Make hearty vegan posole rojo (red pozole) with jackfruit and hominy in a red chile-based broth. It’s a bold & comforting lunch/dinner with authentic flavors but now 100% meat-free!
![completed Vegan Posole Rojo [Mexican Hominy Soup] in bowl](https://foodsharingvegan.com/wp-content/uploads/2024/03/Vegan-Pozole-Plant-Based-on-a-Budget-36.jpg)
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What is Posole/ Pozole, and is it Vegan?
Posole (or pozole) is a traditional Mexican stew dating as far back as the 14th century, made with chiles, hominy (processed maize), and shredded pork. It’s popularly served on special occasions but can be enjoyed just as well as a weekly staple… and great for chilly evenings. Plus, by using jackfruit (like I do for easy jackfruit carnitas), my version is 100% vegan.
The combination of ingredients makes this dish fall somewhere between a soup and a stew (aka tip-top comfort food like my easy vegan taco soup). It is simple yet hearty, a little spicy (which is 100% adaptable), and super delicious – practically bursting with flavor - thanks to a low and slow simmering process. It’s sure to impress family and friends!
The Ingredients and Substitutes
![ingredients for Vegan Posole Rojo [Mexican Hominy Soup] measured out on a white surface](https://foodsharingvegan.com/wp-content/uploads/2024/03/Vegan-Pozole-Ingredients.png)
Change the chiles in this vegan red pozole recipe based on your preferred heat level. I.e., California Anaheims and/or Pasilla chiles for very mild flavor, Guajillo’s more mild-to-medium spice, New Mexico chiles for extra spice, etc.
Topping Ideas
- Shredded cabbage
- Shredded lettuce
- Diced white onion
- Chopped cilantro or parsley
- Lime wedges
- Crushed tortilla chips/ strips
- Sliced or diced avocado
- Sliced chili peppers
- Radish, julienned or sliced
- Toasted pepitas
What Could I Add to Mexican Pozole Rojo
- Potato: Finely diced Yukon gold potatoes add heartiness.
- Cinnamon stick: Simmer it in the broth for 10 minutes for fragrant depth.
- Smoked paprika: For subtle smoky depth in the pozole rojo.
- Vegetables: While not traditional, bulk up a vegan/vegetarian pozole with bell peppers, zucchini, sliced carrots, or spinach.
- Coconut milk: Stir in a little at the end for creaminess.
How to Make Vegan Posole Rojo
Step 1: First, drain, then shred the jackfruit and set aside. Then, peel and finely dice the onion and peel the garlic cloves.
Step 2: Then, heat the oil in a large pot over medium-high heat. Once hot, add the shredded jackfruit and cook it until it browns, stirring occasionally. Then, transfer it to a bowl and set aside.
Step 3: Add the garlic and onion to the skillet and sauté for 5 minutes, until fragrant.
Step 4: Add the oregano and cumin and stir for 20-30 seconds to bloom the spices, then add the bay leaves, water, and better than bouillon.
Step 5: Mix well, cover, and bring to a boil. Then, mix to dissolve the bouillon, lower the heat and simmer, covered, for 30 minutes.
Step 6: Meanwhile, combine all the chiles in a medium saucepan and add enough water to submerge them fully. Bring the water to a boil, then reduce to a simmer for 15 minutes.
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After handling the chiles, wash your hands well. To enhance the flavor, pan-fry the chiles until fragrant.
Step 7: Drain the water from the chiles into a large bowl. Then, transfer the reconstituted chiles to a blender along with one cup of the reserved water. Discard the remaining chile water. Don’t blend the mixture yet.
Step 8: After the 30 minutes have passed, strain the garlic and onion mixture through the colander, remove the bay leaves, and transfer the pulp to the blender to blend until smooth (about 2 minutes).
If you don’t have a high-powered blender that fully pulverizes the mixture, it is best to push it through a sieve.
Step 9: Next, heat 3 tablespoon of oil in a large saucepan over medium-low heat. Once hot, carefully add the blended chile sauce (it will splatter!) and stir to minimize splatter. Then cover and reduce heat to a simmer for 3 minutes.
Step 10: Uncover and stir in the tomato paste and wine vinegar. Mix well, cover, and cook for 3 more minutes.
Step 11: Stir in the broth and hominy, bring to a boil, then reduce to a simmer for 40 minutes.
Step 12: Add the shredded jackfruit and lime, mix, taste, and adjust the seasonings. Finally, serve the vegan posole rojo garnished with cilantro, diced onion, shredded cabbage, tortilla chips, and/or any of your favorite toppings. Enjoy!
Recipe Pro Tips
- For thinner soup: Add more broth/water for a soupier consistency.
- Blend the chilies fully: If it isn’t fully smooth, optionally strain the paste for a smooth vegan pozole rojo broth.
- Don’t rush the simmering: The low and slow simmer is necessary for the most well-developed, full-bodied flavor.
- Adjust the spice: Either change which chiles you use or add some of the removed chile seeds back into the red sauce for pozole.
FAQs
You could make vegan pozole recipes using mushrooms, canned pinto beans (or black beans/ garbanzo beans), or a meat alternative, like soy curls or a vegan chicken alternative.
Hominy is a type of dried maize (corn) treated with an alkali solution, like lye/lime, making it softer, larger, and easier to digest. It has a mild, slightly nutty flavor and a firmer, chewier texture than regular sweetcorn.
Yes, but you’ll need to soak it overnight with a little baking soda (which helps soften the kernels). Rinse it before adding it to a red posole recipe.
The terms are largely used interchangeably, though there’s an argument that they may be location-based and that posole better refers to the version with hominy, whereas pozole uses corn.
![completed Vegan Posole Rojo [Mexican Hominy Soup] in bowl](https://foodsharingvegan.com/wp-content/uploads/2024/03/Vegan-Pozole-Plant-Based-on-a-Budget-38.jpg)
Serving Recommendations
- Cornbread
- Refried beans
- Cilantro lime rice
- Bean salad or Southwestern salad
- A simple sandwich (like this vegan tea sandwich) or easy vegan hummus wrap
- Vegan tostadas
- Mexican elote
- Chips and dips – like salsa and guacamole
Storage Instructions
Store: Once cooled, store any leftover vegan posole rojo in an airtight container in the refrigerator for 4-6 days. The taste improves over time.
Freeze: Portion it into Ziplock/Stashers or a silicone muffin tray and freeze for up to 3 months. Then, allow it to thaw in the refrigerator overnight before reheating.
Reheat: Either gently on the stovetop or in 30-60 second intervals in the microwave, stirring between each, until warmed through.
![completed Vegan Posole Rojo [Mexican Hominy Soup] in storage container](https://foodsharingvegan.com/wp-content/uploads/2024/03/Vegan-Pozole-Plant-Based-on-a-Budget-40.jpg)
![completed Vegan Posole Rojo [Mexican Hominy Soup] in bowl](https://foodsharingvegan.com/wp-content/uploads/2024/03/Vegan-Pozole-Plant-Based-on-a-Budget-37-300x300.jpg)
Vegan Posole Rojo [Mexican Hominy Soup]
Ingredients
- 2 cans of jackfruit, drained and rinsed
- 3 tablespoons of oil
- 10 garlic cloves, peeled
- 1 teaspoons salt
- 1 yellow onion, chopped
- 2 tablespoons oregano
- 2 teaspoons of ground cumin
- 5 bay leaves
- 6 cups of water
- 4 tablespoons better than bouillon chicken flavor
- 6 dried guajillo chiles seeds and stems removed
- 6 ancho chiles seeds and stems removed
- 1 dried chili de arbol, seeds and stems removed
- 3 tablespoons oil
- 1 (6-ounce) can of tomato paste
- 2 teaspoons white vinegar
- 1 (25-ounce) can of hominy, drained and rinsed
- 1 lime
- Salt and pepper to taste
For the topping:
- Cabbage, shredded
- White onion, diced
- Cilantro chopped
- Lime wedges
- Crushed tortilla chips (optional)
- Avocado, sliced
- Radish, julienned or thickly sliced (optional)
Instructions
- Shred the jackfruit and set aside.
- In a large pot with a lid, over medium high heat, heat the oil. Add the shredded jackfruit and cook until it begins to brown. Occasionally stirring to prevent burning.
- When the jackfruit is all golden, carefully remove it and place it in a bowl. Set aside.
- To the same pot, over medium high heat, add the garlic cloves and onion. Cook for 5 minutes or until fragrant. Then add the oregano and cumin. Mix for 20 seconds and add the 6 cups of water, bay leaves, and better than bouillon. Mix well, cover with the lid, and bring to a boil. When boiling, mix to dissolve the better than bouillon, lower the heat to a simmer, cover with the lid, and cook for 30 minutes.
- In the meantime, in a medium pot, add the guajillo chiles, ancho chiles, and chile de arbol (if using). Add water until the peppers are fully submerged. Bring the water to boil, then reduce the heat to a simmer and cook for 15 minutes.
- Using a large colander and a large heat resistant bowl underneath to save the water, strain the chiles. Place the chiles in a blender and add one cup of the water to the chiles boiled in. Do not blend yet. Set aside. Discard the rest of the water and have the colander and bowl ready for the next step.
- Once the 30 minutes have passed and the broth with the onion and garlic is done, carefully strain into the large bowl. Save the broth and set aside for step 11. Set the large pot on the stove for step 9.
- Carefully remove the 5 bay leaves from the colander. Place all of the onion chunks and garlic into the blender with the chiles. Blend for 2 minutes or until completely smooth.
- In the large pot, over medium low heat, heat 3 tablespoons of oil. Carefully add the chile mixture (it will splatter) and start mixing continuously to diminish the splatter. Cover, reduce the heat to a simmer, and cook for 3 minutes.
- Uncover, add the tomato paste and wine vinegar. Mix well, cover, and cook for another 3 minutes.
- Remove the lid and carefully add in the broth. Add the hominy mix well and bring to a boil. When boiling, reduce the heat to a simmer and cook for 40 minutes.
- When the 40 minutes have passed, add in the shredded jackfruit, squeeze one lime and mix. Taste and adjust any salt and pepper levels.
- Serve and garnish with cilantro, diced onion, shredded cabbage, and tortilla chips, and any of the optional toppings.
Notes
- For thinner soup: Add more broth/water for a soupier consistency.
- Blend the chilies fully: If it isn’t fully smooth, optionally strain the paste for a smooth vegan pozole rojo broth.
- Don’t rush the simmering: The low and slow simmer is necessary for the most well-developed, full-bodied flavor.
- Adjust the spice: Either change which chiles you use or add some of the removed chile seeds back into the red sauce for pozole.
Tina says
This soup is so good!!
Andrea says
Yesss! Hits the spot!
Tiffany says
I love that I found a soup using jackfruit! The flavors all mix together so well, I really enjoy this recipe.
Andrea says
It's the best!!
Melinda says
Great flavor in this posole! I’ve never made it with jackfruit before, but I had a dinner guest who is vegan. Served it with chips and guacamole. We all loved it and I will be making this recipe again.
Andrea says
Jackfruit is the mvp!
Katie says
This posole was so good!! Definitely making it again!
Andrea says
It's a hit over at our house too!
Andrea says
Such a yummy soup!
Tisha says
I've only recently found out about jackfruit. This recipe sounds absolutely amazing and I can't wait to try it out
Andrea says
It's one of my favorite things! Hope you enjoy it!
Carl says
How many servings is this recipe for????
Andrea says
Hi! 4-6 servings however the nutritional facts are calculated for 4 servings 🙂 Hope you enjoy this yummy soup if you end up giving it a try! 🙂