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Plant-Based Pozole

Sautéed mushrooms, hominy, and vegetable stock create the base for this flavorful and satisfying twist on traditional Mexican pozole.
Plant-Based Pozole
  • Makes 5 1-cup servings 
  • Prep Time 15 minutes
  • Cook Time 30 minutes


Pozole Base

  • 1 tbs. extra-virgin olive oil
  • 1 8-oz. package button mushrooms, quartered
  • ⅛ tsp. black pepper, plus more to taste
  • ¾ tsp. sea salt, plus more to taste
  • 1 30-oz. can white hominy, drained and rinsed
  • 1 32-oz. carton unsalted vegetable stock

Green Sauce

  • 1 tsp. extra-virgin olive oil
  • 3 large tomatillos, husks removed, quartered (or use 1 11-oz. can)
  • 2 garlic cloves
  • 1 ½ cups loosely packed chopped cilantro, including stems
  • 1 medium poblano pepper, seeded and roughly chopped
  • ½ cup roughly chopped white onion
  • 1 whole serrano pepper
  • ¼ cup toasted pumpkin seeds
  • ½ tsp. ground Mexican oregano (or Italian oregano)
  • ¼ cup water


  • 1 cup diced red radish
  • 1 cup minced white onion, rinsed under cold water
  • 1 medium avocado, chopped
  • 2 limes, halved
  • 10 corn tostadas (optional)


Prepare the pozole base: Heat the olive oil in a large pot over medium-high heat.
Add the quartered mushrooms and cook for 10 to 12 minutes or until golden brown, adding the pepper and a pinch of salt halfway through cooking.
Add the hominy, vegetable stock, and remaining salt. Bring to a simmer while preparing the green sauce.
Prepare the green sauce: Heat the olive oil in a small saucepan over medium heat.
In a blender, combine all of the remaining sauce ingredients and blend until smooth.
Add the sauce to the pan and simmer for five minutes, until slightly thickened.
Add the reduced sauce to the pozole base and simmer, covered, for 15 minutes. Adjust salt and pepper to taste.
To serve: Ladle the pozole into bowls and garnish with the radish, onion, avocado, and lime juice. Use the tostadas as scoops or break them into bite-sized pieces directly over the soup.

Photography: Terry Brennan; Food Styling: Betsy Nelson

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