Vegan Pozole Rojo
This is the kind of bowl that silences a table — deep red, smoky, and loaded with enough texture and flavor to make you forget it's entirely plant-based. The broth starts with toasted ancho and guajillo chiles that get blended and strained into something rich and complex, layered with cumin, Mexican oregano, and smoked paprika. Quartered cremini mushrooms bring a satisfying, meaty bite that holds up beautifully through the simmer, while two cans of hominy soak up all that chile-forward broth and give the stew its signature hearty chew. Nothing here relies on meat substitutes or specialty products — just dried chiles, pantry spices, and good technique. A final hit of lime juice brightens everything right before serving, and the toppings — shredded cabbage, crisp radishes, diced onion, and lime wedges — add crunch and freshness that make every spoonful feel alive. This recipe serves 6, so it's ideal for a weekend dinner with friends or a batch you can reheat all week long.
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Learn more →Ingredients
6 servings
For the chile broth
- 4 dried ancho chiles, stems and seeds removed
- 3 dried guajillo chiles, stems and seeds removed
- 4 cups vegetable broth
For the stew
- 3 tbsp olive oil, divided
- 1 large white onion, roughly chopped
- 5 garlic cloves, smashed
- 1 tsp dried oregano (preferably mexican oregano)
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 lb cremini mushrooms, quartered
- 2 cans (15 oz each) hominy, drained and rinsed
- 2 cups vegetable broth
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 1 tbsp lime juice
For serving
- 2 cups shredded green cabbage
- 4 radishes, thinly sliced
- 1 lime, cut into wedges
- ½ cup white onion, finely diced
- ¼ cup fresh cilantro, roughly chopped (optional)
- dried oregano, for sprinkling (optional)
Instructions
- 1
Heat a dry skillet over medium heat. Add the ancho and guajillo chiles in a single layer and press them flat with a spatula for 20–30 seconds per side, until fragrant and slightly darkened — watch closely, as they can scorch quickly. Transfer to a medium saucepan, cover with 4 cups vegetable broth, and bring to a boil over high heat. Reduce to a simmer and cook for 10 minutes, until the chiles are fully softened and pliable.
- 2
Transfer the chiles and all of their soaking broth to a blender. Blend on high for 60 seconds until completely smooth. Pour the blended mixture through a fine-mesh strainer set over a bowl, pressing the solids with a spoon to extract as much liquid as possible. Discard the solids and set the strained chile broth aside.
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