Vegetarian Pozole with Pinto Beans and Sweet Potato

This is a vegetarian red pozole with sweet potato, pinto beans, and everything else that goes in pozole such as the chile sauce, oregano, radishes, cilantro, and cabbage. This vegetarian pozole or posole is delicious. In order to make it vegetarian, I add more non-traditional ingredients such as more chiles, seasonings, beans, and sweet potato to add flavor and nutrition.

It is a very rich and hearty soup because of the corn kernels known as hominy. In Spanish is “maíz pozolero” and in Peru it is “mote pelado”. For me, Mexican dishes are so versatile and easy to adapt to make them vegetarian, and this is a great example.

The two key ingredients are hominy and the chile sauce, which is usually made with dried chiles. The other ingredient that is not in this recipe is pork. If you are vegetarian or want to eat more plant-based meals, you know that we need to adjust for flavor and try new ingredients.

I used the guajillo chiles, which is one of the dried red ones you see in the photo. I also added a jalapeño, fresh Anaheim chiles, and small bell pepper to lower some of the spice. So keep experimenting and adding until it has the perfect spice to taste. 

If you like, use canned chipotle chile adobo to give it a smoky flavor. Ancho chile is also a great addition. As you can see, add a bit of this and a bit of that and let your taste buds guide you. To process the dried chiles, soak them in hot water for a while and then blend them in the food processor along with the garlic, onion, and tomato. 

The chile sauce makes the pozole delicious.

I like to use dried white corn pozole. It’s worth it even if it takes time. You’ll have to soak it overnight in water with a pinch of salt and the next day cook it with fresh water until it boils, then on medium-low heat for about two hours. 

The brand of dried white corn pozole I buy is from Los Chileros. I recommend it.

You can cut time by using canned hominy. Just rinse, drain, and dry before adding to the broth. 

The chile flavor along with the pozole, pinto beans, and sweet potato is a nutritious trio of carbohydrates, vitamins, potassium, and fiber. 

One more point is that I prepare this recipe during the Christmas season. In Mexico and New Mexico, it is common to celebrate with a pozole during New Year. 

With this vegetarian pozole soup, I don’t need the meat. Try this vegetarian pozole and see what you think.

Yield: 8 cups

Vegetarian Pozole with Pinto Beans and Sweet Potato

No Ratings

Print

A delicious pozole that is vegan.

Prep Time 12 hours

Cook Time 3 hours

Total Time 15 hours

Ingredients

• 12 ounces white corn pozole
• 4 cups cooked pinto beans
• 1 sweet potato, peeled, diced
• 1 yellow onion, divided
• 8 cups (or 2 quarts cups) vegetable broth or water
• For the Chile Sauce:
• 8 dried guajillo chiles, remove stems and seeds
• 1 jalapeño or serrano pepper, remove stems and seeds
• 2 fresh Anaheim chilies, remove stems and seeds
• 1 bell bell pepper (optional), remove stems and seeds
• 1 tomato
• 2 garlic cloves, peeled
• Spices:
• 1 tablespoon oregano
• 1 tablespoon cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• To serve:
• Sliced radishes
• Avocado, peeled and cubed
• Finely chopped cabbage
• Lime wedges

Instructions

1. Soak dry pozole in water overnight.

2. The next day, drain, rinse and boil pozole in 6 cups of
water and then simmer for 2 hours or until corn kernels are soft. If needed, add vegetable broth or more water if there's not enough broth.

3. After 1.5 hours of cooking, add sweet potato and half chopped onion.

4. While the corn continues to cook, remove the stems and seeds from each chile. Place the chiles in a bowl and soak them in boiling hot water until soft. I usually leave them until they can bend easily for about 20
to 30 minutes. Once they are soft do not discard the water.

5. In a food processor add soft dried chiles, water from the chiles, the rest of the chiles, bell pepper, tomato, garlic, and the rest of the onion. Blend until smooth.

6. When pozole is soft, add spices, chile sauce, pinto
beans, and the remaining vegetable broth or water if it needs more to submerge the pozole. Stir and taste to see if it needs more salt.

7. Cover and cook on low for another 30 minutes.

8. Serve with lime wedges, cabbage, radishes, avocado, and cilantro.