One Pot Vegan Pozole

Katrina Lomas

I absolutely love mexican cuisine, so when my family and I decided we were going to start living more naturally, I began learning to cook all over again with a simple plant based diet.

Here is what you will neeed:

2 Guajillo Chili Pods

2 Tablespoons Of Oil (I use olive, but any plant based oil is just fine)

1 Yellow Onion

5 Cloves of Garlic

1 Tablespoon Cumin 

1/2 Cup Tomato Paste

1 Bay Leaf

15 oz Hominy Beans 

15 oz Black Beans

15 oz Kidney Beans

30 oz Pinto Beans

15 oz Corn

4 Cups Vegetable Broth

2 Cups Water

1/2 Teaspoon Salt (or to taste)


1-2 Avocados

1/4 Head of Cabbage

1 Lime

1/4 Cup Red Onion

1 Bunch of Cilantro

Before starting the chilis, turn your oven onto a medium heat and let your pot heat up. Cut the ends off and shake out all of the seeds. (I keep them for adding to the top of the soup for the ones who love it spicy) 

Cut the chili down the middle so they're flat - from there you can begin to toast them on both sides until it begins to smell fragrant. Remove from heat and add to a blender with water and vegetable broth, then set aside. 

In the same pot add your oil, onions and salt. Cook until the onions are just translucent, then add garlic, cumin and tomato paste while occasionally stirring for two minutes. 

Add the chili vegetable broth, bay leaf and all the beans. Turn your heat to a low setting so the soup is just gently simmering. Simmer for 25 minutes.

While the soup is cooking, you can decide what toppings you would like on the soup. Traditionally it is served with fresh thinly sliced cabbage, limes, cilantro, tortilla chips and fresh onions.

Here's what I do:

Fill a taco shell with thinly sliced cabbage, chopped avocados, a slash of lime, handfull of chopped cilantro and finely chopped red onions. I place the filled taco onto the top of the soup and crack it with my spoon. 

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