description
Struggling to cook healthy meals at home? Forks Meal Planner is here to help. Sign up now!

Pozole is a traditional Mexican stew that is frequently served on holidays and other celebrations. The star ingredient, hominy, is basically dried corn that has been alkalized in a mineral lime bath, which transforms the corn kernels into fat, tender, bean-like morsels. Traditional pozole also features pork, but this vegan pozole recipe replaces the meat with hearty ingredients like onions, carrots, potatoes, and plenty of chile peppers.

By Darshana Thacker,

Add to meal planner
166 Shares

Ingredients

Stew
  • 2 (25-ounce) cans hominy, rinsed and drained (5 cups)
  • 2 medium potatoes, cut into ½-inch dice (4 cups)
  • 4 medium carrots, peeled and cut into ½-inch dice (2 cups)
  • ¾ medium onion, cut into ¼-inch dice, divided
  • 2 tablespoons minced fresh garlic
  • 2 teaspoons ground Mexican oregano
  • ½ teaspoon cumin powder
  • 2 Anaheim or Poblano chiles, seeded and cut into ¼-inch dice (1 cup)
  • 2 teaspoons guajillo chile powder
  • 2 tablespoons ancho chile powder
  • Sea salt
Garnishes
  • 3 corn tortillas, cut into ¼-inch strips
  • 1 cup shredded red cabbage
  • ½ bunch radishes, cut into matchsticks (½ cup)
  • ¼ cup finely chopped fresh cilantro
  • 3 limes, cut into wedges

Instructions

  1. In a large soup pot, combine the hominy, potatoes, carrots, 1 cup onions, garlic, oregano, and cumin with 1 cup water; cook on medium heat for 10 minutes.
  2. Add 8 cups of water, diced chiles, and guajillo and ancho chile powders. Bring to a boil, reduce heat to simmer and cook for 30 to 40 minutes until the hominy has softened and the stew has thickened. Add salt to taste.
  3. Meanwhile, preheat the oven to 350°F. Line a baking sheet with parchment paper. Spread the tortilla strips on the baking sheet and bake until crispy and golden-brown, 20 to 25 minutes, shaking the pan occasionally for even browning. Set aside.
  4. To serve, ladle the stew into individual bowls and garnish with tortilla strips, cabbage, radishes, remaining onions, and cilantro. Serve a wedge of lime on the side.
tags:
description Meal Planner

Healthy eating shouldn’t be a hassle.

With weekly meal plans customizable for any size table and any dietary restrictions, Forks Meal Planner takes the hard work out of healthy plant-based cooking.

Start Planning
description Cooking Course

Learn to cook plant-based meals at home

Forks Over Knives online cooking course will help you learn new techniques, flavors and styles to live your very best life.

Join the course
description
about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

see more from this author
description
Free download

7 Keys to Success on a Healthy Vegan Diet

Getting started on a plant-based diet or looking to refresh your eating habits? Download our practical guide to long-term success.

Have something to say about this article? Click to expand the conversation

More from Forks Over Knives

By continuing to browse our site, you agree to our Terms of Use and Privacy Policy. You can learn more about how we use cookies to improve your experience here

Want More Recipes?

Download the Forks Over Knives App and get 400 whole-food, plant-based dishes at your fingertips.

LEARN MORE
Copy link
CopyCopied
Powered by Social Snap