Vegan Pozole Rojo

4.75 from 4 votes

My vegan pozole rojo is made with an intensely flavorful base of blended chiles and spices, hearty black and pinto beans, and hominy. It is so hearty, and the taste will blow you away!

Prep Time20

Cook Time45

Total Time1 5

Course: Stew

Cuisine: American, Mexican

Servings:

Calories: 157kcal

Author: Alissa Saenz

Ingredients

1 ounce dried guajillo chiles
2 dried chiles de arbol (Note 1)
¾ cup just boiled water
2 tablespoons olive oil
1 medium onion, diced
6 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
½ teaspoon ancho chile powder
½ teaspoon smoked paprika
5 cups vegetable broth
2 (15 ounce/425 gram) cans hominy, drained and rinsed
1 (15.5 ounce/439 gram) can black beans, drained and rinsed
1 (15.5 ounce/439 gram) can pinto beans, drained and rinsed
8 (8 ounce/227 gram) can tomato sauce
2 bay leaves
Salt and pepper, to taste

For Serving

Shredded cabbage
Sliced avocado
Sliced radishes
Chopped fresh cilantro
Lime wedges

US Customary - Metric

Instructions

Place both kinds of dried chiles into a small container. Pour the just boiled water over them. Try to get the peppers submerged under the water as best as you can. Let the peppers soak for about fifteen minutes, stirring them occasionally. You can prep your other ingredients in the meantime.
Transfer the chiles and their soaking water to a blender. Blend until smooth. Set this aside for now.
Coat the bottom of a large pot with the oil and place it over medium heat. Once the oil is hot, add the onion. Sweat the onion for about five minutes, stirring occasionally, until it becomes soft and translucent.
Stir in the minced garlic, ground cumin, oregano, ancho chile pepper, and smoked paprika. Sauté the mixture for about a minute, stirring constantly.
Stir in the broth, hominy, black beans, pinto beans, tomato sauce, bay leaves, and blended chile peppers. Raise the heat and bring the mixture to a boil. Lower the heat and let the mixture simmer for 30 minutes, stirring occasionally.
Remove the pot from heat. Remove the bay leaves and season the stew with salt and pepper to taste.
Ladle into bowls, then top each with shredded cabbage, sliced avocado, radishes, and chopped cilantro. Serve with lime wedges on the side.

Notes

Chiles de arbol will add some heat to the stew, but it should still be rather mild if you only use two. For an even milder stew, use just one or omit them entirely. For a spicier stew, use a few extra.

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