Pozole rojo is one of the more comforting Mexican soups out there. Hearty and flavorful soup made with hominy, seasoned jackfruit, and a savory chili broth that warms your soul! This authentic Mexican soup is typically made for special events and holidays.
This vegan pozole rojo is cozy, flavorful, and nutritious. My grandma’s recipe for the broth is simple, easy, and traditional. Hearty hominy, plant-based protein, and fresh toppings make this a balanced and irresistible Mexican soup for the winter.
Pozole rojo is a traditional Mexican dish brimming with rich flavors, warmth, and history. As a Mexican-American dietitian, my goal is to honor this cherished dish while making it plant-based, nutritious, and easy for anyone to enjoy. This vegan pozole rojo features tender jackfruit in place of pork along with soya (TVP) or a vegan chicken substitute for extra protein and a deeply flavorful guajillo chili broth.
Pozole rojo is typical in the region of Michoacan where my parents grew up. However, I also have a recipe for pozole verde which I discovered as an adult and is also a fan favorite! Let’s dive into this recipe that’s perfect for cozy nights, family gatherings, or any time you crave a big, comforting bowl of goodness.
Recipe Highlights
- Perfect for meal prep: Easy to make ahead and reheat, so you can enjoy it all week long. Plus the flavor gets better overnight!
- Plant-based twist: This recipe swaps pork for jackfruit, soya (TVP), or seitan offering a hearty and fiber-rich alternative.
- Healthy and balanced: This vegan pozole is packed with fiber, protein, vitamins, and minerals. Perfect for days when you are feeling under the weather.
- Rich, smoky broth: Made with guajillo chilies for a bold yet approachable flavor profile.
- Customizable toppings: Personalize your pozole with shredded cabbage, radishes, and Mexican chili oil (salsa macha) for layers of texture and heat.
Vegan Pozole Ingredients and Substitutions
Key Ingredients
- Avocado Oil
Ideal for high-heat cooking, this oil lends a mild, buttery flavor. Olive oil works as an alternative. - Guajillo Chilies
These dried chilies are mild and slightly smoky, forming the backbone of the broth. Substitute with ancho chilies for a sweeter, milder flavor. Find dried chilies in the Mexican section of your grocery store or at a local Hispanic store. - Hominy
A key ingredient in pozole, these large, chewy corn kernels add authentic texture. Find them canned for convenience. It’s difficult to find a good substitute for these but some people have used chickpeas. - Vegetable Better Than Bouillon
This paste enhances the broth’s depth. You can also use packaged vegetable broth instead.
Meat substitutes:
- Jackfruit
Canned young green jackfruit mimics shredded meat perfectly. Look for it in brine, not syrup. Substitute with shredded king oyster mushrooms for a similar effect. - Soya (TVP) Dehydrated texturized vegetable protein that you can also find in the dried chili section of the grocery store. Great source of protein and absorbs the broth well.
- Mushrooms (optional): I love to add mushrooms for extra meatiness, flavor, and nutrients. I recommend using this mushroom recipe.
- Shredded tofu: for extra protein and flavor.
Pozole toppings:
- Shredded cabbage
- Sliced radishes
- Dried oregano
- Diced onion
- Mexican Chili Oil: It adds the perfect amount of heat and extra flavor. Try this recipe!
How to make vegan pozole
1. Make the Broth
- Soak guajillo chilies in hot water for one hour.
- In a large pot, bring 12 cups of water to a boil and stir in vegetable bouillon to dissolve.
- Blend the soaked chilies, their soaking liquid, garlic cloves, and salt until smooth. Strain the chili mixture into the simmering pot for a silky broth.
- Add the hominy, lower the heat, and let it simmer for 30 minutes.
2. Prepare the Jackfruit
- Drain, rinse, and pat dry the canned jackfruit. Shred it with your hands.
- Toss the jackfruit with soy sauce, maple syrup, garlic powder, onion powder, and avocado oil.
- Cook using your preferred method: air-fry, bake, or pan-fry until golden and slightly crispy.
3. Assemble the Pozole
- Serve the pozole in bowls, topping each with the shredded jackfruit and your favorite garnishes.
- Taste and adjust the broth’s seasoning if needed.
Tips and Topping Options
Tips
- Straining the broth ensures a smooth, velvety texture, removing any chili skin or seeds.
- For extra depth, toast the guajillo chilies briefly before soaking.
- Make the jackfruit in advance to save time.
Topping Options
- Traditional Garnishes: Shredded cabbage, lime, sliced radishes, diced onion, and dried oregano.
- Add Heat: The chilies used to make the broth are not spicy so if you want heat, drizzle Mexican chili oil (salsa macha) or sprinkle crushed red pepper flakes.
- Creamy Twist: Add avocado slices for creaminess.
Storage and Reheating Vegan Pozole
Storage
- Store the broth, jackfruit, and toppings separately for optimal freshness.
- Refrigerate the broth and jackfruit in airtight containers for up to 5 days.
Reheating
- Warm the broth on the stovetop over medium heat until hot.
- Reheat the jackfruit in a skillet or air fryer for crispiness.
- Assemble with fresh toppings just before serving.
Whether you’re celebrating Mexican traditions or simply craving a nourishing plant-based meal, this vegan pozole rojo is sure to satisfy. Its rich flavors, hearty ingredients, and vibrant garnishes make it a true celebration in a bowl. Enjoy!
More Vegan Soups:
Print
Pozole
- Total Time: 40 minutes
- Yield: 10 1x
- Diet: Vegan
Description
Pozole Rojo is one of the more comforting Mexican soups out there. Hearty and flavorful soup made with hominy, seasoned jackfruit, and a savory chili broth that warms your soul! This authentic Mexican soup is typically made for special events and holidays.
Ingredients
Broth:
- 10 guajillo chilies, dried
- 3 garlic cloves
- ½ tbsp salt
- 12 cups water + 2 tbsp vegetable better than bouillon OR packaged vegetable broth*
- 1 108oz can hominy
Meat substitutes
Jackfruit:
- 3 20oz cans of Jackfruit
- ¼ cup soy sauce or tamari (low sodium)
- ½ tbsp maple syrup
- 2 tsp garlic powder
- 3 tbsp avocado oil
- 1 tsp onion powder
Soya
- 2 cups dried soya
- 2 cups vegetable broth or water
- 1 tsp garlic powder
- 2 tbsp soy sauce or liquid aminos
Toppings:
- Radish
- Oregano
- Shredded cabbage
- Diced onion
- Mexican Chili Oil
Instructions
- Soak guajillo chili peppers in 2 cups of hot water for an hour.
- Add water to a large pot and bring it to a boil. Once it starts simmering, add bouillon paste to dissolve in water. Stir in to help dissolve.
- Blend soaked chili peppers in a blender along with garlic, the water they were soaking in, and ½ tbsp salt. Blend well and strain into the pot of simmering broth.
- Add hominy into the pot and simmer on low for 30 minutes.
If using Jackfruit:
- Meanwhile, the pozole is simmering, prep the jackfruit. Open cans of jackfruit, drain, and rinse. Pat dry with a towel and shred using your hands.
- Add jackfruit to a mixing bowl and add tamari/soy sauce, garlic powder, onion powder, maple syrup, and avocado oil.
- Air-fry, bake or pan-fry for about 15 minutes or until golden brown and slightly crispy. Set aside.
If using soya (higher in protein):
- Hydrate soya in 2 cups of hot vegetable broth or water for at least 10 minutes.
- Once soya has cooled off and soaked up most of the broth, squeeze out excess broth and add soy sauce/liquid aminos and garlic powder.
- Add seasoned soya to the pot of pozole.
If using vegan chicken:
- Add a bag of frozen chicken to the simmering pot of pozole. Simmer for 10 minutes on low.
Final step:
- Taste pozole and adjust salt if needed. After 30 minutes, serve in a bowl. Top off with shredded jackfruit (if using), chopped onions, shredded cabbage, sliced radishes, chili oil, and enjoy!
Notes
*refrigerate in an air-tight container for up to 5 days.
- Prep Time: 10
- Cook Time: 30
- Category: Soups
- Method: Stove
- Cuisine: Mexican
Perfect for the holidays of this Mexican patriotic month!!!
I absolutely love this Soup! Classic and authentic with all the flavors we know and love. Its a great recommendation for people who would normally eat this with meat as it’s hard to tell it’s vegan and still so delicious.
Es una delicia
Vegan pozole is one of my favorite!
Pingback: Charro Beans (Frijoles Charros) - Healthy Simple Yum