Vegan pozole rojo

Main Dish
2 servings
15 min
30 min
Very Easy


Number of serving: 2
4 Guajillo Chillis, rehydrate

5 Chilis de Arbol, rehydrated

2 Ancho Chilis, rehydrated

1 lb dried hominy, soaking in water

2 onions, diced

1 head of Garlic, cleaned

2 Avocado Leaves

2 teaspoons. dried Oregano

1 teaspoon Achiote

1 teaspoon Cumin

1 cup shredded mushroom stems soaking in a little soy sauce and a dash of liquid smoke

Sea Salt and Black Pepper

Vegetable Stock


  • Start by cooking the hominy in a big pot with the onions, salt, oregano, avocado leaf and cumin.
  • Cover the hominy with just enough veggie stock to cover it. It may take at least 30 minutes for them to start getting soft.
  • You can add small amounts of stock as needed.
  • In the mean time grind up all of your chilis in a chop chop with the garlic. When the pozole is soft, add the chili mix and continue to cook.
  • It should take about an hour from start to finish. When the hominy is done it will split and crack.
  • Add the mushroom stems and a little achiote for color. Cook for another 10 minutes and your done.
  • Garnish with radish, avocado and shredded cabbage.


Vegan Pozole Rojo, photo 1
Vegan Pozole Rojo, photo 2




This is something different anything but posole

(0) (0) Abuse

Rate this recipe:
Generate another secure code = 

Related recipes

Recipe Vegan potato pizza
Vegan potato pizza
4 servings
40 min
Very Easy
Recipe Vegan red lentil and pistachio spread
Vegan red lentil and pistachio spread
2 servings
Very Easy
3 / 5
Recipe Vegan coral lentils and carrots steak
Vegan coral lentils and carrots steak
4 servings
Very Easy
Recipe Vegan Buddha Bowl
Vegan Buddha Bowl
1 servings
25 min
Very Easy