Vegan Pozole Rojo

A traditional, authentic tasting vegan pozole Rojo made with hominy and New Mexico red chile sauce.

Course Soup

Cuisine Mexican, New Mexican

Keyword vegan posole, vegan pozole, vegan pozole rojo

Prep Time 10

Cook Time 30

Total Time 40

Servings cups

Calories 131kcal

2 tablespoons light olive oil (or other neutral flavored oil)
1 whole onion (peeled and diced)
2 gloves garlic
2 teaspoons oregano
1 teaspoons salt
3/4 cup carrots (peeled and diced)
8 cups not chickn' broth (or any other vegan broth)
2 cups red chile sauce (or green chile sauce for posole verde)
3 (1 lb.) jars hominy
3 cups vegan meat (like seitan chicken, vegan ham, or rehydrated Butler Soy Curls)
2 cups red chile sauce (or green chile sauce for posole verde)

Make the red chile sauce if you don't have store-bought red chile sauce.
Peel and dice an onion, then saute it in 2 tablespoons of oil with 2 cloves of minced garlic over low heat for about 5 minutes, until translucent.
Sprinkle with 2 teaspoons of oregano and 1 teaspoon of salt, then stir in 3/4 cup of diced carrots and saute for another 2 minutes.
Add 8 cups of vegan broth, 2 cups of red chile sauce, and 3 (1 lb cans) of hominy, along with the liquid in the cans.
Simmer for 20 minutes, then add the vegan meat of your choice. (Vegan chicken strips, diced vegan ham, or rehydrated Butler Soy Curls.)
Simmer on low for at least 10 more minutes before serving. (You can keep it in a crockpot or on the lowest setting on your stove for hours. You may need to add more water to account for evaporation.)
Garnish with radishes, cilantro, onions, or avocado if desired. You can also drizzle it with garlic cilantro sauce.

Use my homemade red chile sauce or a store-bought variety that contains flour. The flour in the sauce gives the pozole broth a creamy consistency.
Be sure to simmer the soup for at least 30 minutes, and it will taste even better if left on low for at least an hour.
This soup is great to make a day ahead, since I think that it tastes even better the next day!
Use low-sodium broth for a lower-sodium posole.
Since this soup keeps well (and my family devours it) I usually buy the 6 lbs. can of hominy and make a double batch.
If using Butler Soy Curls, rehydrate 2 cups of them in 1 1/2 cups of broth.