Sustainability made simple

Vegan Pozole: A Simple, Comforting Recipe

A homemade vegan pozole.
Foto: CCO / Wikimedia Commons / Stephanie from Austin TX

Is it possible to make vegan pozole? Pozole is a traditional Mexican dish, somewhere between a stew and a soup, usually made with either chicken or pork, but it tastes just as tasty without meat!

The name “pozole” comes from the prehispanic Aztec language of Nahuatl (pozolé, pozolli or pasole) and describes the “frothy” stew made from dried maize kernels treated with alkali, or “hominy”. Pozole is one of Mexico’s favorite dishes and is often eaten at big celebrations, like Mexican independence day. The three types of pozole come in the colors of the Mexican flag – green “verde”, white “blanco” and red “rojo”. 

The color of the pozole corresponds to the ingredients used in the dish. White pozole is a base pozole, whereas the green and red pozoles add a salsa made from the corresponding color vegetables. The green pozole might add tomatillos (Mexican husk tomato), cilantro, epazote (Mexican tea), or jalapeños. Red pozole usually adds a range of chilies such as guajillo, ancho, or piquin.

Pozole is traditionally a meaty stew made using chicken or pork, but there are many ways to make vegan pozole. Typical options include tofu, hominy, jackfruit, mushrooms, or garbanzo beans.

How to Make Vegan Pozole

The holy trinity of Mexican food.
The holy trinity of Mexican food.
(Foto: CC0 / Pixabay / Jcarlosmpxl)

You will need:

  • 1 large onion, diced
  • 3–4 garlic cloves, minced
  • 31 oz or 900gm hominy drained and rinsed (you can often find this in the international aisle at the grocery store, or specialty central American supermarkets)
  • 16 oz container of cremini mushrooms sliced
  • salt + pepper, to taste
  • 1 teaspoon oregano
  • 1 large dried bay leaf or 2 small ones
  • 8.5 cups 2 lt. of homemade vegetable broth
  • 1 – 2 juicy limes


  1. Add the olive oil to a large pot and saute the onions until golden. Then add the garlic and season with salt, pepper, and oregano and heat until fragrant, about 1 minute. 
  2. Next, add the mushrooms to the pot and sauté until soft, about 8 minutes. Once cooked blend in the hominy with the rest of the ingredients.
  3. Pour over the vegetable broth and add the bay leaves and give it a good mix to combine. Simmer at medium-low heat until the hominy is tender (~ 30-45 minutes). Taste to see if more seasonings are needed!
  4. Finally, add the lime juice and serve.

Experiment with different takes on the recipe. Add ingredients like jalapeño or tomatillos to turn this into a green pozole or a mix of chilies like guajillos chiles or pasilla chiles. Optional toppings include vegan feta cheese, cilantro leaves, shredded cabbage or lettuce, radishes, or tortilla chips.

Remember: To protect the environment and your health, always choose organic ingredients when possible. Check your local farmer’s market for produce, or try growing your vegetables at home! If you like Mexican food, try growing hot chili peppers to add a kick to vegan pozole, tacos, or quesadillas. 

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