Vegan Red Pozole with Avocado and Hominy
A hearty Mexican stew featuring hominy, rich red chile broth, and creamy avocado slices for a comforting vegan meal. This mexican-inspired soups (vegan) ready in about 75 minutes pairs whole dried guajillo chiles, water, white hominy (canned, drained) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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
- 4 whole dried guajillo chiles
- 4 cups water
- 2 cups white hominy (canned, drained)
- 1 medium, quartered yellow onion
- 3, peeled garlic cloves
- 4 cups vegetable broth
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1 1/2 tsp salt
- 1 medium, diced ripe avocado
- 4 fresh lime wedges
- 1/4 cup, chopped fresh cilantro
- 8, warmed corn tortillas
Instructions
- Step 1: Remove stems and seeds from 4 dried guajillo chiles and soak them in 4 cups hot water for 20 minutes until softened.
- Step 2: In a blender, combine soaked guajillo chiles with 2 cups soaking water, 1 medium quartered yellow onion, and 3 peeled garlic cloves; blend until smooth.
- Step 3: In a large pot, pour the blended chile mixture and add 4 cups vegetable broth, 2 cups drained canned white hominy, 1 tsp dried oregano, 1/2 tsp ground cumin, and 1 1/2 tsp salt.
- Step 4: Bring stew to a boil over medium-high heat, then reduce to low and simmer uncovered for 45 minutes, stirring occasionally until flavors meld.
- Step 5: Ladle pozole into bowls and garnish each with diced pieces of 1 medium ripe avocado, 1/4 cup chopped fresh cilantro, and a wedge of lime.
- Step 6: Serve with 8 warmed corn tortillas on the side for a traditional Mexican meal.
Equipment for this recipe
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Frequently asked questions
How long does Vegan Red Pozole with Avocado and Hominy take to make?
Total time is about 75 minutes (25 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vegan Red Pozole with Avocado and Hominy?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole dried guajillo chiles from drying out.
Can I substitute ingredients in Vegan Red Pozole with Avocado and Hominy?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegan Red Pozole with Avocado and Hominy for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vegan Red Pozole with Avocado and Hominy vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
