Vegan Pozole

Colorful, cozy comfort food that warms you from the inside out. Using dried chiles gives this dish authentic flavor. Perfect for your holiday celebration table, or dinner anytime. The toppings give you great flavor and texture contrast, so don’t skimp on the fixins!


  • 30 oz hominy, drained and rinsed
  • 3-4 whole dried New Mexico chiles
  • 2 tsp ancho chile powder
  • ½ tsp crushed chile flakes
  • 8½ cups vegetable broth
  • 1 lb crimini mushrooms, sliced
  • ½ medium white onion
  • 2 large garlic cloves
  • 1 tsp coarse sea salt, plus more to taste
  • 1 tsp dried Mexican oregano (or sub regular)
  • 1 large bay leaf
  • 2 Tbsp olive oil
  • 8 oz green cabbage, shredded
  • 6 whole radishes, thinly sliced into rounds
  • Pinch dried Mexican oregano
  • Lime wedges – just a squeeze of juice
  • Non-dairy sour cream


  1. Bring small pot of water to a boil. While water heats, use scissors to open chiles and remove hard stems, seeds and veins.
  2. Once water boils, place de-seeded chiles, ancho chile powder, onion and garlic in the pot. Simmer at low heat until chiles have rehydrated and onion and garlic have softened.
  3. Once softened, reserve boiling liquid. Place boiled ingredients in blender and add about ½ cup boiling liquid. Blend until you have smooth sauce. If needed, add more of the boiling broth to get smooth consistency. Strain sauce through strainer and set aside. Discard the rest of the boiling broth.
  4. Over medium heat, add 2 Tbsp olive oil to large soup pot. Add mushrooms and sauté for about 8 minutes or until soft. Add in chile sauce. Add 1 tsp coarse sea salt and stir; add 1 tsp Mexican oregano and stir. Add hominy and stir again. Add vegetable broth and bay leaf, stir until well-combined.
  5. Turn heat to medium-low, cover pot and simmer 30-45 minutes, until hominy is very tender. As pozole cooks, slice/chop toppings.
  6. Taste/adjust seasonings. Cool slightly and serve with toppings.