Vegan Pozole Recipe | Cooking With Jade

Vegan Pozole Recipe

Vegan Pozole Recipe


Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cuisine Mexican
Servings 6


  • Large pot
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring cups and spoons


  • 1 tablespoon olive oil
  • 1 large onion diced
  • 3 garlic cloves minced
  • 2 jalapeño peppers seeded and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups vegetable broth
  • 4 cups water
  • 2 cans 15.5 oz each hominy, drained and rinsed
  • 1 can 14.5 oz diced tomatoes, undrained
  • 1 lime juiced
  • 1/2 cup chopped fresh cilantro
  • Optional toppings: sliced radishes sliced avocado, shredded cabbage, lime wedges, tortilla chips


  • Heat the olive oil in a large pot over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
  • Add the garlic and jalapeño peppers and sauté for another 2-3 minutes, until fragrant.
  • Add the cumin, oregano, smoked paprika, chili powder, salt, and black pepper. Stir to combine.
  • Add the vegetable broth, water, hominy, and diced tomatoes. Bring to a boil, then reduce the heat and let simmer for 1 hour.
  • After 1 hour, remove the pot from the heat and add the lime juice and cilantro. Stir to combine.
  • Serve hot with your choice of toppings, such as sliced radishes, sliced avocado, shredded cabbage, lime wedges, or tortilla chips.


Calories: 186 | Total Fat: 4.5g | Total Carbohydrates: 36g | Dietary Fiber: 7g | Protein: 7g

For your kitchen tools, check Sur La Table.

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