This healthy vegan pozole is a delicious and hearty Mexican-style stew that is perfect for any occasion! The combination of hominy, pinto beans, and smoky Mexican chilis makes for a unique flavor that is sure to please. Enjoy!

Pozole is a traditional Mexican soup typically made with chicken or sometimes pork. This vegan version uses pinto beans instead of meat along with hominy, Mexican chilis, and roasted tomatoes to give a deep, smoky flavor. There is plenty of veg in this dish and the pinto beans provide a great source of fiber and protein. Pozole is also a great alternative to chili if you want to mix things up a bit.

Ingredient Notes for Vegan Pozole

Pinto Beans: I typically used canned beans for the sake of convenience and time. I recommend draining them through a colander and giving them a quick rinse.
Hominy: This is a variety of maize or corn that is dried and then soaked in water and a solution of dilute lye before being rinsed thoroughly. This process makes the kernels easier to digest. Dried hominy can also be ground to make grits and masa. For this recipe, again, canned hominy is just fine. This recipe does require a little more effort with roasting the tomatoes and peppers, so simplify things where you can by using the canned product.
Ancho and guajillo peppers: These are dried chilis that can often be found in your local grocery store or a Mexican grocery store. These chilis give a depth of flavor, so I recommend not skipping them, if possible.
Poblano peppers: I recommend 2-3 peppers depending on the size. These are usually found near the fresh jalapenos in the produce section.
Tomatillos: These small, green tomatoes are also known as Mexican husk tomatoes. Be sure to remove the outer husk before cooking.
Leafy greens: I try to add greens to every meal when possible. Dark leafy greens are full of vitamins, minerals, and antioxidants. Research has shown that eating 2 to 3 servings of green leafy vegetables per week may lower the risk of breast, skin, and stomach cancer and decrease the risk of heart disease. There are many varieties of leafy greens, but I typically use a blend of spinach, kale, and chard called Super Greens which I can buy at my local HEB grocery store. If you don’t live in Texas, look for something similar at your local grocery store.

Cooking Tips

The most labor-intensive part of this recipe is preparing the peppers, tomatoes, and chilis. You can do this by arranging the poblano peppers, tomatoes, and tomatillos on a sheet pan and heating under the broiler in your oven for several minutes on each side until the skin is blistered. Then place the poblanos in a bowl covered with a towel or plastic wrap for at least five minutes. This will help separate the skin from the pepper.

For the peppers, boil them in a small saucepan for just a few minutes to soften them. Be sure to remove the seeds and veins before popping in the blender.

I recommend wearing gloves when deseeding and handling peppers. This prevents transferring the spices to your eyes, nose, or other parts.

The soup itself is pretty straightforward. Once it is simmering, you can continue working on peeling the poblanos and blending your sauce.

Once you’ve got all of your blender ingredients blended, and the soup has been simmering for about 10 minutes, add the pureed blender mix to the soup. I do recommend cooking for an additional 2 minutes to allow those flavors to fully bloom.

Add in those greens at the very end. This will allow them to wilt slightly while still maintaining some texture.

There are so many great garnish options with this soup. Thinly sliced radishes give it a peppery crunch, while avocados provide some creaminess. Don’t forget a squeeze of lime, as this will really brighten up the flavors.