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Vegan Pozole Rojo Mushrooms Red Beans

Vegan Pozole Rojo Recipe (Mexican Hominy Stew)

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings


This Vegan Pozole Rojo is one of our favorite recipes when we’re craving something hearty and comforting. It’s jam-packed with dried chiles, hominy, red kidney beans, then simmered in a flavorful, vibrant broth. Top with tons of delicious, fresh toppings and dig in! 



  • 5 cups water (for soaking the peppers)
  • 3 guajillo chiles
  • 2 ancho chiles
  • 2 quarts vegetable broth
  • 1/2 cup finely diced white onion (1/2 medium onion)
  • 6 cloves of garlic, finely minced
  • 16 oz shiitake and oyster mushrooms, sliced (we used ½ of each but feel free to use any combo or mushroom type)
  • 1 (25 oz.) can hominy
  • 1 (15.25 oz.) can red kidney beans
  • 3 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin
  • 2 bay leaves
  • Salt, as needed

Serve with

  • Thinly sliced radish
  • Sliced limes
  • Shredded cabbage
  • Tortilla chips or strips
  • Cilantro, roughly chopped
  • Diced red onion
  • Diced avocado
  • Vegan cheese (we use homemade parmesan)


  1. Bring 5 cups of water to a boil. In the meantime, cut the tops off of the peppers and slit them down the sides. Remove and discard the seeds. Transfer the pepper to a large heat-safe bowl and pour the boiling water over the peppers. Soak for 30 minutes.
  2. In the meantime, prepare the remaining ingredients. In a large pot, add in a 2 tablespoons of vegetable broth. Once warmed, add in onions and garlic and saute for 2-3 minutes, or until the onions are translucent and the garlic is fragrant.
  3. Add in the sliced mushrooms and cook for 4-5 minutes more, or until cooked down and softened. You may need to add 2-3 additional tablespoons of vegetable broth as needed to prevent burning.
  4. Once the mushrooms have cooked down, add in the oregano, cumin, tomato paste, 2 bay leaves, hominy, and beans. Mix until uniform. Add in the remaining vegetable broth and mix through.
  5. Once the peppers have soaked for 30 minutes, transfer them with their soaking liquid to a high-speed blender and blend for 1 minute or until smooth. Add ¾ of the red sauce into the soup mixture and mix one more time (see notes). 
  6. Bring the soup to a boil. Once it is boiling, reduce the heat to a simmer. Cover the pot and simmer for 20-25 more minutes. Remove from heat.
  7. Serve the pozole with the remaining red sauce on the side as well as toppings of choice, such as sliced radish, limes, shredded cabbage, tortilla chips, cilantro, red onion and avocado. Add more red sauce to taste. Enjoy!


  • We only use about 3/4 of the “pepper sauce” that we blend up and then serve the rest on the side for our guests (or ourselves) to add when we are assembling our soup. That way, the base of the recipe is pretty mild and then the spiciness can be increased to taste.
  • The nutrition facts do not take into consideration the addition of toppings those may vary.
  • Prep Time: 35 minutes
  • Cook Time: 30 minutes
  • Category: Soup, Entree, Christmas
  • Method: Stovetop
  • Cuisine: Vegan, Mexican

Keywords: Pozole, Rojo, Christmas, Soup