Pozole, a traditional Mexican soup usually made with a base of chilies, hominy, and meat (typically pork), is given a twist in this version. We are swapping the meat for shredded mushrooms and adding chickpeas for plant-based protein to make a vegetarian pozole.
My family often makes pozole in a big batch around the holidays, which, unlike some foods, is even better as leftovers.
There are two different versions of pozole, rojo and verde or red and green. In this version, we are making our pozole based on pozole rojo, which uses a base of dried chilis. Pozole verde relies on fresh green chiles along with other fresh green ingredients such as tomatillos and cilantro in its base.
The Chilis
Often time pozole rojo uses a combination of chili de arbol, guajillo chilis, and ancho chilis.
Chili de arbol are bringing much of the heat to this recipe but also offers a smokey and nutty flavor.
Guajilo chilis have a mild heat with notes of earthy, smokey, acidic fruit.
Ancho chilis, come from dried poblanos. After drying they have a rich dried fruit flavor with a body of chocolate and coffee notes.
I also added New Mexico chiles, whose earthy, sweet, and slightly acidic flavors complement our meatless pozole well.
Combining the chilis with our onion, garlic, oregano, and cumin to make our base for our pozole, we get a complex flavor that is rich, fruit, spicy, and smokey.
The Corn
Hominy, which is used in both red and green pozole is made from nixtamalized corn.
Nixtamalization is the process of soaking dried corn in an alkali solution to rehydrate and soften it. This creates a soft and plump kernel that still has a bit of a bite after combining with the favors of the soup.
Our Vegetarian Pozole Substitutes
To make our pozole vegetarian, although not traditional, we substituted our main protein source of meat or poultry. Additionally, we use water in our base, instead of chicken or pork broth.
The substitution of mushrooms adds an umami flavor and meaty texture to this meatless dish. As the mushrooms cook, they mix with the soup, absorbing its rich flavors.
Since our mushrooms don’t offer much protein, as a plant-based protein substitute we add chickpeas. The chickpeas, which have a similar texture to hominy, blends nicely with the flavors of this soup and brings not only plant-based protein but also fiber as well.
Why Vegetarian Pozole
As noted, this recipe makes some untraditional substitutions to make it vegetarian. I acknowledge and respect the many ways pozole is made in different families and regions. These modifications are simply a personal take on the dish, for those following a vegan, vegetarian, or plant-based diet. I hope they inspire those looking for a meatless version, while still honoring the rich traditions of this beloved dish.
The modifications do reduce the total fat and saturated fat content while also increasing the fiber content.
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Vegetarian Mushroom Pozole
This rich and comforting vegetarian mushroom pozole will have you, and anyone you are serving it to, questioning how the meat was left out.
- Total Time: 50 minutes
- Yield: 6 1x
Ingredients
Ingredients:
- 2 chili de arbol
- 2 guajillo chilis
- 2 ancho chilis
- 3 New Mexico chilis
- 2 large yellow onion
- 4 –5 cloves garlic
- 2 tsp ground cumin
- 1 tsp dark chili powder
- 1 Tbsp sugar
- 1 Tbsp salt
- 1 tsp oregano
- Water
- 1 lb chanterelle, blue/gold oyster, or lions mane mushrooms
- 1 stock celery
- 1 large carrot
- 1 Tbsp neutral oil (avocado, canola, or vegetable)
- 2x 16 oz cans chickpeas, drained and rinsed
- 1x 25 oz can hominy, drained and rinsed
Toppings:
- 4 radishes
- 1/2 small head cabbage
- 2 limes
- Leftover 1/2 onion from the recipe
- 1 bunch, cilantro
Instructions
- Heat a heavy bottom pan over medium heat. With exhaust fan on, toast the chilies in a dry pan until they have softened and become fragrant. Allow to cool slightly before carefully removing seeds.
- While your chilis toast and cool, roughly chop one of your onions and add to a small pot along with garlic cloves, cumin, chili powder, sugar, salt, and oregano.
- Add your deseeded chilis and enough water to cover the contents of the pot.
- Place on high heat to bring to a boil. Once boiling, drop to a simmer, and allow to cook for 15-20 minutes or until all ingredients are easily pierced with a fork.
- Once ingredients are fork tender add 1 cup of ice or allow to cool slightly before blending with a immersion blender or large blender.
- Using your hands, roughly tear your mushrooms into thin strips to resemble a shredded meat and set aside.
- Using a food processor or a knife roughly chop your celery, carrot, and half of your other onion into small pieces.
- Heat a large 8-Qt Dutch oven or heavy bottomed pot over medium heat. Add neutral oil and celery, carrot, onion mix. Sautee for 2-3 minutes before adding shredded mushrooms and sautéing for another 2-3 minutes.
- Carefully adding blended chili mixture, 2-4 cups of water, chickpeas, and hominy. Bring to a boil and drop to a simmer for 5-10 minutes.
- While the soup simmers, thinly slice cabbage and radish, dice your leftover half an onion into small pieces and roughly chop your cilantro leaves and stems.
- Serve immediately topping with, shredded cabbage, radish, onion, and cilantro and serve with a lime wedge.
- Prep Time: 20
- Cook Time: 30
- Category: Lunch/Dinner
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 2.5 cups
- Calories: 351
- Sugar: 11 g
- Sodium: 640 mg
- Fat: 7.2 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 6.8 g
- Trans Fat: 0 g
- Carbohydrates: 62.9 g
- Fiber: 14.6 g
- Protein: 14.6 g
- Cholesterol: 0 mg