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Vegan Mexican Soup Recipe | Spicy Quick Vegan Soup | WorldofVegan.com | #soup #recipe #vegan #worldofvegan #mexican

Spicy Mexican Pozole

  • Author: Megan Sadd
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Category: Main Course, Soup
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan

Description

The next time you’re sick and need a warm, comforting soup, give this quick pozole recipe a try! It’s a spicy Mexican soup made with hominy—delightfully plump, chewy corn kernels that have a mild nutty flavor. Hominy is sold in most grocery stores, but if you aren’t able to find it see Fresh Tips! below.


Ingredients

Scale
  • 2 poblano peppers
  • 2 tbsp of olive or avocado oil
  • 1 small yellow onion, diced
  • 2 cloves of garlic, minced
  • 3 tbsp of all-purpose or rice flour
  • 2 tbsp of chili powder
  • 1½ tsp of ground cumin
  • 1½ tsp of dried oregano (Mexican if you can find it)
  • 1 bay leaf
  • ¼ tsp of cayenne (optional, plus more to taste)
  • 1 tsp of salt (plus more to taste)
  • ½ 6-oz can of tomato paste
  • 1 4-oz can of green chiles
  • 1 15-oz can of red kidney beans
  • 4 cups of vegetable broth (vegan chicken broth if possible)
  • 1 25-oz can of hominy

For Serving

  • Handful of cilantro
  • 2 avocados
  • 23 radishes
  • Purple cabbage
  • 23 corn tortillas
  • 2 limes

Instructions

  1. Stem and seed the peppers and cut into 1-inch (2.5-cm) pieces.
  2. Put the oil in a medium soup pot over medium heat.
  3. Add the onion and peppers to the pot. Cook for 1 to 2 minutes until softened. Add the garlic, flour, and chili powder. Stir well to combine and then add the cumin, oregano, bay leaf, cayenne, and salt. Cook for 1 to 2 minutes.
  4. Open the tomato paste and chiles. Drain and rinse the kidney beans. Add the tomato paste, chiles, and 1 cup (240 ml) of broth to the pot to dissolve the tomato paste. Drain the hominy.
  5. Stir well and then add the kidney beans, hominy, and remaining broth. Reduce the heat to medium and bring the soup to a rolling boil for 10 minutes or so, or until the peppers have softened. Taste then add another pinch of salt and cayenne, if desired.
  6. Chop the cilantro and avocados. Slice the radishes and cabbage. Cut the tortillas into thin strips. Remove the bay leaf.
  7. Toast the tortilla strips in a small oiled pan over medium-high heat until crispy and golden brown. Serve the pozole with avocado, cilantro, radish, cabbage, tortillas strips, and a squeeze of fresh lime. 

FRESH TIPS!

  1.  This soup is on the spicy side! Omit the cayenne if you prefer mild spice.
  2.  If you don’t want to make your own tortillas strips, which I highly recommend, you can also break up a few tortilla chips.
  3.  Swap 1 cup of frozen corn and 1 can of chickpeas for hominy if needed.

Keywords: corn, hominy, Mexican soup, pozole, warm food