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Pozole purists might clutch their pearls because there's no pork in this recipe, but they'll shut the actual heck up after the first spoonful. This vegan pozole rojo pulls out all the flavor stops, but it's mad easy to pull off with just chiles, veggies, hominy, and beans doing their thing.
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This vegan version of pozole lives and dies by dried chiles- ancho, guajillo, pasilla, but mine also throws in some chipotle for a wee bit more smoke and heat. They get toasted, soaked, blended smooth, and turned into that iconic deep red color base people lose their minds over.
Hominy (aka maize pozolero, which is where this flavorful soup recipe gets its darn name from) is, of course, essential. Those big chewy kernels bring texture and body regular corn could never even dream of. Skip them and you've made soup. Not pozole. Sorry to be the bearer of hard truth.
Traditional red pozole recipes usually lean hard on pork and marathon simmer sessions. This version said nahhhh and took the smarter, kinder shortcut. Soy curls soak up the chile broth and give you something awesome to sink your teeth into, without babysitting an instant pot for 6 hours or bothering a single piggy bb.
It's the ultimate way to round out a meal of tofu chorizo-stuffed vegan taquitos or vegan picadillo.
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🥰 Why you'll adore this Vegan Pozole Rojo recipe
✊Vegan AF & GF: "But where do you get your protein?" Oh shush, all my vegan Mexican recipes handle that without making it weird about it. It also happens to be one of the gluten-free vegan recipes you can share on special occasions with any ol' non-veg person and have them leave the table super-delighted.
🌶️ Chile Forward and Not Apologizing: The broth is dark, smoky, and intense in a way that suggests standards were involved. Definitely not a shy little spicy food.
🥬 Toppings That Mind Their Own Business: Crunch, bite, richness, acid. You pile it on however your heart says and the bowl goes "ok yes ma'am" and adjusts. Power feels good, doesn't it. But remember, absolute power corrupt absolutely, which is why each person at the table can garnish this pozole to their taste.
✅ Cooked, Re-Cooked, Scrutinized, Tested Worldwide: The vegan recipes I share all get perfected with feedback from hundreds of recipe testers from all around the world. That's how I know this pozole will work reliably anywhere on the planet with slightly varying ingredients.
💣 Learn the bomb vegan Mexican recipes
This guide to my most popular vegan Mexican recipes is 100% FREE, & you'll love the actual heck out of it 🥰
🍲 Vegan Red Pozole Ingredients
Soy Curls
I recommend using Butler soy curls, because they are the OGs of the soy curl game. Chewy, protein-packed, not as processed as TVP, and fully down to absorb chile broth like "glorp glorp, thank you". If you have some leftover after making this, rock them in vegan pot pie or a vegan chicken mole torta. Hate soy? Pan-fried pulled King oyster mushrooms, young jackfruit, or seitan will also work in place of them.
Chipotle Peppers in Adobo
Chipotle peppers in adobo are here to add smoke, heat, and rich flavors to the sautéed soy curls. I use my own chipotle peppers in adobo recipe, but La Morena and La Costeña are both good bets if you're not going to make your own.
The Dried Chiles
Ancho, guajillo chiles, pasilla, and chipotle are the chile dream team of this recipe. Ancho brings that mild heat and almost raisin-like sweetness. I use them in my vegan tamales because they are flavor forward without adding any real heat.
Guajillo keeps the flavor of this pozole bright and balanced and you've seen it before in my vegan torta de chorizo and salsa ranchera, so hopefully there are already some living in your pantry. Pasilla adds earthy, sweet background flavor and if you have some leftover from making this, it's awesome for making mole poblano
Chipotle chiles deepen the broth, add heat, and make everything taste deliberately smokey. Only add a little bit if you want a lesser spice level, or leave them out entirely.
White Hominy
Pozole without hominy is just a very confident soup. These big kernels bring chew and they also mellow the heat so nothing gets out of hand. Canned is correct and widely accepted. Dried is allowed too, but you must cook it first or the pozole council (and your dentist) will know.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯 Variations
Pozole Verde
My vegan pozole verde skipped the dried red chiles entirely and went green. The base is tomatillos, green chiles, fresh cilantro, and herbs simmered into something bright, tangy, and still just unmistakably green pozole. It's a common style in central and southern regions and absolutely shines when you don't hold back on toppings.
50+ of my own family's fave recipes. Carefully concocted to win over even your most anti-vegan friends.
📖 How to make Vegan Pozole Rojo
Ready to absolutely nail this without guessing or muttering "huh" at the stove? These step-by-step instructions walk you through the whole thing with timing cues and cute photos. Or blast past all that and hit the recipe card below if you're already confident AF with your Mexican cooking skills.
Step One
Soy Puro Mexicano:
Bring the vegetable stock to a boil over high heat, then pour it over the soy curls. Let stand for 10 minutes to hydrate. Drain through a wire mesh strainer, pressing gently to remove excess liquid, and set aside.
Step Two
Curls Just Wanna Have Fun:
Heat the olive oil in a wide skillet over medium heat. After 90 seconds, add the drained soy curls in an even layer and cook for 6-7 minutes, stirring and flipping occasionally, until golden on most sides.
Step Three
Chipotle Me Down Tonight:
Add the minced chipotle peppers and cook for 1-2 additional minutes, stirring to coat evenly. Transfer to a bowl and set aside until ready to finish the soup.
Step Four
Netflix and Chile:
Remove the stems and seeds from the dried chiles. Toast them in a skillet or comal over medium-high heat for a couple of minutes on each side until fragrant and pliable.
Step Five
Chile Jean is Not My Lover:
Place the toasted chiles in a heatproof bowl and pour the cups of boiling water over them, fully submerging. Cover with a plate to trap steam and let stand for 15 minutes until softened.
Step Six
Blend It Like Beckham:
Drain the chiles, reserving 1 cup of the soaking liquid. Transfer the chiles and reserved liquid to a blender and blend until completely smooth. Set aside.
Step Seven
A More Perfect Onion:
Heat the olive oil in a large pot over medium heat. After 90 seconds, add the diced onion and cook for 5 minutes, stirring every 30 seconds, until softened.
Step Eight
Edgar Allen Pozole:
Add the garlic, diced tomatoes, and blended chile base to the pot and cook for 3-4 minutes, stirring occasionally, until the tomatoes start to break down slightly.
Step Nine
Bones Thugs and Hominy:
Add the vegetable stock, hominy, beans, oregano, brown sugar, lime juice, and salt. Bring to a steady simmer over medium heat, then reduce to medium-low and cook for 20 minutes, stirring every few minutes.
Step Ten
Purée Charles:
Transfer about ¼ of the spicy soup to a blender and blend until smooth. Return it to the pot along with the cooked soy curls and stir to combine.
Step Eleven
Good Golly, Miss Pozole:
Portion into bowls and serve hot, topped with cabbage, radish slices, avocado, lime wedges, cilantro, and white onion.
💡Serving Ideas
If you're serving this pozole solo, that's fine, but it could be doing more.
Pair it with vegan taquitos so you've got something crispy to dunk, or vegan tostadas with tofu chorizo. Add a side of Mexican rice or a whole dang vegan burrito bowl and now you're hosting.
Round it out with tortilla chips and a salsa lineup so everyone can choose their own adventure. Salsa macha which is sorta like Mexico's answer to chili crisp, salsa roja, or roasted habanero salsa, Chile de arbol salsa, or jalapeño salsa for some heat.
👉 Top tips
- Don't Burn the Chiles: You want toasted, not traumatized. Letting them go too far will make the broth bitter. As soon as they smell right and soften up, they're done.
- Blend Only What You Need To Give Body: A little blended soup adds body, a lot turns it into something thick instead of broth, which isn't the look you are going for here. You want this pozole recipe to be chunky, not completely smooth, so keep the blended amount at ⅓ of the soup or less.
🤷♀️ Recipe FAQs
The heat level sits around medium, with warmth coming from dried chiles rather than straight burn. You can easily dial it down by reducing chipotle or push it higher by adding a little more at the end when garnishing your bowls with fresh slices of serrano or jalapeño peppers.
Authenticity comes from toasted dried chiles, hominy, and Mexican oregano working together in a properly simmered broth. Blending the chile base smooth is what gives it depth instead of a rough, sharp edge.
You better believe it! Of course, you probably still want something that still provides some meaty texture. Use something that won't disintegrate halfway through cooking.
Browned seitan is perfect, and you'll get the best results if you follow my vegan chicken recipe or the washed flour seitan in my seitan masterclass. Lightly browned oyster or lion's mane mushrooms work great too, if you want to keep gluten out of cozy healthy meals.
🧊 Refrigeration
Let the pozole cool completely, then transfer it to an airtight container and refrigerate. It keeps well for up to 5 days and often improves as it rests. Store the toppings separately and apply them fresh after reheating the soup.
❄️ Freezing
Freeze the pozole in a freezer-safe container, leaving room for expansion. It holds its quality for up to 3 months.
🌬️ Thawing
Thaw overnight in the refrigerator or gently over low heat on the stove. Stir occasionally as it loosens to keep the texture even.
🔥 Stovetop reheating
Reheat over medium-low heat, stirring occasionally, until hot throughout. Add a splash of vegetable stock if it has thickened.
✌️You'll love these vegan Mexican recipes too
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Vegan Pozole Rojo Recipe
Ingredients
For the soy curls:
- 1 ½ cup unsalted vegetable stock
- 1 ¼ cup soy curls
- 2 teaspoons olive oil
- 4 teaspoon chipotle peppers in adobo sauce minced
For the chile base:
- 2 dried ancho chiles
- 2 dried guajillo chiles
- 2 dried pasilla chiles
- 3 dried chipotle chiles
- 3 cups boiling water
For the Soup:
- 4 teaspoons olive oil
- 1 cup onion diced
- 1 tablespoon garlic minced
- 1 cup tomato diced
- 6 cups unsalted vegetable stock
- 29 oz. canned white hominy drained and rinsed
- 15.5 oz. canned white beans drained (great northern beans, or cannellini beans)
- 1 teaspoon oregano
- 1 tablespoon brown sugar
- 4 teaspoons lime juice
- 2 ¼ teaspoons salt or to taste
To Garnish:
- 1 cup cabbage shredded
- 2 red radishes thinly sliced
- 1 avocado diced
- Lime wedges
- ¼ cup cilantro leaves
- ¼ cup white onion minced
Instructions
- Bring the vegetable stock for the soy curls to a boil over high heat, then pour it over the soy curls. Let stand for 10 minutes to hydrate the soy curls. Drain the soy curls through a wire mesh strainer, pressing gently to remove excess liquid. Set aside.
- Heat olive oil for the soy curls in a wide skillet over medium heat. After 90 seconds, when the oil is hot, add the drained soy curls in an even layer. Cook for 6-7 minutes, stirring and flipping the pieces occasionally, until the soy curls are golden on most sides.
- Add the minced chipotle peppers and cook for 1 additional minute, stirring to coat evenly. Transfer to a bowl and hold to the side until ready to finish the soup.
- Remove the seeds and stems from the chiles. In a skillet or comal over medium-high heat, toast the chiles for a couple of minutes on both sides until they are fragrant and pliable feeling.
- Place the toasted chiles in a heatproof bowl, pour the boiling water over them, and fully submerge, placing a plate over the bowl to trap steam inside. Let stand for 15 minutes until softened.
- Drain the chiles, reserving 1 cup of the soaking liquid. Transfer the chiles to a blender with the reserved soaking liquid and blend until completely smooth. Set aside.
- Heat olive oil for the soup in a large pot over medium heat. After 90 seconds, when the oil is hot, add the diced onion and cook for 5 minutes, stirring every 30 seconds, until softened.
- Add the garlic, tomatoes, and the blended chile base to the pot and cook for 3-4 minutes, stirring occasionally, until slightly thickened.
- Add the vegetable stock, hominy, beans, oregano, brown sugar, lime juice, and salt. Bring to a steady simmer over medium heat, then reduce to medium-low heat and cook for 20 minutes, stirring every few minutes.
- Remove about ¼ of the soup and transfer it to a blender. Blend until smooth, then return it to the pot and stir the cooked soy curls into the soup.
- Portion into bowls and serve hot topped with cabbage, radishes, avocado, lime wedges, cilantro, and white onion.
Notes
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hg says
With the. winter we are having, I'm always searching for a new recipe to mix things up a bit and add to my arsenal of soup recipes. This one made the list! Makes you feel like you are in Mexico, under the hot sun, even though there is two feet of snow outside.