, lime wedges, and a sprinkle of dried Mexican oregano. For added crunch, offer tortilla chips or tostadas on the side. A dollop of crema or Greek yogurt (if not strictly vegan) adds a cool, creamy contrast.
Variations
- Protein boost: Add 1 ½ cups (250 g) of cubed firm tofu or tempeh along with the broth for extra protein. For a non-vegan version, you can add shredded rotisserie chicken in the last 10 minutes of cooking.
- Green pozole: Replace the dried chiles with 1 cup (150 g) of roasted poblano peppers (peeled and seeded) and 2 cups (60 g) of fresh spinach, blended with a little broth. This creates a vibrant green broth.
- Quicker version: Use 3 tbsp (45 g) of ancho chile powder instead of the dried chiles. Add it with the spices and skip the soaking/blending step. The flavor will be slightly less complex but still delicious.
Storage and Reheating
Store leftover pozole in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making it even better the next day. To freeze, cool the soup completely, then transfer to freezer-safe containers or zip-top bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat on the stovetop over medium heat, stirring occasionally, until bubbling. You can also microwave individual portions in 1-minute intervals, stirring between. If the soup thickens too much upon standing, add a splash of vegetable broth or water to reach your desired consistency.
Frequently Asked Questions
Can I use canned hominy instead of dried? Yes, canned hominy is the most convenient option and works perfectly. Be sure to drain and rinse it well to remove excess sodium. If you prefer to use dried hominy, you’ll need to soak and cook it separately before adding it to the soup, which adds significant time.
What is hominy? Hominy is dried corn kernels that have been treated with an alkaline solution (like lime or lye) to remove the hull and germ. This process, called nixtamalization, gives hominy its distinctive puffy, chewy texture and also makes the corn’s nutrients more available. It’s the essential ingredient in pozole.
My soup is too thin. How can I thicken it? If you prefer a thicker broth, you can mash some of the beans against the side of the pot with a fork before serving, or blend 1 cup of the soup and stir it back in. Alternatively, simmer uncovered for an extra 10–15 minutes to reduce the liquid.
Can I make this in a slow cooker or Instant Pot? Yes. For a slow cooker, sauté the vegetables and prepare the chile puree as directed, then transfer everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours. For an Instant Pot, use the sauté function for the vegetables and chile puree, then add all remaining ingredients and cook on high pressure for 10 minutes, followed by a quick release.
Is this soup gluten-free? Yes, all the ingredients are naturally gluten-free. Just be sure to check the labels on your vegetable broth and canned goods to ensure they don’t contain any hidden gluten.
What can I use instead of ancho or guajillo chiles? If you can’t find these dried chiles, you can substitute with 1–2 dried New Mexico chiles or 2–3 tablespoons of ancho chile powder (not chili powder, which contains other spices). For a smoky, spicier flavor, you could also use a chipotle pepper in adobo sauce, but start with a small amount.
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