Vegan Pozole Rojo

Vegan Pozole Rojo
Vegan Pozole Rojo with Cilantro, Cabbage, Radish, and Lime

Mexican pozole is traditionally a celebratory dish made with pork. There are three main types: pozole rojo (red), pozole blanco (white), and pozole verde (green). Here is a recipe for pozole rojo, using red chiles, and of course no pork! This pozole recipe is completely plant-based, but definitely doesn’t lack the flavor of this delicious Mexican dish.

Our main ingredient in this vegan pozole is hominy (maiz blanco), which is made by soaking shelled corn in a water-lime mixture. 

Pozole History: Human Meat, to Pork, to Vegan!

We’ve come a long way since the beginning of pozole, that’s for sure. In the days of the Aztecs, where human sacrifice was a ritualistic offering to their gods, cannibalism was also common. This is the frightening start of pozole according to many historical accounts – containing human meat of sacrificed prisoners.

Fast forward to more recent history, traditional pozole for holidays and special events is made with pork. Arguably a nice improvement, but still not quite there.

How about vegan pozole? Sound better? I thought so.

The delicious flavors of the dried chiles, garlic, onions, and herbs are more than enough to make this plant-based soup a perfect addition to any celebration. It’s perfect for pot-lucks, holidays, or (if you’re like us) any normal day of the week!

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Estimated Cost$17
Course Main Course
Cuisine Mexican
Servings 6 People
Calories 385.9 kcal

Helpful Equipment


Pozole Soup

  • 1 Cup Water
  • 32 oz. Vegetable Broth (1 large container)
  • 50 oz. White Hominy (2 Cans)
  • 1/4 Cup Coconut Oil
  • 1 Guajillo Chili Pepper (dried)
  • 2 Ancho Chili Peppers (dried)
  • 8 Arbol Chili Peppers (dried)
  • 1 White Onion (diced)
  • 4 Cloves Garlic (diced)
  • 3 tbsp. Seasoned Salt
  • 1 tbsp. Mexican Oregano (standard oregano is a fine substitute)
  • 1 Bay Leaf


  • 1/2 Head Cabbage (shredded)
  • 5 Radishes (julienned)
  • 1 Lime (cut into wedges)
  • 1 Bunch Fresh Cilantro
  • 4 Tostadas


  • Add liquids to a large pot and bring it to a boil. Once boiling, turn heat to low and stir occasionally.
    1 Cup Water, 32 oz. Vegetable Broth
  • Dice onions and garlic and add them to the pot.
    1 White Onion, 4 Cloves Garlic
  • Remove stems from the chili peppers.
    1 Guajillo Chili Pepper, 2 Ancho Chili Peppers, 8 Arbol Chili Peppers
  • Blend the peppers into a powder using a food processor. If you don’t have a blender or food processor, you can grind them with a mortar and pestle.
  • Add peppers to the pot and continue stirring occasionally.
  • Add in remaining soup ingredients and spices.
    50 oz. White Hominy, 1/4 Cup Coconut Oil, 3 tbsp. Seasoned Salt, 1 tbsp. Mexican Oregano, 1 Bay Leaf
  • Continue to simmer over low heat for approximately 30 minutes. 
  • Garnish to your liking and serve!
    1/2 Head Cabbage, 5 Radishes, 1 Lime, 1 Bunch Fresh Cilantro, 4 Tostadas

Notes & Tips

We also like to eat pozole with tostadas, or even crunch them up and put them in too!


Calories: 385.9kcalCarbohydrates: 60.4gProtein: 7.7gFat: 14.6gSaturated Fat: 8.7gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 2gTrans Fat: 0.02gSodium: 3782.5mgPotassium: 498.7mgFiber: 14.3gSugar: 13.6gVitamin A: 3631.6IUVitamin C: 34.6mgCalcium: 120.2mgIron: 3.8mg

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