Vegan Pozole Recipe
This vegan twist on pozole uses pinto beans instead of pork for a flavorful, meatless soup! This recipe is packed with spicy flavor, plus plenty of plant-based protein from the beans!
I have to admit that I’ve never had traditional pozole (or Posole) since it’s made with pork and I’ve been a vegetarian for 15 years. But I liked the sound of the hominy and spices and decided to try a vegetarian twist, using pinto beans instead of meat. Obviously, this is not a traditional pozole recipe in any sense, but I think you’ll enjoy it!
Ingredients & Substitutions
- Olive oil– A little olive oil helps soften the onion and enhances the flavors of the spices.
- Onion– I used a small yellow onion but a white onion would be fine, too.
- Garlic– Fresh garlic adds a deeper flavor to the broth.
- Chili Powder, Cumin, & Oregano– These spices add heat and spicy flavor to the broth.
- Pinto Beans– These are used in place of pork to add protein and heartiness to the soup.
- Hominy– Hominy is yellow or white maize. The dried kernels are soaked in an alkali solution of lye or slaked lime. It has a unique flavor and texture that is essential to the soup.
- Enchilada Sauce– I used a mild red enchilada sauce.
- Vegetable Broth– I used a chicken-style vegetable broth for flavor.
Frequently Asked Questions
What’s the best enchilada sauce for this recipe? I recommend using a mild, red enchilada sauce. I like the Frontera brand sauce, which has a nice flavor. You can also make your own using my enchilada sauce recipe if you like!
Can I freeze the leftovers? Yes! You can freeze this soup for up to 1 month. To reheat, microwave on 50% power until heated through, stirring every 2 minutes. Just wait to add any toppings until you’re ready to serve it.
Isn’t pozole made with pork? Traditionally, yes! This recipe certainly isn’t traditional, but the pinto beans add plenty of protein and flavor.
How do I lower the sodium? Soups can be high in sodium, so if that’s something you’re watching, here are a few tips. Look for a low-sodium vegetable broth and a low-sodium enchilada sauce. For the beans, rinse them under water before adding them to the soup. This helps remove added salt.
How to Make Vegan Pozole on the Stovetop
This recipe can be made on the stovetop or in the Instant Pot. On the stovetop, you’ll sauté the onion, garlic, and spices in a little olive oil until softened. Then you’ll add the hominy, beans, enchilada sauce, and vegetable broth and bring to a boil. You’ll want to simmer it for about 40 minutes until the hominy is tender.
How to Make Vegan Pozole in the Instant Pot
You can also make this recipe in an Instant Pot! This is my preferred method because it’s a little bit faster and feels a little more hands off. Add the olive oil and onion to the Instant Pot and sauté for 3 minutes. Add the garlic and spices and continue to sauté for 1 minute. Add the remaining ingredients and then lock the lid in place. Set to “Manual” pressure cook for 18 minutes, then quick-release the pressure.
It’s fun to get creative with the toppings on this soup! Some of my favorite toppings include diced avocado, fresh limes, thinly sliced radish, shredded cabbage, fresh cilantro and/or sliced jalapenos.
Side Dish Ideas
Looking for the perfect side dish to pair with this soup? Try my Mexican Street Corn Salad! It’s a delicious salad or you can use it as a dip for chips! Or add a side of this Rice Cooker Mexican Style Rice as a flavorful side. You could also whip up a batch of my 4 Ingredient Guacamole to pair with a basket of chips.
More Soup RecipesPrint
This vegan pozole recipe uses pinto beans instead of pork for a flavorful, meatless soup! This recipe is packed with spicy flavor, plus plenty of plant-based protein from the beans!
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves minced garlic
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 15 oz cans pinto beans, drained
- 2 15 oz cans hominy, drained
- 10 oz enchilada sauce
- 4 cups vegetable broth
- Add the olive oil and onion to a large pot. Heat over medium heat and sauté for 8-9 minutes or until the onion has softened.
- Add the garlic, chili powder, cumin, and oregano and continue to cook for 30 seconds.
- Add the pinto beans, hominy, enchilada sauce, and vegetable broth and bring to a boil.
- Reduce heat to a low and simmer for 30-35 minutes until the hominy is tender.
Instant Pot Directions
- Add the olive oil and onion to the Instant Pot and use the “sauté” function to cook for 3 minutes, stirring frequently.
- Add the garlic and spices and continue to sauté for 1 minute.
- Add the remaining ingredients and then lock the lid in place. Set to “Manual” pressure cook for 18 minutes. It will take about 10-15 minutes to come to pressure, then the time will begin to count down.
- Once the timer runs out, quick-release the pressure.
- Turn off the Instant Pot and serve.
Keywords: vegan posole, vegan pozole, instant pot vegan pozole