18 Fresh Takes on Vegan Pozole Verde Recipes

Scoop up a bowl of comfort with these 18 fresh vegan pozole verde recipes! From quick weeknight fixes to festive dinners, each twist on this classic Mexican stew is packed with hominy, green chiles, and plant-based goodness. Ready to spice up your soup game? Let’s dive in!

Classic Vegan Pozole Verde

Nothing beats a bowl of vegan pozole verde that tastes like it simmered all day—because it did. This version skips the meat but keeps all the rich, tangy flavor thanks to roasted tomatillos and a mountain of cilantro. Ready in under an hour? Yeah, we're doing that.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 60 minutes

Ingredients

• 2 cans (15 oz each) white hominy, drained and rinsed
• 1 lb tomatillos, husked and rinsed
• 1 medium white onion, quartered
• 3 cloves garlic, peeled
• 1-2 jalapeños, stemmed (seeds in for heat)
• 4 cups vegetable broth
• 1 cup fresh cilantro, packed (plus more for garnish)
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• For serving: sliced radishes, diced avocado, lime wedges

Instructions

1. Preheat broiler to high. Place tomatillos, onion quarters, garlic, and jalapeños on a baking sheet. Broil 5-7 minutes until charred, flipping halfway.
2. Transfer broiled veggies to a blender. Add 1 cup of the vegetable broth, the cilantro, lime juice, cumin, oregano, and salt. Blend until smooth—pro tip: vent the lid to avoid steam buildup.
3. Pour the blended sauce into a large pot. Add the remaining 3 cups of broth and the drained hominy. Stir to combine.
4. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 30 minutes, stirring occasionally. The broth will thicken slightly and the flavors will meld.
5. Taste and adjust salt or lime if needed. Tip: for extra depth, add a pinch of smoked paprika.
6. Ladle into bowls and top with radish slices, avocado, extra cilantro, and a squeeze of lime. Serve hot.

Finish with a final squeeze of lime and a crunch of radish—this pozole is pure comfort. The hominy soaks up all that tangy verde sauce, making every spoonful pop. For a fun twist, serve with crispy tortilla chips on the side for scooping.

Quick 30-Minute Vegan Pozole Verde

Ditch the slow cooker because this vegan pozole verde is on your table in 30 minutes flat. We're using canned hominy and store-bought tomatillo salsa for major speed without sacrificing flavor. Trust me, your weeknight dinner just got a serious glow-up.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the pozole

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced (optional)
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 (15-oz) can hominy, drained and rinsed
• 1 (16-oz) jar green tomatillo salsa (salsa verde)
• 4 cups vegetable broth
• Juice of 1 lime
• 1/2 tsp salt
• 1/4 tsp black pepper

For serving

• Sliced radishes
• Chopped fresh cilantro
• Diced avocado
• Crushed tortilla chips

Instructions

1. In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 4 minutes. Tip: Let the onion get a little golden for deeper flavor.
2. Stir in minced garlic and jalapeño (if using) and cook for 1 minute until fragrant.
3. Add cumin and oregano, stirring constantly for 30 seconds to bloom the spices.
4. Pour in the tomatillo salsa and vegetable broth, then add the rinsed hominy. Bring to a boil. Tip: Use store-bought salsa verde to cut prep time—just check it's vegan-friendly.
5. Reduce heat and simmer for 15 minutes to let flavors meld. The broth will thicken slightly.
6. Remove from heat and stir in lime juice. Season with 1/2 tsp salt and 1/4 tsp black pepper. Tip: Want extra smoky kick? Add a chipotle pepper in adobo sauce when you add the salsa.
7. Ladle into bowls and top with radishes, cilantro, avocado, and crushed tortilla chips.
8. Serve immediately and enjoy.

Zesty lime and tomatillo make this broth pop, while hominy stays satisfyingly chewy. Pile on creamy avocado and crunchy chips for the ultimate texture party. This 30-minute wonder is proof that vegan dinners don't have to be complicated—or boring.

Slow Cooker Vegan Pozole Verde

Kick your weeknight dinner game up a notch with this set-and-forget Slow Cooker Vegan Pozole Verde. Loaded with hominy, tomatillos, and green chiles, it's a flavor bomb that simmers itself while you binge your favorite show.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 360 minutes

Ingredients

Main Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp dried oregano
• 2 cans (15 oz each) hominy, drained and rinsed
• 1 lb tomatillos, husked and halved
• 2 cans (4 oz each) diced green chiles
• 4 cups vegetable broth
• Juice of 2 limes
• 1 tsp salt
• 1/2 tsp black pepper

For Serving

• Fresh cilantro, chopped
• Sliced radishes
• Diced avocado
• Tortilla chips

Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes. (Tip: Sautéing the onion first adds depth of flavor.)
2. Add minced garlic, cumin, and oregano. Cook for 1 minute until fragrant.
3. Transfer the onion mixture to a slow cooker. Add hominy, tomatillos, green chiles, and vegetable broth. Stir to combine. (Tip: No need to peel the tomatillos—they break down beautifully during cooking.)
4. Cover and cook on low for 6 hours, or until the tomatillos are very soft and the flavors meld.
5. Using an immersion blender, carefully blend the soup until mostly smooth but still with some texture. Alternatively, transfer half to a blender and blend, then return. (Tip: For a chunkier pozole, blend only half the tomatillos.)
6. Stir in lime juice, salt, and black pepper. Taste and adjust seasoning if needed.
7. Serve hot, garnished with cilantro, radishes, avocado, and tortilla chips. (Tip: Let the chips soak slightly for a fun texture contrast.)

Unbelievably rich and comforting, this pozole verde is a total crowd-pleaser. The tomatillos bring a tangy brightness, while the hominy adds a satisfying chew—perfect with a pile of crunchy toppings.

Smoky Chipotle Vegan Pozole Verde

Finally, a vegan pozole that hits all the smoky, savory notes without the meat. Chipotle peppers and tomatillos team up for a deep, tangy broth that'll have you spooning it straight from the pot. Grab your favorite toppings and let's go.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• a couple tablespoons of olive oil
• a small onion, diced
• a few cloves of garlic, minced
• a pound of tomatillos, husked and quartered
• 2 chipotle peppers in adobo, minced
• 4 cups of vegetable broth
• a teaspoon of dried oregano
• a teaspoon of salt
• a large can of hominy (29 oz), drained and rinsed
• the juice of one lime
• an avocado, sliced
• a couple of radishes, thinly sliced
• a handful of fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add diced onion and cook until translucent, about 3 minutes. Tip: Let the onion get a little color for extra flavor.
2. Add minced garlic and cook for 30 seconds until fragrant.
3. Add quartered tomatillos and chipotle peppers. Cook, stirring, until tomatillos soften and start to break down, about 5 minutes.
4. Pour in vegetable broth, then add oregano and salt. Bring to a boil.
5. Reduce heat to medium-low and simmer for 15 minutes to let flavors meld. Tip: For a thinner broth, add a splash of water.
6. Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer to a blender in batches. Tip: If using a blender, let the soup cool slightly and vent the lid.
7. Stir in drained hominy and lime juice. Simmer for another 5 minutes until hominy is heated through.
8. Ladle into bowls and top with sliced avocado, radishes, and fresh cilantro. Serve hot.

Here's the thing: this pozole is silky from the blended tomatillos but has a satisfying chew from the hominy. The chipotle adds gentle heat and a smoky depth that'll keep you coming back for more. Serve it with a side of tortilla chips for crunch, or load it up with all the fixings.

Creamy Avocado Vegan Pozole Verde

Not your average soup—this creamy avocado pozole verde is a total game-changer. Blended avocado gives it a silky texture, while hominy and lime keep it punchy. Ready in under an hour? Yes, please.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 2 ripe avocados
• 1 lb tomatillos, husked and rinsed
• 1 poblano pepper
• 1 jalapeño (optional, for heat)
• 1 small onion, roughly chopped
• 3 cloves garlic
• 1/2 cup fresh cilantro (plus more for garnish)
• 4 cups vegetable broth
• 2 cans (15 oz each) hominy, drained
• 1 tsp ground cumin
• 1 tsp salt
• Juice of 2 limes
• 1 tbsp olive oil
• Tortilla strips or chips (for serving)

Instructions

1. Preheat the broiler to high. Arrange the tomatillos, poblano, and jalapeño on a baking sheet. Broil until the skins are charred and blackened, about 8-10 minutes, flipping halfway. Tip: Turning them halfway ensures even charring for a smoky depth.
2. Transfer the charred veggies to a blender. Add the onion, garlic, cilantro, cumin, salt, and lime juice. Blend until completely smooth—no chunks allowed!
3. In a large pot over medium-high heat, warm the olive oil. Pour in the blended salsa verde and cook, stirring often, for 5 minutes to mellow the rawness.
4. Add the vegetable broth and drained hominy. Bring to a boil, then reduce heat to low and simmer for 15 minutes to let flavors meld. Tip: Simmering longer builds more flavor—up to 30 minutes works great.
5. While the soup simmers, halve the avocados, remove the pits, and scoop the flesh into a blender. Add a ladle of hot broth and blend until completely creamy and smooth. Tip: Don't over-blend—stop as soon as it's silky to avoid bitterness.
6. Pour the avocado cream into the soup and stir well. Heat through for 2-3 minutes on low, but don't let it boil! Boiling can turn the avocado bitter.
7. Taste and adjust salt or lime if needed. Ladle the pozole into bowls and top with tortilla strips, extra cilantro, and a squeeze of lime.

One bite and you'll be hooked—the creamy avocado melds perfectly with the tangy tomatillos and earthy hominy. Serve with extra lime wedges and crunchy tortilla strips for a textural win.

Zesty Lime and Cilantro Vegan Pozole Verde

Vegan pozole verde that’s zesty, herbal, and ready in under an hour. This bowl is bright with lime and loaded with hominy—perfect for a fast weeknight dinner. Let’s get cooking.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Pozole

• a splash of olive oil (about 1 tbsp)
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 jalapeño, seeded and minced
• a couple of teaspoons of ground cumin
• a teaspoon of dried oregano
• 4 cups vegetable broth
• 2 cans of hominy, drained and rinsed
• 1 cup tomatillo salsa (green salsa)
• juice from 2 limes (about 1/4 cup)
• a handful of fresh cilantro, chopped
• salt to taste

For Serving

• sliced radish
• diced avocado
• lime wedges
• crunchy tortilla chips

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Tip: Don't rush the onion—browning adds depth.
2. Stir in garlic, jalapeño, cumin, and oregano. Cook for 1 minute until fragrant.
3. Pour in the vegetable broth and hominy. Bring to a boil, then reduce to a simmer for 20 minutes. Tip: Simmering melds flavors.
4. Stir in the green salsa and lime juice. Cook for 5 more minutes. Tip: Taste and adjust salt now.
5. Remove from heat and fold in the cilantro. Season with salt to taste.
6. Ladle into bowls and top with radish, avocado, and a squeeze of lime. Serve with tortilla chips for crunch.

Pozole verde is all about bright, fresh flavors with a kick. The hominy gives it a satisfying chew, while lime and cilantro keep it light. Try it with a crunchy slaw on top for extra texture.

Spicy Habanero Vegan Pozole Verde

Kick your taste buds into high gear with this fiery vegan pozole verde. It's a smoky, tangy, and lip-tingling bowl that'll wake you up. No intro—just bold flavors and a serious kick.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

For the Pozole

• a couple of dried guajillo chiles (stems and seeds removed)
• 1-2 fresh habanero peppers (stems removed, seeds in for max heat)
• 1 lb tomatillos (husked and rinsed)
• 2 cans (15 oz each) hominy (drained and rinsed)
• 1 medium white onion (roughly chopped)
• 4 cloves garlic (smacked)
• 4 cups vegetable broth (low-sodium preferred)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano (Mexican if you've got it)
• 1 teaspoon salt (plus more as needed)
• a splash of fresh lime juice

For Garnish (optional but highly recommended)

• diced avocado
• fresh cilantro leaves
• thinly sliced radishes
• lime wedges

Instructions

1. Heat a dry skillet over medium-high heat. Toast the guajillo chiles for about 30 seconds per side until fragrant, then transfer to a bowl and cover with hot water. Let soak for 10 minutes.
2. While chiles soak, arrange tomatillos on a baking sheet and broil on high for 5-7 minutes, flipping once, until charred and softened.
3. In a blender, combine the soaked guajillo chiles (discard soaking water), broiled tomatillos, habanero peppers, chopped onion, garlic, cumin, oregano, and 1 cup of the vegetable broth. Blend until completely smooth—no chunks allowed. (Tip: If you want less heat, remove habanero seeds before blending.)
4. Pour the blended salsa into a large pot or Dutch oven over medium heat. Add the remaining 3 cups broth, the hominy, and salt. Stir well.
5. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the flavors meld and the broth thickens slightly. (Tip: Taste halfway and adjust salt—tomatillos vary in acidity.)
6. Remove from heat and stir in a splash of lime juice. Taste and add more salt or lime if needed. (Tip: For extra depth, let it sit 10 minutes before serving.)
7. Ladle into bowls and top with avocado, cilantro, radishes, and a lime wedge. Serve hot.

Rich and spicy, this pozole verde hits every note—smoky from the tomatillos, deep from the guajillo, and a scorching habanero finish. The hominy soaks up all that fire, so each spoonful is a warm, hearty burn. Try it with crispy tortilla strips for crunch.

Mushroom and Hominy Vegan Pozole Verde

Ready to level up your soup game? This vegan pozole verde swaps pork for earthy mushrooms and hominy for a cozy, punchy bowl that’s pure flavor. No fuss, just bold.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 jalapeños, seeded and diced
• 1 pound mixed mushrooms (cremini and shiitake), sliced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 6 cups vegetable broth
• 2 cans (15 ounces each) hominy, drained and rinsed
• 1 pound tomatillos, husked and rinsed
• 1/2 cup fresh cilantro leaves, packed
• Juice of 1 lime
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. In a large pot over medium-high heat, heat 1 tablespoon olive oil. Add onion and cook until translucent, about 3 minutes. Add garlic and jalapeños; cook 1 minute until fragrant. (Tip: Don’t let the garlic burn—stir constantly.)
2. Add sliced mushrooms. Let them sit without stirring for 2 minutes to get a good sear, then stir and cook until they release liquid and brown, about 5 more minutes. Stir in 1 teaspoon salt and 1/2 teaspoon black pepper. (Tip: Crowding the pan? Use a wide pot so mushrooms brown, not steam.)
3. Add cumin and oregano; cook 30 seconds until fragrant.
4. Pour in vegetable broth and drained hominy. Bring to a boil, then reduce heat to a simmer.
5. While soup simmers, char tomatillos in a dry skillet over high heat until blistered on all sides, about 5 minutes. Transfer to a blender with cilantro and lime juice; blend until smooth. (Tip: No blender? Pulse in a food processor, but blend until fully smooth for best texture.)
6. Stir the tomatillo sauce into the pot. Simmer for 15 minutes to meld flavors. Taste and add a pinch of salt if needed (though the initial salt should be enough).

Just imagine spooning this over warm tortillas—the earthy mushrooms and tangy tomatillo broth create a deep, satisfying bowl. Top with sliced avocado, a sprinkle of cilantro, and a few extra lime wedges for a bright finish that’ll have you coming back for more.

Jackfruit Vegan Pozole Verde

Kick off your week with a bowl of pure verde magic — this jackfruit pozole is smoky, tangy, and totally meatless.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

• 2 (20-oz) cans young green jackfruit in brine
• 2 tbsp olive oil
• 1 large white onion, diced
• 4 garlic cloves, minced
• 1 jalapeño, seeded and diced
• 1 lb tomatillos, husked and rinsed
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp ground cumin
• Salt and black pepper, to taste
• Juice of 2 limes
• 1/2 cup fresh cilantro, chopped
• For toppings: sliced radishes, diced avocado, shredded cabbage, lime wedges, tortilla chips

Instructions

1. Drain and rinse the jackfruit; pat it dry with paper towels.
2. In a large pot, heat olive oil over medium-high. Add jackfruit and cook until browned on all sides, about 5 minutes, while shredding with two forks. Tip: Don't rush the browning — it builds that smoky, savory base.
3. Remove shredded jackfruit and set aside. In the same pot, add onion and jalapeño; sauté 4 minutes until translucent. Stir in garlic and cook 1 minute more.
4. Add tomatillos, vegetable broth, oregano, cumin, 1 tsp salt, and 1/2 tsp pepper. Bring to a boil, then reduce to a simmer. Cook 15 minutes until tomatillos are soft. Tip: For deeper flavor, roast tomatillos under the broiler until charred before adding.
5. Blend the broth until completely smooth — use an immersion blender directly in the pot or carefully transfer to a blender in batches. Return blended liquid to the pot.
6. Stir in the shredded jackfruit, lime juice, and half the cilantro. Simmer 10 minutes to meld flavors. Taste and adjust salt if needed.
7. Ladle into bowls and pile on toppings: radishes, avocado, cabbage, remaining cilantro, and a squeeze of lime. Tip: Go heavy on crunchy toppings — the contrast in textures is what makes this bowl pop.

Vibrant green broth coats every shred of jackfruit, while crunchy toppings keep each spoonful exciting. Serve with warm tortillas for dipping — you won't miss the meat.

Coconut Milk Vegan Pozole Verde

Wanna vegan pozole that's as rich as the original? This coconut milk verde is a game-changer. Creamy, tangy, and packed with hominy goodness.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Ingredients

• a glug of olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, smashed
• 1 lb tomatillos, husked and halved
• 2 poblano peppers
• 4 cups vegetable broth
• two 15 oz cans hominy, drained and rinsed
• 1 can full-fat coconut milk (13.5 oz)
• a couple of limes, juiced
• a big pinch of salt and a few cracks of black pepper

Instructions

1. Crank your oven to broil and line a baking sheet with foil. Toss on the tomatillos and poblano peppers. Broil 5-7 minutes until charred and blistered, flipping once. Watch 'em close so they don't blacken completely.
2. Let the charred veggies cool for a minute, then peel the stems off the peppers (keep seeds for heat if you're bold). Dump everything—tomatillos, peppers, and smashed garlic—into a blender. Blitz until completely smooth. Pop the lid slightly to let steam escape so you don't get a volcano.
3. In a big pot, warm that olive oil over medium heat. Toss in the diced onion and cook until it's soft and translucent, about 5 minutes. Don't let it brown—just sweet and tender.
4. Pour the green sauce from the blender into the pot. Stir it into the onions and let it sizzle for 2 minutes, deepening the flavor.
5. Add the vegetable broth, drained hominy, full-fat coconut milk, salt, and pepper. Give it a big stir, bring to a boil, then drop the heat to low. Simmer uncovered for 20 minutes, stirring now and then, until thickened slightly.
6. Kill the heat and squeeze in the lime juice. Taste—if it needs more salt, hit it. The broth should be rich, tangy, and silky.
7. Ladle into bowls and pile on your favorite toppings: avocado, cilantro, radish slices, or crunchy tortilla strips.

The creamy coconut broth wraps every hominy kernel in silky goodness. A squeeze of lime and fresh cilantro take it over the top. Try it with crunchy tortilla chips for dipping.

Butternut Squash Vegan Pozole Verde

Ever had a pozole that's both hearty and surprisingly sweet? This vegan verde version swaps meat for butternut squash and keeps all the tangy, tomatillo goodness. It's a cozy bowl of autumn comfort that'll have you spooning up seconds.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

Produce

• a couple of cups of cubed butternut squash (about 1 medium squash)
• a handful of fresh cilantro, roughly chopped
• a couple of cloves of garlic, peeled
• a small white onion, diced
• a couple of tomatillos, husked and rinsed
• a jalapeño, stem removed (seeds too if you want less heat)
• a squeeze of fresh lime juice

Pantry

• a 15-oz can of hominy, drained and rinsed
• 4 cups of vegetable broth, divided
• a splash of olive oil
• 1 teaspoon of ground cumin
• 1 teaspoon of dried oregano
• a pinch of salt and pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Toss the cubed butternut squash with a splash of olive oil and a pinch of salt. Spread in an even layer on the baking sheet and roast for 25 minutes, until fork-tender and lightly caramelized. Flip halfway through for even browning.
3. While the squash roasts, place the tomatillos and jalapeño on another baking sheet. Roast for 15 minutes, until the skins are blistered and charred in spots. Don't skip roasting—it adds smoky depth to the salsa.
4. Transfer the roasted tomatillos, jalapeño, garlic cloves, and half the cilantro to a blender. Add ½ cup of vegetable broth and blend until completely smooth—this is your salsa verde.
5. In a large pot, heat a splash of olive oil over medium-high heat. Add the diced onion and sauté for 4-5 minutes, until golden and translucent. Stir occasionally to prevent burning.
6. Pour the salsa verde into the pot with the onion. Add the drained hominy, remaining 3.5 cups of vegetable broth, cumin, and oregano. Stir to combine.
7. Bring the pozole to a simmer, then reduce heat to low and cook uncovered for 15 minutes. Simmering uncovered helps the broth thicken slightly and concentrate flavors.
8. Gently fold in the roasted butternut squash and a squeeze of fresh lime juice. Simmer for 2 more minutes to meld the flavors. Taste and adjust salt and pepper.
9. Ladle into bowls and top with the remaining cilantro. For extra crunch, serve with avocado slices, radish slivers, or a sprinkle of pepitas.

You'll love how the sweet squash balances the tangy, tomatillo-forward broth. It's a vibrant, one-pot meal that feels indulgent yet totally plant-based. Pair it with warm tortillas for dunking—every spoonful is a little celebration of fall.

Tofu and Kale Vegan Pozole Verde

Get ready for a flavor bomb that’s secretly healthy. This vegan pozole verde swaps pork for crispy tofu and adds kale for a protein punch. It’s light, tangy, and ridiculously satisfying.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Pozole

• 1 pound tomatillos, husked and rinsed
• 1 medium white onion, quartered
• 4 cloves garlic, peeled
• 2 poblano peppers, stemmed and seeded
• 4 cups vegetable broth
• 1 can (15 oz) hominy, drained and rinsed
• 2 cups chopped kale (stems removed)
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Tofu

• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 2 tablespoons olive oil
• 1 tablespoon soy sauce (or tamari)
• 1 teaspoon smoked paprika

For Garnish

• Fresh cilantro, chopped
• Sliced radishes
• Lime wedges
• Optional: avocado slices

Instructions

1. Preheat oven to 425°F. Place tomatillos, onion, garlic, and poblanos on a baking sheet. Roast for 15–20 minutes until softened and charred. Tip: Roasting brings out the tomatillos' natural sweetness and depth.
2. Transfer roasted veggies to a blender. Pulse until mostly smooth — don’t over-blend, keep some texture.
3. In a large pot, heat a splash of olive oil over medium heat. Add the tomatillo puree, vegetable broth, cumin, salt, and pepper. Stir and bring to a simmer.
4. Add hominy and let simmer for 10 minutes to meld flavors.
5. While soup simmers, cook tofu: In a skillet, heat olive oil over medium-high heat. Add tofu cubes and cook, flipping occasionally, until golden and crispy, about 8 minutes. Tip: Press tofu for at least 15 minutes to remove excess water — it makes all the difference in crisping.
6. Drizzle soy sauce and sprinkle smoked paprika over tofu, toss to coat. Cook for another minute.
7. Stir kale into the soup pot and cook for 2–3 minutes until just wilted but still bright green. Tip: Don't overcook kale or it gets mushy.
8. Ladle pozole into bowls. Top with crispy tofu and garnishes: cilantro, radishes, lime wedges, and avocado if using.

Kale stays bright and tender while the broth soaks up all that tomatillo tang. Serve with crunchy radish slices and a squeeze of lime — it’s a bowl of pure comfort.

Tempeh and Black Bean Vegan Pozole Verde

Nope, not your grandma's pozole. This vegan version swaps pork for hearty tempeh crumbles and black beans, all swimming in a spicy green broth. Get ready for a flavor bomb.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

For the verde sauce

• 1 lb tomatillos, husked and rinsed
• 1 large white onion, halved
• 4 cloves garlic, peeled
• 1 jalapeño (or 2 for extra heat)
• 1 bunch fresh cilantro (about 1 cup packed)
• 2 tbsp lime juice

For the tempeh crumbles

• 8 oz tempeh, crumbled
• 2 tbsp soy sauce (or tamari)
• 1 tsp ground cumin

For the pozole base

• 2 tbsp neutral oil (like avocado or grapeseed)
• the other half of the onion, diced
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 cans (15 oz each) hominy, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• salt to taste
• lime wedges for serving

Instructions

1. Broil the tomatillos, half the onion, garlic cloves, and jalapeño on a baking sheet under the broiler for 5-7 minutes, until charred and softened. Tip: Rotate halfway for even charring.
2. Transfer the broiled veggies to a blender. Add cilantro, lime juice, and a pinch of salt. Blend until smooth. Set verde sauce aside.
3. In a bowl, crumble the tempeh and toss with soy sauce and 1 tsp cumin. Let marinate while you prep the pot.
4. Heat the oil in a large pot over medium-high heat. Add the tempeh crumbles and cook, stirring, for 5-6 minutes until browned and crisp. Remove and set aside.
5. In the same pot, add the diced onion. Cook for 2 minutes until translucent. Tip: Scrape up any browned bits for extra flavor.
6. Pour in the vegetable broth and the blended verde sauce. Stir in the remaining 1 tsp cumin and oregano. Bring to a boil.
7. Add the drained hominy and black beans. Reduce heat to low, cover, and simmer for 15 minutes to let flavors meld.
8. Stir in the cooked tempeh. Taste and adjust salt. If it needs brightness, add another squeeze of lime. Tip: Let it sit off heat for 10 minutes – it gets even better.
9. Serve hot with lime wedges and your favorite toppings like sliced radish, avocado, or crunchy cabbage.

Oh, and don't forget the toppings: crunchy cabbage, radishes, avocado, and a squeeze of lime. This pozole verde is bright, hearty, and perfect for a cozy night in.

Cauliflower and Chickpea Vegan Pozole Verde

Kick off your week with a legit flavor bomb. This vegan pozole verde swaps meat for crispy roasted cauliflower and chickpeas, all swimming in a tangy tomatillo broth. Bold, zesty, and done in under an hour.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Broth

• 1 pound tomatillos, husked and halved
• 2 poblano peppers, stemmed and seeded
• 1 small white onion, quartered
• 4 garlic cloves, unpeeled
• 2 cups vegetable broth
• 1 tablespoon lime juice
• a few pinches salt and pepper

For the Roasted Veggies

• 1 medium head cauliflower, cut into bite-sized florets (about 4 cups)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika

For Serving

• 1 can (15 oz) hominy, drained and rinsed
• 1 avocado, diced
• handful fresh cilantro, chopped
• a few sliced radishes
• lime wedges

Instructions

1. Preheat oven to 400°F. Toss cauliflower and chickpeas with olive oil, cumin, and smoked paprika. Spread on a baking sheet in a single layer.
2. Roast for 20-25 minutes until golden and crispy. (Tip: Don't overcrowd the pan — use two sheets if needed for extra crispiness.)
3. On a separate baking sheet, roast tomatillos, poblanos, onion, and garlic at 400°F for 15 minutes, flipping halfway, until charred and soft. (Tip: The char adds smoky depth; don't skip it.)
4. Peel the roasted garlic. Transfer the charred veggies to a blender along with the peeled garlic, vegetable broth, and lime juice. Blend until smooth. Season with salt and pepper.
5. Pour the blended sauce into a large pot. Add the hominy and bring to a simmer over medium heat. Cook for 10 minutes to let flavors meld. Stir occasionally.
6. Divide the hominy broth among bowls. Top with the roasted cauliflower and chickpeas. Garnish with avocado, cilantro, radishes, and lime wedges. (Tip: Squeeze lime right before eating for a fresh pop.)

One big spoonful gives you crunchy, creamy, tangy all at once. It’s hearty enough for a weeknight win yet fancy enough for guests. Serve with warm tortillas for dunking.

Quinoa and Corn Vegan Pozole Verde

Up your soup game with this vegan pozole verde that’s anything but basic. Quinoa and sweet corn bring the crunch, while tomatillos and jalapeño deliver a bright, herby kick—perfect for a quick weeknight dinner.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and chopped
• 4 tomatillos, husked and quartered
• 4 cups vegetable broth
• 1 cup quinoa, rinsed
• 1 can (15 oz) hominy, drained and rinsed
• 1 cup frozen sweet corn
• 1/2 cup chopped fresh cilantro
• Juice of 1 lime
• Salt and black pepper to taste
• Optional toppings: sliced avocado, radishes, extra cilantro, lime wedges

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion for 3 minutes until translucent.
2. Add garlic and jalapeño; cook for 1 minute until fragrant.
3. Stir in tomatillos and cook for 2 minutes, until they start to soften.
4. Pour in vegetable broth and bring to a boil. Tip: Use low-sodium broth to control salt level.
5. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender.
6. Stir in hominy and frozen corn. Cook for 5 minutes until corn is heated through. Tip: No need to thaw corn—add it straight from the freezer.
7. Remove from heat. Stir in cilantro and lime juice. Season with salt and pepper to taste. Tip: Taste and adjust lime—it brightens the whole dish.
8. Ladle into bowls and top with avocado, radishes, or extra cilantro if desired.

Finish with a squeeze of lime and a pile of fresh cilantro for a bowl that’s both hearty and refreshing. The quinoa gives it a satisfying bite, while sweet corn pops with every spoonful. Serve with warm tortillas or crispy chips for extra crunch.

Avocado and Radish Topped Vegan Pozole Verde

This vegan pozole verde is a zesty bowl of hominy and green chile, topped with creamy avocado slices and crunchy radish crowns. It's quick, fresh, and totally satisfying.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• 2 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 cans (15 oz each) hominy, drained and rinsed
• 4 cups vegetable broth
• 1 can (7 oz) diced green chiles
• 1/2 cup chopped fresh cilantro
• juice of 2 limes
• 1 tsp ground cumin
• 1 tsp dried oregano
• salt and pepper to taste
• 1 ripe avocado, sliced
• 4 radishes, thinly sliced

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Add garlic, cumin, and oregano. Stir for 1 minute until fragrant.
3. Pour in vegetable broth, hominy, and green chiles. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Stir in cilantro and lime juice. Season with salt and pepper.
5. Tip: Taste the broth and adjust salt or acid—more lime juice can brighten it up.
6. Ladle pozole into bowls. Top with avocado slices and radish crowns.
7. Tip: For extra crunch, add radish right before serving so they stay crisp.
8. Tip: If you can't find fresh tomatillos, use canned green chiles—they add that tangy kick.

With every spoonful, you get the tangy broth, tender hominy, and the cool contrast of creamy avocado and peppery radish. Serve with warm tortillas for a complete meal.

Deconstructed Vegan Pozole Verde Bowl

Forget the hours of simmering—this deconstructed pozole verde bowl is here to shake up your weeknight dinner game. It's all the bold, tangy flavors of the classic Mexican soup, piled into a fast, fresh bowl that comes together in under 30 minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 4 medium tomatillos, husked and rinsed
• 1 jalapeño pepper
• 1 small white onion, roughly chopped
• 2 cloves garlic
• 1/2 cup fresh cilantro leaves and stems
• 1 teaspoon ground cumin
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 cup vegetable broth, divided
• 2 cans (15 oz each) hominy, drained and rinsed
• 4 cups fresh spinach or kale, roughly chopped
• 2 ripe avocados, sliced
• 1 lime, cut into wedges
• Optional: toasted pumpkin seeds or crushed tortilla chips for crunch

Instructions

1. Char the tomatillos and jalapeño in a dry cast-iron skillet over medium-high heat, turning occasionally, until blistered and blackened in spots, about 5 minutes. (Tip: Don't skip this step—charring adds smoky depth.)
2. Transfer the charred tomatillos and jalapeño to a blender. Add the chopped onion, garlic, cilantro, cumin, salt, pepper, and 1/2 cup vegetable broth. Blend until smooth. Taste and adjust salt if needed. (Tip: For a milder salsa, remove jalapeño seeds before blending.)
3. In a medium saucepan, combine the drained hominy and the remaining 1/2 cup vegetable broth. Warm over medium heat, stirring occasionally, until hominy is heated through, about 3-4 minutes. (Tip: Warming hominy in broth prevents it from drying out.)
4. In a large skillet, add the chopped spinach or kale with a splash of water. Cook over medium heat, tossing, until just wilted, about 2 minutes. Season with a pinch of salt.
5. Divide the warm hominy among four bowls. Top with wilted greens, a generous drizzle of the tomatillo salsa, and sliced avocado. Serve with lime wedges on the side.

With every spoonful, you get the bright tang of tomatillo, the pop of hominy, and creamy avocado. It's a bowl that hits all the notes of traditional pozole without the all-day cook. For extra crunch, sprinkle on toasted pumpkin seeds or crushed tortilla chips.

Vegan Pozole Verde Tacos

Let's make these Vegan Pozole Verde Tacos – they're fast, fresh, and absolutely packed with flavor. We're talking smoky hominy in a tangy green sauce, all wrapped in warm corn tortillas.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Pozole Verde Filling

• 1 lb tomatillos, husked and rinsed
• 1 jalapeño, stemmed
• 1/2 medium onion, roughly chopped
• 3 cloves garlic
• 3 cups vegetable broth
• 1 (28 oz) can hominy, drained and rinsed
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt to taste

For the Tacos

• 8 small corn tortillas
• A handful of fresh cilantro, chopped
• 1/2 medium onion, finely diced
• Lime wedges for serving

Instructions

1. In a medium pot, combine tomatillos, jalapeño, chopped onion, garlic, and vegetable broth. Bring to a boil, then reduce heat and simmer until tomatillos are soft, about 10 minutes.
2. Transfer the cooked vegetables and broth to a blender. Blend until completely smooth. (Tip: Let steam escape by removing the small cap from the blender lid for safety.)
3. Return the blended sauce to the pot. Stir in hominy, cumin, and oregano. Bring to a simmer and cook for 15 minutes, stirring occasionally. Season with salt. (Tip: For deeper flavor, toast the cumin in a dry pan for 30 seconds before adding it.)
4. While the pozole simmers, warm the tortillas. Wrap them in a damp paper towel and microwave for 30 seconds, or char directly on a gas flame for a smoky touch.
5. To serve, spoon the pozole verde filling onto each tortilla. Top with cilantro, diced onion, and a squeeze of lime. (Tip: If available, add sliced radish or avocado for extra crunch and creaminess.)

Vibrant green filling, tangy from tomatillos and bright from lime—these tacos are a fiesta in every bite. Serve with extra salsa verde or pickled onions for a crunch factor that never fails.

Conclusion

So there you have it—18 vibrant ways to enjoy vegan pozole verde. Whether you crave speedy weeknight bowls or slow-simmered comfort, this collection has you covered. Try one this weekend, then drop a comment with your favorite! And hey, if you loved this roundup, share it on Pinterest to spread the pozole love.