Vegan Red Pozole is a hearty, flavorful Mexican stew made with hominy, red chiles, and a medley of fresh vegetables. Rich in spices and savory depth, this plant-based version of the traditional Pozole Rojo is perfect for festive gatherings or cozy dinners. Packed with protein and fiber, it’s a warming, nutritious dish that celebrates authentic Mexican flavors.
Prepare Chiles: Soak dried guajillo or ancho chiles in hot water for 15 minutes, then blend into a smooth paste.
Sauté Aromatics: In a large pot, heat olive oil and sauté onions, garlic, and bell peppers until fragrant.
Add Vegetables & Hominy: Stir in chopped zucchini, carrots, and drained hominy. Cook for 3–4 minutes.
Add Chile Paste & Broth: Mix in the chile paste and vegetable broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes.
Season: Add cumin, oregano, salt, and pepper to taste. Adjust seasoning as needed.
Garnish & Serve: Serve hot, garnished with shredded lettuce or cabbage, radishes, avocado slices, lime wedges, and chopped cilantro.
2 cups cooked hominy (or canned, drained)
2 cups chopped vegetables (zucchini, carrots, bell peppers)
3–4 dried guajillo or ancho chiles, soaked and blended
4 cups vegetable broth
1 medium onion, chopped
2 tablespoons olive oil
2 cloves garlic, minced
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