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!
Ingredients:
Makes Approximately 6 Servings
Pozole Soup:
- 1 Cup Water
- 1 Container Vegetable Broth (32 oz)
- 2 Cans (25 oz) White Hominy (the more, the merrier though!)
- 1/4 Cup Coconut Oil
- 1 Guajillo Chile Pepper, dried
- 2 Ancho Chile Peppers, dried
- 8 Arbol Chile 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
Garnish:
- 1/2 Cabbage, shredded
- 5 Radishes, julienned
- 1 Limes, cut into wedges
- 1 Bunch Fresh Cilantro
- Tostadas
Directions:
- Add water and vegetable broth to a large pot and bring it to a boil. Once boiling, turn heat to low and stir occasionally.
- Dice onions and garlic and add them to the pot.
- Remove stems from the chile peppers and blend them 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 these to the pot and continue stirring occasionally.
- Add in hominy, coconut oil, seasoned salt, oregano, and bay leaf.
- Continue to simmer over low heat for approximately 30 minutes.
- Serve garnished with cabbage, radish, cilantro, and lime. We also like to eat pozole with tostadas, or even crunch them up and put them in too!
