This Vegan Pozole Recipe was created in partnership with Rio Luna Organic Peppers and Chiles. All thoughts and opinions are my own. Thank you for supporting the brands that make this blog possible.
Pozole soup is one of those easy Mexican recipes I can count on to elicit joy at the dinner table and for as many times as I’ve made my version of Pozole Verde at home I realized I’ve never actually written it down.
Which is why when my partners at Rio Luna Organics asked me to create an authentic Hispanic recipe to celebrate National Hispanic Heritage Month, I knew exactly what I wanted to share with you.
This recipe is a version of the one I learned from my Mother-in-law. She typically uses pork or chicken to make her Pozole Verde and I make it that way too, but I also love this vegan version made with fluffy pinto beans. This lighter version is also stellar for showing off Rio Luna Organics Green Chiles and Jalapeños, and give them room to shine.
Yes, I said it. And yes, it’s a thing.
You know when you’re doing a workout and the instructor says, “if you are new to working out, make sure to watch the modifier!” I see cooking in the exact same way. There are the intense versions of making Pozole and then there’s the modifier. This recipe falls somewhere in-between.
You do have to make the sauce; a rich mixture of charred vegetables and pumpkin seeds which then gets fried for a few brief moments to cook and meld all the flavors. But after that, you simply add a few more ingredients and let simmer.
My secret to making flavorful pozole, is using Rio Luna Organics Chiles AND Jalapeños. They are the highest quality organic peppers and chiles that have been used by professional chefs for years. Certified organic and GMO-free they are the best peppers and chiles out there which making them super flavorful. They really do all the work in the pozole.
How Spicy Is It?
So, this Vegan Pozole recipe is fairly spicy. For reference, my husband and I LOVE it, my kids say it’s too hot (and they aren’t super sensitive to heat). If you are, I suggest to look on the Rio Luna Organic label. Their cans now feature new labels with a special heat index meter.
If you are fairly sensitive to spice, maybe start with the green chiles and 1/4 or 1/2 can of the jalapeños and go from there, depending on your tastes.Print
Green Chile Vegan Pozole Recipe
A spicy Pozole Verde that just so happens to be vegan! Made with green chiles, jalapeños, pinto beans and hominy. If you are sensitive to spice, start with half a can of the jalapeños and add more to taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- Category: soup
- Method: simmer
- Cuisine: Mexican
8 ounces dried pinto beans, about 1 heaping cup
1 white onion, quartered
1 pound tomatillos, husks removed
5 cloves garlic, peeled
1/4 cup vegetable oil, divided
1/2 cup raw pumpkin seeds
6 cups water or vegetable broth
1 small bunch cilantro, tough stems removed
2 (7-ounce) cans large chopped Rio Luna Organic Green Chiles, drained
1 (4-ounce) can diced Rio Luna Organic Jalapeños, drained
1 (25-ounce) can white hominy, drained and rinsed
Diced white onion
Pick through the pinto beans and remove any rocks if you see them. Rinse beans well then cover with water and let soak overnight. If you don’t have time to do this, you can cook beans from dry, but it will take longer.
Heat broiler to high. Arrange onion, tomatillos, and garlic on a baking sheet. Broil until charred on all sides, turning occasionally. Keep a close eye on the garlic, it will toast faster than the others. Remove it as it gets golden brown, but not burnt.
Meanwhile, heat 1 tablespoon of the oil in a frying pan over medium heat. Add pumpkin seeds and fry in the oil until toasted and starting to pop. Season with salt and transfer to a blender.
Once vegetables are charred, add them to the blender as well along with 1/2 cup of the water or vegetable broth (if using) and the cilantro. Blend on high until very smooth.
Heat remaining 3 tablespoons of oil in a large soup pot over medium-high heat. Add pureed vegetable mixture (careful, it will spatter), and stir constantly, frying the sauce until thickened slightly, about 5 minutes. Add remaining 5 1/5 cups of water or broth, soaked pinto beans, chiles, and jalapeños.
Bring to a boil, then reduce heat to a simmer, cover, and cook until beans are tender, about 1 hour (this will take longer if you didn’t pre-soak the beans).
Add hominy and season with salt (start with 2 teaspoons and go from there). Serve with as many garnishes as you can stand.