Vegetarian Pozole

If you came to the present recipe trying to find a classic pozole, I can tell you immediately this is not it. This particular version was born out of my $15 budget cooking challenge, where I had fairly limited ingredients to figure with.

Soup is usually an honest idea when cooking on a budget, and this one was no exception. By adding liquid as simple as plain water, you’ll stretch out your ingredients to be more filling, more easily digested, then very comforting. Although usually made with pork, this pozole is really completely vegan—but that does not mean it’s lacking in texture or flavor.

Making use of all the veggies I had at my disposal, this mix has sweet onions and carrots, creamy pinto beans, chewy hominy bits, and tender radish chunks that shine at absorbing all the delicious aromas within the fragrantly spiced broth. I also added during a touch of leftover beets, also as some cauliflower florets to bulk out the pot. With slightly of tomato marinara for a few natural MSG, i used to be very happy to sip down my bowl of goodness.

To jazz it up for serving, do deck it out with slices of rich avocado, zippy pickles, crunch raw radish, and whatever else you would like . If you are not vegan, an enormous dollop of soured cream would be a really nice cherry on top of this metaphorical cake.


2 tbsp. extra-virgin vegetable oil
1/2 yellow onion, minced
1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
1/2 tsp. freshly ground black pepper
1 tsp. kosher salt
1/4 tsp. MSG (optional)
1 c. soaked pinto beans, drained
4 red radishes, quartered
1/2 carrot, chopped
1 c. cauliflower florets
2 tbsp. marinara or salsa
1 c. soaked or canned hominy, drained
1/4 tsp. bicarbonate of soda
3 c. water


In a large pot over medium heat, heat oil. Add onion, garlic powder, cumin, coriander, oregano, red pepper flakes, pepper, salt, and MSG (if using). Cook, stirring frequently, until onions begin to caramelize slightly, 5 to six minutes.
Add in pinto beans and stir to mix . Add radishes, carrot, and cauliflower, and cook, stirring frequently, until softened. Add marinara, hominy, bicarbonate of soda , and water.
Bring to a boil, then reduce heat to medium-low and canopy with a lid slightly ajar. Let cook 10 minutes, then close up heat, cover with lid completely, and let sit for half-hour .
After half-hour , uncover and test beans for tenderness. If beans aren’t completely creamy, return pot to a simmer and cook for five to 10 more minutes until desired consistency.
Top with avocado, radish, pickles, and greens before serving.

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