Vegetarian Slow-Cooker Pozole: A Comforting Twist on a Mexican Classic
When the weather turns chilly and you’re craving something hearty, soul-warming, and full of flavor—but without the meat—look no further than vegetarian slow-cooker pozole.
This Mexican-inspired stew, traditionally made with pork or chicken, is reimagined here as a meatless wonder that’s just as satisfying and delicious.
Bursting with hominy, rich spices, and earthy vegetables, it’s the kind of dish that feeds both your stomach and your spirit.
Whether you're a lifelong vegetarian, trying to cut back on meat, or just exploring new plant-based meals, this pozole is a must-try.
And the best part? You can toss everything into a slow cooker, walk away, and come back to a kitchen filled with the irresistible aroma of cumin, garlic, and smoky chiles.
Let’s dive into what makes this dish special, how to prepare it, and why it deserves a spot in your weekly meal rotation.
What Is Pozole?
Pozole (pronounced po-SO-leh) is a traditional Mexican soup or stew that dates back to pre-Columbian times.
The name comes from the Nahuatl word pozolli, meaning “foamy,” referencing the puffy texture of hominy—a type of maize that’s been treated with an alkali in a process called nixtamalization.
Historically, pozole was a ceremonial dish enjoyed during festivals. Today, it's a beloved comfort food across Mexico, especially in states like Jalisco, Guerrero, and Michoacán. It’s often served during holidays, birthdays, or Sunday family gatherings.
There are three main types of pozole:
Pozole Rojo (red pozole): made with red chiles like guajillo or ancho.
Pozole Verde (green pozole): made with tomatillos, green chiles, and fresh herbs.
Pozole Blanco (white pozole): the most basic version, without added sauce.
This vegetarian slow-cooker version is a spin on pozole rojo, bringing that rich, deep chile flavor without any meat. Let’s talk about what you’ll need to make it.
Ingredients for Vegetarian Slow-Cooker Pozole
Here’s a breakdown of the key ingredients that bring this comforting dish to life:
Core Ingredients:
Hominy (2 cans, drained and rinsed)
This is the heart of pozole. It has a chewy, slightly nutty flavor and gives the soup its signature texture.Vegetable broth (6 cups)
A rich broth is essential. Use a good-quality store-bought broth or homemade for the best flavor.Dried guajillo and ancho chiles (3–4 of each)
These add a smoky, fruity, and slightly spicy note. Rehydrated and blended, they become the base of your red chile sauce.Yellow onion (1 large, chopped)
Adds sweetness and depth.Garlic (5–6 cloves, minced)
A must-have for almost any Mexican dish.Carrots and celery (2 each, chopped)
These round out the flavor profile and provide body to the soup.Zucchini (1 medium, chopped)
Optional, but adds a nice fresh element and texture.Mushrooms (1 cup, chopped)
These act as a meaty stand-in, giving the soup umami and richness.Oregano, cumin, smoked paprika
These bring warmth, complexity, and that traditional pozole seasoning.Bay leaves (2)
For a subtle, earthy flavor.Salt and pepper to taste
Optional Toppings:
Toppings are where pozole truly shines. Traditionally, it's served with a spread of garnishes so that each bowl can be customized to taste.
Shredded cabbage or lettuce
Thinly sliced radishes
Lime wedges
Avocado slices
Chopped cilantro
Crumbled cotija or vegan cheese
Tortilla chips or tostadas
These toppings add crunch, brightness, and freshness to balance the hearty stew.
Step-by-Step Instructions
Step 1: Prepare the Chiles
Start by removing the stems and seeds from the guajillo and ancho chiles. Toast them in a dry skillet over medium heat for 1–2 minutes per side until fragrant (but not burnt). Then soak them in hot water for about 20 minutes to soften.
Once softened, blend the chiles with 1 cup of vegetable broth, garlic, a bit of onion, and a pinch of cumin and smoked paprika until smooth. Strain if needed to remove skins or seeds.
Step 2: Assemble in the Slow Cooker
In your slow cooker, add:
The hominy
Carrots, celery, zucchini, and mushrooms
Chopped onion
The chili sauce
The remaining vegetable broth
Oregano, bay leaves, cumin, smoked paprika
Salt and pepper
Stir everything together to combine.
Step 3: Cook Low and Slow
Set your slow cooker to low for 6–8 hours or high for 4–5 hours. The longer, slower cook helps meld all the flavors together and soften the vegetables perfectly.
Taste before serving and adjust salt or spices as needed.
Step 4: Serve with Toppings
Ladle the pozole into bowls and set up a toppings bar so everyone can add their favorites. A squeeze of lime, a handful of cabbage, and a few crunchy tortilla chips can take it to the next level.
Why You’ll Love This Dish
1. It’s Comforting and Hearty
Even without meat, vegetarian pozole is deeply satisfying. Thanks to hominy and mushrooms, you get that hearty stew-like feel that sticks to your ribs without being heavy.
2. It’s Nutrient-Dense
Packed with fiber from the hominy and veggies, protein from beans or mushrooms, and antioxidants from the chiles, this is a meal you can feel good about.
3. It’s Incredibly Customizable
You can easily tailor this to your taste. Add poblano peppers for more heat. Throw in black beans for added protein. Prefer it green? Swap in tomatillos and jalapeños for a verde version.
4. Meal Prep and Freezer-Friendly
Pozole tastes even better the next day! Make a big batch and store leftovers in the fridge for up to 5 days, or freeze for up to 3 months.
Variations and Tips
Add protein: Try adding cooked black beans, pinto beans, or lentils toward the end of the cooking time.
Go green: If you prefer a tomatillo-based pozole verde, blend roasted tomatillos with green chiles and fresh herbs like cilantro and mint.
Make it spicy: For more heat, toss in a dried árbol chile or fresh jalapeño.
Make it creamy: Add a dollop of vegan sour cream or cashew cream to the bowl before serving.
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