Vegan Pozole Rojo
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!
- 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