Pozole-Inspired Thick Tomato and Hominy Soup

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

A comforting, thick soup with hominy, roasted tomatoes, and smoky spices, in the style of traditional pozole. This Mexican-inspired soup recipe (vegetarian), ready in about 50 minutes, pairs canned hominy, drained, roma tomatoes, quartered, yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups canned hominy, drained
• 4 medium roma tomatoes, quartered
• 1 cup yellow onion, chopped
• 3 garlic cloves, minced
• 1 tbsp ancho chili powder
• 1 tsp ground cumin
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tbsp fresh lime juice
• 1 1/4 tsp salt
• 3/4 tsp black pepper
• 2 tbsp chopped fresh cilantro

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Instructions

1. Step 1: Preheat oven to 450°F. Toss 4 quartered roma tomatoes with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 20 minutes until skins blister and tomatoes soften.
2. Step 2: While tomatoes roast, heat a large pot over medium heat. Add 1 cup chopped yellow onion and sauté for 5 minutes until translucent.
3. Step 3: Add 3 minced garlic cloves, 1 tbsp ancho chili powder, and 1 tsp ground cumin to the pot. Cook for 1 minute until fragrant.
4. Step 4: Add the roasted tomatoes, 2 cups drained hominy, 4 cups vegetable broth, 3/4 tsp black pepper, and remaining 3/4 tsp salt to the pot. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes to thicken.
5. Step 5: Use an immersion blender to partially puree the soup, leaving some chunks for texture. Stir in 1 tbsp fresh lime juice and 2 tbsp chopped fresh cilantro before serving.