Vegan Pozole Verde

By Sophia DeSantis, Reviewed by Anjali Shah on March 28, 2025

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My Vegan Pozole Verde is a comforting and delicious take on the traditional Mexican dish. I use hominy, tomatillos, and poblano peppers to make a filling soup that comes together in under an hour. It’s simple, taste great, and is perfect for a family meal any day.

Two soup bowls with pozole verde soup and loaded with toppings.

When I went to Mexico on vacation, I got to try some of the most delicious dishes ever, including a version of my vegan tortilla soup. I was blown away by how simple, traditional ingredients could come together to make meals that were so rich, and completely unforgettable.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Vegan Soup Recipes!

📋 Recipe Card

That trip made me want to bring those amazing flavors into my own kitchen in a way that’s simple and completely plant-based. Pozole stuck with me the most because of its rich broth and the incredible chew of hominy. I had to recreate that same authentic taste at home, just like I did with my vegan red pozole. And honestly, I think I nailed it – at least that’s what my family says, so I’ll take the win! Ha!

👩🏽‍🍳 Why I Love This Recipe

For me, pozole is more than just a soup. When I first tried it, I felt like I was experiencing the culture in the best way possible, through food. It’s a dish with deep roots that is meant to be shared. My vegan pozole verde version stays true to that tradition while being completely plant-based.

The combination of tomatillos, poblanos, and jalapeños creates a savory base that’s just as satisfying as the classic version made with meat. Instead of pork or chicken, I use jackfruit, and let me tell you, it absorbs all that flavor like a pro, giving it that familiar shredded texture. And the best part? It’s way easier to make than it sounds. I start by sautéing onions and garlic to build that fragrant base, then add the tomatillos and peppers to bring out their natural sweetness. Blending it all together gives the broth that perfect pozole verde flavor.

No matter if I’m making it for a weeknight dinner or prepping ahead for the week, I love knowing there is always a delicious bowl waiting for us. My kids can’t get enough of the chewy hominy. It is funny because the first time they tried it, they were not so sure about the texture. Now they ask for seconds every time. I also love that it is a one-pot meal, which means easy cleanup, and I always make a double batch to freeze for later. Whether you have been enjoying pozole for years or trying it for the first time, this version is one you will not want to miss.

🥘 Ingredients

This recipe is ready in under an hour and could not be easier to make. Here is everything you need to make my delicious vegan pozole verde.

Main Ingredients: Hominy gives the soup its classic hearty texture. Instead of meat, I use jackfruit, but artichokes or mushrooms work great too.

Aromatics and Herbs: I start with onions, garlic, and fresh cilantro for a flavorful base. A little dried oregano adds depth, and salt brings everything together.

Base and Broth: Tomatillos create a tangy, slightly sweet broth that makes pozole verde so special. I blend them with vegetable broth for a rich base.

Chiles and Spice: Poblano peppers and jalapeños add just the right amount of heat. If I want it spicier, I use serrano peppers, but I skip them when making it milder for my kids.

🔪 How To Make

Just four simple steps and you’ll have a warm, comforting bowl of vegan pozole verde ready to enjoy. Here’s how to make it:

Sauté: First, I sauté the onion, tomatillos, peppers, and seasonings in a large pot over medium heat, until the juices release into the pot.

Wooden spoon mixing chopped tomatillos, peppers and cilantro in a pot.

Blend: Once everything is sautéed, I transfer the mixture to a blender or food processor and blend until smooth. You can keep it chunky or blend it completely, it’s all up to you.

Top view of a blender with green sauce in it.

Cook Hominy And Jackfruit: I add the hominy and jackfruit to the pot and let them cook until slightly browned. This step gives the jackfruit a delicious, meaty texture that makes the soup even better.

Wooden spoon mixing jackfruit and hominy in a pot.

Combine Ingredients, Serve: Finally, I pour the puréed tomatillo mixture and broth back into the pot with the hominy and jackfruit, letting it simmer on medium-low until the flavors come together. I serve it warm with all my favorite toppings for the perfect bowl of comfort.

Wooden spoon mixing a green broth soup with jackfruit in it.

💭 Expert Tips

My #1 Secret Tip for making my Vegan Pozole Verde is to take the time to shred and brown the jackfruit before adding the tomatillo mixture back in. The first time I made this, I skipped this step and ended up with a mushy texture that just did not work. Now, I always let the jackfruit cook with the hominy until it gets slightly crispy on the edges.

Other Tips To Keep In Mind:

For an extra thick texture: I like to blend some of the hominy with the tomatillo mixture to make the broth even thicker.
For a shortcut: If I want to save time, I swap out the fresh ingredients for two and a half cups of tomatillo-based salsa. I skip straight to browning the hominy and jackfruit, then add the salsa and broth.
Let the tomatillo mixture cool slightly before blending: I always let the sautéed mixture cool for a few minutes before blending to avoid splatters. Blending in batches also helps keep the texture smooth and even.
For a smokier flavor: Roasting the tomatillos, poblano, and jalapeño peppers in the oven before adding them to the pot gives the broth a deeper, smoky flavor.

📖 Variations

The beauty of Mexican food is how easy it is to adapt recipes to your own taste. Here are some of my favorite ways to switch up this pozole verde.

Roasted Cauliflower: I swap the jackfruit for two cups of roasted cauliflower for a hearty and slightly smoky twist.

Creamy: I blend half a cup of white beans with the tomatillo mixture to make the broth extra creamy.

Spicy Serrano: For extra heat, I add one serrano pepper to the tomatillo blend or slice it into the soup.

Add More Protein: To make this soup even heartier, I mix in one to two cans of black beans, pinto beans, or white beans. Sometimes I also sauté crumbled tofu with the jackfruit to get a crispy texture before adding it to the broth.

🍽 Serving Suggestions

I love setting up a toppings bar so everyone in the family can build their perfect bowl of pozole verde. A dollop of vegan sour cream adds a creamy touch, while fresh red onion, green onions, and jalapeño bring a little crunch and heat. Sliced radishes and cabbage or spinach give it that fresh bite. I always add avocado for extra creaminess, and of course, guacamole is always on the table. It is a must-have appetizer for my kids, no exceptions. Ha!

No bowl of plant-based pozole verde is complete without something to scoop and dip, so I always serve it with tortilla chips. Most corn tortillas are naturally gluten-free, but I always double-check just to be sure. And of course, lime wedges are a must. A fresh squeeze right before digging in makes all the flavors pop.

Toppings laid out on a wooden surface that you can use for pozole soup.

🧊 Storage Directions

Refrigeration: Before storing the pozole I allow it to cool first. Then I transfer it to an airtight container and keep it in the fridge for up to 5 days.

Freezing: This recipe freezes really well. I’ll follow the same directions as for refrigeration, but instead I’ll store it in the freezer for up to 3 months.

Reheating: Reheat leftovers on the stovetop or in the microwave, garnish with toppings, and serve.

❓Recipe FAQs

What if I can’t find hominy?

I sometimes swap hominy for corn or chickpeas when I need a quick substitute, but it does change the flavor of the soup. Hominy has a unique chewy texture that makes pozole special, so while these options work in a pinch, I always prefer sticking with the classic.

What’s the best way to shred jackfruit and get rid of the briny flavor?

After rinsing canned jackfruit, I use my hands or a fork to shred it, removing any tough core pieces if needed. To mellow out the briny taste, I sauté it until it browns, which also gives it a firmer, more meaty texture that works perfectly in the soup.

Can I make this less spicy for the kids?

Absolutely! The spice level depends on the jalapeño and poblanos since their heat can vary. To keep it mild, I use only half a jalapeño or remove all the seeds. If I want no heat at all, I swap the jalapeño for extra bell pepper or just leave it out for my picky eaters.

Spoon getting a bite of pozole verde soup from a bowl.

🥣 More Vegan Soup Recipes!

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