Delicious Vegetarian Posole Recipe: A Flavorful Delight

As a vegan chef, I’m always looking for recipes that are not only delicious but also nutritious. One of the recipes that I love to make is vegetarian posole, also known as pozole. This Mexican soup stew is a comforting and hearty dish that is perfect for cold winter nights when you need something warming and filling.

Pozole has been a part of Mexican cuisine for centuries, and it’s usually made with pork or chicken. However, this vegetarian version is just as satisfying and flavorful as the original recipe, without sacrificing taste or texture.

In this recipe article, I’m excited to share with you how to make this vegan pozole recipe that will blow your mind. We’ll use hominy, a type of corn that’s been soaked in an alkaline solution to help remove the outer hulls, and other ingredients like fresh tomatillos, poblano peppers, and green chiles for a spicy kick.

Not only is this recipe delicious and healthy, but it’s also versatile enough to accommodate other dietary needs. Whether you’re a vegan or vegetarian looking for a new recipe to try or simply want to spice up your dinner routine with something different and flavorful, this pozole recipe is sure to be a hit at your next family gathering or potluck party. So why not give it a try? Let’s get cooking!

Why You’ll Love This Recipe

Posole (Vegetarian)
Posole (Vegetarian)

Are you looking for a hearty and delicious soup that is also vegan? Look no further than this vegetarian posole recipe. This Mexican-inspired dish is made with flavorful and healthy ingredients like fresh cilantro, diced tomatoes, and hominy that will leave your taste buds dancing.

One of the best things about this recipe is its adaptability. Whether you are following a vegan or vegetarian diet or simply looking to incorporate more plant-based meals into your routine, this posole is the perfect choice. It is so full of flavor and texture that you won’t even miss the meat.

Plus, this posole recipe can be easily customized to suit your preferences. If you like things spicy, add more chili powder or diced green chilies. Prefer a milder flavor? Simply leave out those ingredients. You can also experiment with different types of beans or hominy to create your own unique version of this classic soup.

This vegetarian posole recipe is not only delicious but also packed with nutrients. Hominy provides plenty of fiber, while the addition of fresh vegetables like poblano peppers and tomatillos adds vitamins and minerals to the mix.

So why not give it a try? Whip up a batch of this vegan posole for dinner tonight and discover why it’s sure to become your new favorite comfort food.

Ingredient List

 Hearty and flavorful: vegetarian posole!
Hearty and flavorful: vegetarian posole!

Let’s dive into the ingredient list for this flavorful vegan posole recipe. Don’t worry, nothing hard to find here. You will need:

Main Ingredients:

  • White hominy – 2 cans, drained and rinsed.
  • Yellow hominy – 1 can, drained and rinsed.
  • Vegetarian chicken broth – 3 cups.
  • Water – 3 cups.
  • Diced tomatoes – 1 can.
  • Diced green chilies – 1 can.
  • Fresh garlic cloves, minced – 3-4 cloves.
  • Onions, diced – 1 large.


  • Poblano peppers, chopped – 2 cups (around 2 large peppers).
  • Fresh tomatillos, husks removed and chopped – 1 cup.
  • Cilantro, chopped – around half a cup.

Spices and Flavors:

  • Chili powder – 1 tablespoon.
  • Lime juice – squeezed from half a lime, or more to taste.
  • Canola oil or olive oil, for sautéing.

### Optional Extras:

  • Pinto beans – one can of drained and rinsed pinto beans to add a protein kick.

This ingredient list is flexible and open to interpretation. If you want to add corn or switch out the beans, the choice is all yours. Be creative with whole ingredients and feel free to modify.

The Recipe How-To

 A bowl of goodness: vegetarian posole!
A bowl of goodness: vegetarian posole!

Below is the recipe for a delicious Vegetarian Pozole Rojo that will surely satisfy your taste buds. It’s a perfect soup stew for any occasion or time of the day, and it’s easy to make with just a few simple steps.


  • 1 tablespoon of canola oil
  • 1 tablespoon of olive oil
  • 2 cups of diced onions
  • 3-4 fresh garlic cloves, minced
  • 1 large can (28 oz) of diced tomatoes
  • 3 cups of water or vegetable broth
  • 2 cans (15 oz) of white hominy, drained and rinsed
  • 2 cans (15 oz) of yellow hominy, drained and rinsed
  • 1 can (4.5 oz) of diced green chilies
  • 1 tablespoon of chili powder
  • Salt and pepper to taste
  • Juice from one lime
  • Fresh cilantro for garnish

Step-by-step instructions:

  1. In a large pot or Dutch oven, heat the canola oil and olive oil over medium-high heat. Once hot, add the diced onions and minced garlic. Sauté until the onions are translucent and garlic is fragrant.

  2. Add in the diced tomatoes, vegetarian chicken broth, white hominy, yellow hominy, diced green chilies, chili powder, salt and pepper to taste.

  3. Bring to a boil while stirring occasionally.

  4. Once boiling reduce heat to low-medium and let it simmer for 30 minutes.

  5. After 30 minutes, remove from heat and add in lime juice.

  6. Serve immediately with fresh cilantro as garnish.

Note: This can also be made in a slow cooker if desired. Sauté the veggies beforehand, then add all ingredients into the slow cooker on low for six hours.

Now you have a quick and easy recipe for vegetarian pozole rojo that will be sure to impress anyone who tries it!

Substitutions and Variations

 Spice up your day with vegetarian posole!
Spice up your day with vegetarian posole!

Making substitutions and variations to any recipe is one of the exciting parts of cooking! With this vegetarian posole, there are so many ways you can make it your own by changing up the types of beans, hominy, or even broth.

Firstly, you can easily substitute black beans or pinto beans for the cannellini beans. They will provide a slightly different texture and flavor that also complements the boldness of the chilies and spices in the pozole.

Another way to mix things up is by using half white hominy and half yellow hominy for the two cans of hominy called for in this recipe. While both types of hominy have the same taste, they vary in color and texture, which can give an appealing visual appeal to the dish.

If you’re looking for a vegan pozole rojo instead, substitute vegan chicken broth for vegetable broth or even water. You’ll still capture the smoky chile flavors without sacrificing its richness.

For those who prefer some heat in their meal, add more diced green chiles, chili powder, or roasted poblano peppers. On the other hand, if you can’t handle much spice, reduce or omit these ingredients entirely.

If you have leftover roasted veggies like bell peppers, add them into your soup stew for a slightly different savory depth. Alternatively, sprinkle cilantro on top before serving it with lime juice as an extra touch of tanginess.

In summary, these substitution ideas prove that the versatile vegetarian pozole can satisfy various cravings while keeping its essence intact. Have fun experimenting with different substitutes or variations to make this a go-to recipe ideal for any occasion!

Serving and Pairing

 A vibrant bowl: vegetarian posole!
A vibrant bowl: vegetarian posole!

Serving Pozole is a delightful feast that can warm up your winter evenings or cooling summer nights alike. Its fragrant aroma wafts through the kitchen, tantalizing your taste buds with its bold flavors and richness. When it comes to serving this wonderful Mexican soup stew, there are many ways to make it look and taste fantastic. Here are some ideas for serving and pairing Vegan Pozole.

To start, garnishing is essential in the world of Pozole; adorn it with fresh cilantro, diced onions, lime wedges, radishes sliced thin, green cabbage, and avocado. These toppings will add a pop of color, texture and flavor to the soup.

As for pairings, you can’t go wrong with below options:

– Tortilla Chips: light, crunchy corn chips adds volume and crunch to every bite.

– Guacamole: A cool dollop of guac on top of your steamy soup sounds delicious.

– Negra Modelo beer: This dark beer hails from Mexico and pairs very well with spices infused in vegan pozole rojo.

For those who prefer wine drinks over beer, Malbec from Argentina or Pinot Noir from Oregon makes a perfect balance choice. The fullness of the wine complemented by its soft tannins matches well with mild spices in posole verde recipe.

With these exquisite pozole recipes and recommendations on serving and pairing, enjoy your next hot bowl of vegan pozole any time of the year. You’re sure to impress your family and friends with your culinary skills!

Make-Ahead, Storing and Reheating

 Satisfy your taste buds with vegetarian posole!
Satisfy your taste buds with vegetarian posole!

As much as I love to make fresh pots of pozole, there’s no denying that sometimes it’s just not feasible. That’s why I’ve put together some tips for making this in advance, storing leftovers, and reheating your vegetarian posole to perfection.

Make-Ahead: If you’re planning on prepping ahead of time, an important thing to consider is the hominy. If you add it too soon, it can become mushy and unappetizing. To solve this issue, simply prepare the broth and veggies ahead of time, then add the hominy shortly before serving.

Storing: Store leftover stew in an airtight container in the refrigerator. The ingredients will continue to meld and develop even more flavor as they sit. Plus, having leftovers means no cooking for lunch or dinner the next day!

Reheating: When ready to reheat, pour bean and hominy stew into a pot and heat over medium-low heat until hot. If the pozole is too thick after being refrigerated, simply add a bit of vegetable broth or water to thin it out.

Another solution for those who prefer not to use plastic containers is glass containers. These containers are safe for food storage due to their non-toxic components. They come with lids that offer a tight seal that ensures your foods remain fresh for longer durations. Afterward, they are easy to reheat safely in a microwave or oven without ending up releasing chemicals into your pozole.

Whether you’re whipping up a pot of vegetarian pozole or simply saving leftovers from a previous meal, storing and reheating this delicious soup is a breeze with these tips – ensuring that you can enjoy its flavors anytime.

Tips for Perfect Results

 Let the flavors of the Southwest come alive with vegetarian posole!
Let the flavors of the Southwest come alive with vegetarian posole!

In order to make the most delicious posole, there are a few key tips and tricks to keep in mind. As someone who has prepared this dish many times, I have learned from my mistakes and perfected my technique. Here are some of my top tips for making perfect vegan pozole:

1. Start with high-quality ingredients:

The freshness and quality of your ingredients can make all the difference in the flavor of your pozole. Be sure to choose fresh produce, such as ripe tomatoes and fragrant cilantro, and use high-quality vegetarian chicken broth or vegetable broth.

2. Use both types of hominy:

Traditional pozole is made with a combination of white and yellow hominy, which provides a balance of flavors and textures. Be sure to include both types in your recipe for the best results.

3. Add lime juice at the end:

For an extra burst of flavor, add fresh lime juice to your pozole just before serving. The acidity will help brighten up the flavors of the soup, making it even more delicious.

4. Let it simmer:

To allow all the flavors to meld together, be sure to let your pozole simmer for at least 30 minutes. This will give the soup time to thicken and intensify in flavor.

5. Make it ahead of time:

Pozole can be made ahead of time and actually tastes even better the next day once all the flavors have had time to fully meld together. Store your leftover pozole in an airtight container in the fridge for up to three days.

By following these tips, you can ensure that your posole turns out perfectly every time. Happy cooking!

Bottom Line

In conclusion, this vegetarian Posole recipe is perfect for anyone looking for a warm and satisfying bowl of soup that not only tastes amazing but is also good for you. With its combination of hearty hominy, spicy green chiles, and flavorful broth, this soup will leave you feeling satisfied and nourished.

By following the easy-to-follow recipe instructions and using high-quality ingredients like fresh cilantro, diced tomatoes, and vegan chicken broth, you can create a dish that’s both delicious and healthy. Plus, with ample substitutions and variations for every ingredient imaginable, you can easily adapt this recipe to your liking.

So whether you’re a lifelong vegetarian or just looking for a tasty meat-free option to add to your meal rotation, this vegan Pozole recipe is worth giving a try. With its rich flavors and variety of textures, it’s sure to become a favorite in your household. So grab your apron and get cooking – it’s time to whip up some delicious Pozole!

Posole (Vegetarian)

Posole (Vegetarian) Recipe

This is a hearty main course soup. It's easy to stretch with more broth and/or veggies. It's so simple, quick and flavorful. Even my three-year-old grandson likes it!
No ratings yet
Prep Time 5 mins
Cook Time 25 mins
Course Main Course
Cuisine Mexican
Calories 149.2 kcal


  • 1 cup textured vegetable protein, chunks
  • 3 cups water, boiling
  • 2 onions, chopped
  • 4 fresh garlic cloves, minced
  • 1 tablespoon canola oil or 1 tablespoon olive oil
  • 1 (4 ounce) can diced green chilies
  • 2 (15 ounce) cans white hominy or (15 ounce) cans yellow hominy
  • 4 diced tomatoes (fresh or canned)
  • vegetarian chicken broth (I use Frontier brand powdered broth)
  • 1 tablespoon chili powder (I use Frontier brand Fiesta Blend)
  • 3 -5 stalks fresh cilantro, chopped
  • 6 cups water (additional)
  • lime juice


  • Add several tablespoons of powdered broth (to your taste) to boiling water.
  • Stir until dissolved.
  • Add Textured vegetable protein chunks.
  • Cover and remove from heat.
  • Let the chunks absorb the liquid while you prepare the rest of the soup.
  • In a large soup pot, saute onion until soft.
  • Add garlic and continue sauteing until fragrance is released.
  • Add chili powder to sauteed vegetables and mix well.
  • Add 6 cups of water and bring to a boil.
  • Stir in chilies, hominy and tomatoes.
  • Add Textured vegetable protein chunks and additional broth powder to taste.
  • Simmer for 10-20 minutes to blend flavors.
  • Add fresh cilantro to bowl (Some folks don't care for the taste).
  • Add a squirt of lime juice to taste.
  • Serve with corn chips or tortilla chips.

Add Your Own Notes


Serving: 476gCalories: 149.2kcalCarbohydrates: 26.3gProtein: 2.9gFat: 3.9gSaturated Fat: 0.4gSodium: 542.8mgFiber: 4.8gSugar: 4.9g
Keyword < 30 Mins, Beans, Corn, Easy, Inexpensive, Mexican, Native American, Onions, Peppers, Southwestern, Soy/Tofu, Spicy, Stew, Stove Top, Vegan, Vegetable
Tried this recipe?Let us know how it was!

Recommended Recipes Just For You