Pozole, but make it vegan! If you’re asking yourself, “what is pozole?” I’ve got it all right here. Traditionally, pozole is a soup made with hominy and pork. I’ve taken those classic flavors and added them to mushrooms and beans to get that same chew (without the meat). Pozole verde takes it a step further by using tomatillos to add a rich green color. This soup is great for serving a crowd. It can be a main dish on its own or the perfect small bowl starter for a multi course feast. It would be wonderful served with tacos and salad. Everyone can customize their bowl with toppings and up the spice if that’s what they’re after! Pull up a bowl and join me.
Ingredients for Vegan Pozole
This vegan pozole requires a bunch of pantry staple flavors and adds some flair with hominy and tomatillos. Head over to your local Mexican mercado to get the freshest ingredients!
Flavor Base: Onions, garlic, and jalapeños are the base for our soup. Cumin and Oregano: These add richness and build up our flavor even further. Mushrooms: Mushrooms often stand in for meat as they can have a meaty texture. Keep the slices thick enough so they retain some chew. I love using button mushrooms here, but you could use any mushroom variety. Hominy: This de-germed corn is a staple in Mexican cuisine. Pinto Beans: Add protein here (plus, I love the texture in soup)! Tomatillos: This fun ingredient adds green color and subtle chew to the pozole. Veggie Broth: Any soup needs broth! Feel free to use plain vegetable broth or amp it up with a vegan “pork” broth base. Lime Juice: This finishes everything off and ties it all together.
How to make Pozole Without Meat
There’s lots of dicing, draining, and sautéing here but it’s all quick and easy! You’ll have the full pot on simmer in no time. Step 1: Flavor BaseAdd your diced onion, jalapeño, and garlic and season it up. This is the first layer to making just about any soup! Step 2: MushroomsThis step takes a good five minutes. You want the mushrooms to let all their water out and begin to brown. This ensures the flavor isn’t watered down. Step 3: FillingsAdd the prepared tomatillos, beans, hominy, and broth. Cover and let simmer for at least 20 minutes for the flavors to meld. Step 4: FinishJust before serving, give a quick squeeze of lime and add salt and pepper to taste. Let everyone adjust their spice to their liking and add their favorite toppings.
Recipe tips
Top it Off: Serve with sliced radish and avocado! Chopped fresh cilantro is also always a great idea. Enjoy Later: If storing longterm, I recommend freezing this vegetarian pozole before adding lime and seasoning. This will help give the soup a fresh taste when reheated. Crowd Pleaser: If you have a large enough pot, this soup is easily doubled to feed a crowd.
Create a Flavor Fiesta
Serve this pozole verde with our other vegetarian Mexican recipes for a real feast!
Homemade Tortilla Chips but make them strips, instead! The perfect crunch on top. Mexican Street Corn Salad is a nice cool side to this hot soup. Mexican Paletas, because no feast is complete without the perfect dessert.
