Vegan Pozole Rojo

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My easy vegan pozole rojo with pinto beans, spinach, and bell peppers is a classic Mexican stew full of rich flavor. It’s the perfect comforting Instant Pot recipe that I make in just 30 minutes with a bunch of spices and veggies for a hearty family meal.

This one-pot stew has been a lifesaver on busy weeknights for me when I want something hearty and comforting. It’s such a filling recipe that I can make on the stove or instant pot in half an hour, just like this instant pot vegetarian chili, and the rich spices, crunchy veggies, and chewy hominy add tons of flavor.

And while traditional pozole is not typically a vegetarian or vegan-friendly dish, I love the depth of flavors from the spices and veggies so much that I recreated it using versatile pinto beans. I use them as a meat substitute in many recipes, such as pinto bean burgers or vegan black bean enchiladas, because they add protein just like meat, but pack more healthy nutrients.

🥘 Ingredients

I make my vegan version of pozole with simple ingredients that can easily be found at my local grocery store. Here is what I use:

Extra Virgin Olive Oil, Red Or White Onion, And Garlic: I saute onion and a few cloves of garlic in olive oil to start this recipe.

Yellow Bell Peppers: I love using yellow bell peppers in this pinto pozole.

Baby Spinach: I add a bunch of spinach for some added greens and iron.

Spices: Cumin, chili powder, ancho chili powder, coconut sugar, sea salt, and bay leaves add a wonderful flavor.

Pinto Beans: I use canned pinto beans to save time, but you can make your beans from scratch ahead of time if you like.

Can Of Hominy: This might be the most important ingredient in this vegan posole recipe, because hominy is what makes pozole, pozole!

Vegetable Broth And Tomato Paste: I combine these together to get the base of this vegan pozole rojo broth.

Substitutions

Pinto Beans: I use black beans or red kidney beans when I don’t have pinto beans.

Can Of Hominy: Hominy is one of the main ingredients in this recipe. However, if you are unable to find any cans of white hominy (check the Mexican section of your local grocery store), try a can of white corn kernels (or yellow corn) instead.

Vegetable Broth And Tomato Paste: Any type of vegan broth works well in this recipe to add flavor to the stew.

🔪 How To Make

Even if this is your first time making pozole vegan, there is no need to stress! Just follow my step-by-step instructions below, and it will be perfect!

Sauté Veggies: To start, I turn the Instant Pot to saute on low and add olive oil, onion, spinach, chopped pepper, and minced garlic, sautéing for 5–10 minutes.

Add Spices: Next, I add the cumin, chili powder, ancho chili powder, coconut sugar, and salt, sauteing for another 2-3 minutes.

Add Remaining Ingredients: Then, I pour in the tomato paste, bay leaf, pinto beans, hominy, and vegetable broth, stirring to combine.

Cook The Pozole: Now, I let the instant pot do the cooking by securing the lid, pressing the “pressure cook button”, and setting the timer to 15 minutes (you’ll be cooking at high pressure the whole time). After 15 minutes, I press the natural release, turn off the instant pot, and open the lid. Give the pozole a good stir and let it sit uncovered for about 5 minutes.

Serve: To serve, I ladle the soup into bowls and top with cilantro, lime, avocado, or tortilla chips.

To Make it on the Stovetop

Sauté The Veggies: I heat oil in a large soup pot over medium-high heat and add the onion, peppers, spinach, garlic, tomato paste, and spices. I stir and cook for about 5 minutes until the onions have caramelized slightly.

Add Remaining Ingredients And Simmer: Then, I add the rest of the ingredients, bringing to a boil and then reducing the heat to low, simmering for about 30 minutes until all of the flavors have combined.

📖 Variations 

I make different variations of this recipe to boost the nutritional value and add different texture and flavors. Here a three of my favorites:

Vegan Pozole Verde (Green Pozole): I use 1/2 to 1 cup of salsa verde instead of tomato paste when making pozole, or a homemade tomatillo mixture with fresh tomatillos and green chiles.

Make it Blanco (Vegan White Pozole): To make this version, I skip the tomato paste and add 10 ounces of cleaned and sliced white mushrooms while sautéing the veggies.

Four Bean version: For an even heartier stew packed with protein, I use pinto beans, black beans, kidney beans, and navy beans. This is similar to many chili recipes with Mexican flavors.

🍽 Serving Suggestions

This vegan pozole rojo is a delightfully filling and comforting meal on its own, but it can also be served as a starter or a side dish with other Mexican dishes for a full-on Mexican dinner. Here are some of my favorites:

When the family comes over for dinner (usually around 10 people, including us), I put on a spread of Mexican dishes to pair alongside this vegan pozole. For starters, these loaded veggie nachos with beans, fresh salad ingredients, and tortilla chips provide the perfect freshness to pair with this pozole or everyone’s favorite vegetarian stuffed poblano peppers covered with melted cheese and drizzled with lime yogurt dip.

For more hearty dishes, I love making these super easy 35-minute keto enchiladas made with a variety of peppers, spices, and lots of cheese. And this Mexican rice casserole that I prep in just 10 minutes and bake for an hour brings Mexican flavors and healthy nutrition to the table.

🧊 Storage Directions

Refrigerating: I let any leftovers cool completely before covering with plastic wrap and refrigerating for about 5 days.

Freezing: I transfer the pozole to freezer-safe, airtight containers or bags with as little air as possible to prevent freezer burn. It will keep in the freezer for up to 3 months.

Reheating: To reheat leftover pozole, thaw overnight in the fridge, and warm over low heat on the stovetop or microwave.

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