Vegan Pozole

This vegan pozole is a hearty and satisfying soup that is full of flavor and color. It’s easy to make and tastes even better the next day. It’s based on a traditional Mexican dish that usually features pork and hominy (corn kernels that have been treated with lime) in a spicy broth. This plant-based version uses black beans and hominy for protein and texture, and toasted guajillo chilies for a rich and slightly fruity flavor. You can find guajillo chilies in most Mexican markets or online, but you can also use other mild dried chilies if you can’t find them. The soup is topped with fresh and crunchy toppings that add contrast and brightness. This is a perfect soup for warming up on cold days or enjoying with friends and family.

Ingredients

• 4 dried guajillo chilies, seeds removed
• 1 tablespoon oil
• 1 onion, diced
• 1 poblano pepper, diced
• 4 cloves garlic, minced
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 2 teaspoons oregano
• 1/4 teaspoon chipotle powder (optional)
• 2 teaspoons epazote or 2 bay leaves
• 6 cups vegetable broth, divided
• Salt to taste
• 2 tablespoons tomato paste
• A handful of cilantro stems
• 4 cups cooked hominy (or two 15-ounce cans, drained and rinsed)
• 2 cups cooked black beans (or one 15-ounce can, drained and rinsed)
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced

Toppings

• Thinly sliced onion or scallions or pickled red onions
• Fresh cilantro leaves
• Thinly sliced jalapeño or pickled jalapeños
• Sliced radishes
• Shredded cabbage or lettuce
• Avocado slices
• Vegan cilantro crema or vegan or regular sour cream

Instructions

1. Toast the guajillo chilies in a dry skillet over medium-high heat for about 2 minutes, until they darken slightly and become fragrant. Tear them into pieces and set aside.
2. Heat the oil in a large pot over medium-high heat. Add the onion and poblano pepper and cook for about 5 minutes, stirring occasionally, until soft.
3. Add the garlic, chili powder, cumin, oregano, chipotle powder (if using) and epazote or bay leaves and cook for another minute, stirring constantly, until aromatic.
4. Add 4 cups of vegetable broth and salt to taste and bring to a boil. Reduce the heat and simmer for about 10 minutes.
5. In a blender, combine the remaining 2 cups of vegetable broth, the toasted guajillo chilies, the tomato paste and the cilantro stems. Blend until smooth and pour into the pot.
6. Add the hominy and black beans and simmer for another 10 minutes.
7. Add the bell peppers and cook for a few more minutes, until they are crisp-tender.
8. Ladle the soup into bowls and serve with your favorite toppings.

Enjoy! 😋