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vegan posole flat lay
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Vegan pozole with black beans and poblanos

Easy vegan pozole recipe with black beans, poblanos, and red chiles! A vegetarian version of pozole rojo loaded with hominy, peppers, and flavor.
Course Main Course, Soup
Cuisine American, Mexican
Keyword soup, vegan, vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Calories 146kcal
Author Trish Bozeman

Ingredients

  • 2 Tablespoons avocado or olive oil
  • 1 medium red onion diced
  • 4 medium garlic cloves diced
  • 2 large carrots chopped
  • 2 medium poblano peppers diced
  • 1 medium red bell pepper diced
  • 2 medium serrano peppers finely diced with seeds
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground oregano
  • 3 teaspoons ancho chile powder
  • 1 14.5oz can fire roasted diced tomatoes
  • 1 medium dried ancho chile
  • 2 medium dried arbol chiles
  • 1 25oz can hominy, drained and rinsed
  • 2 15oz cans black beans, drained and rinsed
  • 8 cups vegetable broth
  • Juice of ½ a lime
  • salt and pepper
  • Fresh cilantro and sliced radish for serving

Instructions

  • Heat oil in a large soup pot over medium high heat.
  • Add onion and cook until slightly soft, about 3 minutes.
  • Add next 5 ingredients, through seranno peppers, and cook until soft, about 10-15 minutes.
  • Add spices. Stir well to combine and cook about 1 minute.
  • Add tomatoes. Stir well to combine and cook about 1 minute.
  • Add hominy, beans, dried chiles, and broth. Bring to a boil. Reduce heat and simmer for 20 minutes.
  • Remove dried peppers from soup. Discard.
  • Add lime juice. Stir well to combine. Taste the soup and add your desired amount of salt and pepper, a little at a time, until it is seasoned to your liking.
  • Serve with chopped cabbage, freshly chopped cilantro, avocado slices, radish slices, and lime slices.

Notes

  • This soup has a bit of a spicy kick to it from the dried peppers. If you'd like to omit the spice, don't include the dried peppers. For an even milder soup, omit the serrano peppers as well.
  • We personally find this pozole to be better the next day. The hominy, beans, and peppers soak up the flavor of the broth and it makes it so flavorful!
  • Let the onions and peppers brown before adding the broth. You want to build that flavor and don't want the soup to taste like raw onion.
  • You can find hominy in the canned vegetables aisle of most grocery stores. If you can't find it there, check the imported foods aisle with the other Mexican ingredients. Alternatively, you can purchase it on Amazon.
  • If you can't find the dried chiles (look in the Mexican foods section at your grocery store), substitute a teaspoon or two of ground cayenne pepper.
  • If you can't find fire roasted tomatoes, substitute for regular diced tomatoes and add one teaspoon of smoked paprika.

Nutrition

Serving: 1bowl | Calories: 146kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1094mg | Potassium: 206mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4604IU | Vitamin C: 46mg | Calcium: 23mg | Iron: 1mg