Vegan Pozole Verde

Experience the heart of Mexican cuisine with vegan pozole verde! This hearty stew showcases tender hominy and shredded jackfruit bathed in a vibrant tomatillo-green chile base. Serve it hot with fresh garnishes for a comforting, nutritious, and flavor-packed meal.

💚 Why you’ll love this recipe

• Easy to make: Despite its robust and complex flavor profile, pozole is quite simple to prepare. It’s the perfect dish to impress your dinner guests!
• Authentic flavors: This vegan pozole verde stays true to its Mexican roots without the need for chicken or other meat-based products.
• Customizable: The garnishes are completely customizable, so you can enjoy your pozole verde just the way you like it!
• Healthy & nutritious: This vegan pozole verde recipe is packed with a variety of vitamins and minerals like vitamin C, iron, manganese, zinc, and vitamin K.

If you love vegan pozole verde, you should really check out our vegetarian pozole rojo, vegan lentil soup, and vegan tortilla soup.

🫑 What is pozole verde?

Pozole verde, also known as green pozole, is a traditional Mexican soup made from hominy (nixtamalized corn kernels), a variety of green vegetables, and often chicken.

The stew is simmered with homemade salsa verde until all the flavors meld together, resulting in a rich and hearty dish that warms the soul! Each bite is packed with tender hominy, tangy tomatillos, and a mild heat from the green chiles.

Once your pozole verde is ready, we recommend serving it with a plethora of fresh garnishes like radishes, avocado, fresh onion, and a squeeze of lime for a bright contrast.

📜 History

The Aztecs are said to have been the creators of pozole, and it carried quite a religious and holy significance. As the legend goes, Aztec priests would sometimes make human sacrifices and add the carne humana (human flesh) to ceremonial pozole recipes.

But, as Spanish conquistadors moved into the area, cannibalism was outlawed and pork and chicken eventually became the proteins of choice.

And now we are taking this one step further by switching to jackfruit. You’ll be amazed at how delicious and versatile this fruit is!

🌱 Is it possible to make pozole vegan?

Of course, traditional pozole is not vegan as it typically includes meat. However, it’s definitely possible to make an equally delicious vegan version! Here’s how we’ve adapted the recipe:

• Chicken: In our vegan pozole verde, we’ve replaced shredded chicken with shredded jackfruit.
• Broth: Instead of using a meat-based broth, we’re using a vegetable broth.
• Garnishes: If you’re adding cheese, ensure you choose a dairy-free option.

🛒 Ingredients & substitutions

• Vegetable broth: Forms the base of the soup, giving it more layers of flavor. You can also use Better Than Bouillon No Chicken Base if you prefer.
• Dehydrated jackfruit: Provides a meaty texture and absorbs flavors well, making it a great substitute for chicken or pork traditionally found in pozole. Fresh or canned jackfruit can be used if dehydrated jackfruit is unavailable.
• Hominy: Adds a nutty flavor and tender, chewy texture. You can cook your own hominy from scratch or use canned hominy for more convenience. If you can’t find hominy, you can substitute it with canned corn or chickpeas in a pinch.
• Garlic: Imparts a subtle, aromatic base note, essential for any flavorful broth. Garlic powder can be used as an alternative, but fresh is best here.
• White onion: Adds sweetness and depth. Yellow onions or shallots will also work.
• Epazote: This Mexican herb lends a unique, slightly pungent flavor that gives pozole its characteristic taste. If you can’t find fresh epazote at your local Mexican market, you can order dried epazote online.
• Tomatillos: Bring a tart and tangy flavor to the dish. You should be able to find tomatillos at large grocery stores or Latin food markets. Otherwise, green tomatoes with extra lime juice can be used instead.
• Green chiles: We use jalapeños for their mild-medium heat, but you can use serrano peppers or green habaneros for an extra kick.
• Pumpkin seeds: Also known as ‘pepitas’, these add a nutty flavor and a crunchy texture. They also act as a thickening agent when blended with the broth.
• Cilantro: Offers a bright, fresh flavor profile. If you’re not a fan, simply omit it.
• Mexican oregano: Adds a herbaceous, earthy, and slightly citrusy flavor profile. If you can’t find Mexican oregano, marjoram or Mediterranean oregano will work.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make pozole verde

Step 1: Prepare the ingredients

Start by simmering the vegetable broth, jackfruit, hominy, garlic, and onion in a large stockpot while you prep the salsa verde. In another pot, boil the tomatillos, onion, jalapeños or serranos, and pumpkin seeds in another pot.

Step 2: Blend the salsa

Once the tomatillos soften and turn slightly darker, drain the water and blend the veggies along with cilantro, garlic, Mexican oregano, and salt. Remove the garlic and onion from the large stockpot and pour in the salsa verde.

Step 3: Simmer the pozole

Add 1-2 sprigs of epazote and continue cooking the pozole for about 20 minutes, then taste and adjust the seasonings to your liking. Serve it hot with your favorite garnishes. Happy eating!

If you have questions about this vegan pozole recipe, check out our FAQs or leave a comment down below!

🥑 Garnishes for pozole verde

We highly recommend topping your vegan pozole verde with lots of garnishes for the perfect flavor and textural contrast. Here are some suggestions to get you started:

• Sliced radishes
• Shredded lettuce or cabbage
• Diced white onion
• Mexican oregano
• Lime wedges
• Avocado slices or cubes
• Fresh corn tortillas
• Tostadas or totopos

🌡️ Storage & reheating

This vegan pozole verde makes for great leftovers! Here’s how to store and reheat it:

• Fridge: Store leftover pozole in an airtight container in the fridge for up to 4 days.
• Freezer: Vegan pozole can be frozen for up to 3 months. Let it cool, then transfer it to an airtight container, freezer-safe bag, or mason jar. Just remember to leave room at the top for expansion.
• Reheating: If frozen, thaw your pozole overnight in the fridge and reheat it over low-medium until warm, adding a splash of broth or water if necessary.
• Prep ahead: You can chop the vegetables and prepare the garnishes a day in advance to save time on the day of cooking.

♻️ Variations

• Veggies: Try adding different veggies like corn, peas, pumpkin, or zucchini.
• Protein: Try your vegan pozole with tofu, vegan chicken, chickpeas, or tempeh.
• Spicier: Add extra jalapeños, serranos, or habaneros for extra heat.
• Mild: Replace jalapeños with poblano or Anaheim peppers.
• Cheese: Sprinkle some vegan queso fresco on top for extra creaminess.
• Roasted: Try roasting the salsa veggies for a different flavor profile.
• Grains: Try this stew with farro or barley instead of hominy.

🧑‍🍳 Top tips

• Rinse the hominy: Just like canned beans, it’s essential to rinse canned hominy before using it to remove any tin-like flavor.
• Make hominy from scratch: For a more authentic and traditional flavor, try making hominy from scratch. It will take longer, but it’s worth it!
• Make a thicker broth: If you’d like more of a thick stew consistency, blend a few cups of broth and hominy.
• Simmer slowly: The longer the stew simmers, the better the flavors will be!
• Garnishes: Use fresh garnishes for the best contrast in textures and flavors.
• Freeze in portions: Freeze the pozole in individual portions for easy reheating.

💬 FAQ

🍴 More soup and stew recipes

If you enjoyed this vegan pozole verde recipe, check out some more Mexican soups like these:

• Sopa de Frijoles: Bold flavors of Northern Mexico packed into a delicious soup.
• Sopa de Fideo: Featuring roasted tomatoes, garlic, and toasted noodles.
• Fava Bean Soup: Hearty soup filled with fava beans, fresh veggies, and aromatic herbs and spices.
• Lentil Soup: A high-protein dish that’s light on a wallet and great for meal prep.

Note: We’ve updated this post to include new information and helpful tips about the recipe.