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!


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


  • 1/2 Cabbage, shredded
  • 5 Radishes, julienned
  • 1 Limes, cut into wedges
  • 1 Bunch Fresh Cilantro
  • Tostadas


  1. Add water and vegetable broth to a large pot and bring it to a boil. Once boiling, turn heat to low and stir occasionally.
  2. Dice onions and garlic and add them to the pot.
  3. 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.
  4. Add in hominy, coconut oil, seasoned salt, oregano, and bay leaf.
  5. Continue to simmer over low heat for approximately 30 minutes. 
  6. 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!


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