Vegan Pozole

Vegan Mushroom Pozole

Last weekend, I promised myself I was going to develop a vegan recipe, and out of the many I had in mind I figured pozole would be a good one to pull out since it’s prime soup season and also because I was home sick with a chest cold, and was in need of something warm and homey.

I’ve always enjoyed drinking the broth by itself when it comes to soups, so I wanted to make sure the broth for this pozole was good, especially since there’s no meat in this recipe. The base for pozole blanco typically consist of just white onion and garlic, but I’m taking a slightly different approach to this. Instead of a white onion, we’re using a yellow onion and we’re sautéing both the garlic and the yellow onion with Mexican oregano for a much more deeper flavor.

Vegan Mushroom Pozole

If you’re vegan, I hope you enjoy this recipe, and if you’re not vegan, you can still enjoy this recipe! Just add some chicken if you’re absolutely missing the extra protein.

If you’d like to see more vegan friendly and meatless recipes, let me know!

Find some of my other vegan favorites here: Churros, Tacos de Papa,  Tacos Al Pastor.

Nos vemos pronto. 

Vegan Mushroom Pozole

Vegan Pozole
Serves 5-6
  • 5 oz cremini mushrooms, sliced
  • 5 oz baby portabella mushrooms, sliced
  • 6 oz oyster mushroom, sliced
  • ½ tsp salt
  • 1 yellow onion, roughly chopped
  • 6 garlic cloves, roughly chopped
  • 1½ tsp mexican oregano
  • 1½ tablespoon salt
  • 8 cups of water, divided
  • 2 25oz cans hominy
  • 2 bay leaves
  • Garnish
  • ½ white onion, diced
  • Avocado, sliced
  • Mexican oregano
  • Lime wedges
  • Sea Salt
  1. Start by thoroughly washing and draining your mushrooms. Trim off the ends and slice.
  2. In a large pot or dutch oven on medium heat, heat 1 tablespoon of olive oil. Once the oil starts to sizzle, add the mushrooms and sprinkle ½ tsp of salt. Cook, stirring occasionally for about 8 minutes until all the liquid has evaporated. Using a slotted spoon, remove the mushrooms and set aside.
  3. Add another tablespoon of olive oil to the large pot or dutch oven on medium heat and mix in the onion, garlic and oregano. Cook for about 5 minutes until the garlic starts to brown. Use a slotted spoon to transfer the onion, garlic, and oregano to a blender. Add in 1½ tablespoons of salt, and 4 cups of water to the blender, and blend until smooth. Pour your mixture into the large pot or dutch oven, and add the bay leaves and the two cans of hominy. (I like to add the liquid from hominy cans into the pot, but if you don't, measure out the liquid and sub it for more water.)
  4. Bring your pozole mixture to a boil, then add in the last 4 cups of water. Cook on medium-low heat for 30 minutes, then add your mushrooms to your pot and finish cooking for another 30 minutes.
  5. Taste for salt and adjust at this time.
  6. Serve in a bowl with tostadas and top with sliced radish, avocado, chopped white onion Mexican oregano, lime wedges, and sea salt.



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