Category Archives: Soups

Vegan Pozole “Mexican Soup”

vegan posole1

There are certain foods that can leave us with a sense of psychological satisfaction. These foods come “embedded” in our genes from our ancestors. Think about it, our grandparents and great grandparents have eaten these foods for so many years so it only makes sense that we would “recognize” their taste even if we’ve never tried them! It may sound a bit crazy but that’s what it feels like when I eat pozole or something Mexican, like Iā€™m savoring my heritage through food! šŸ™‚

Pozole is traditionally made with pork or chicken but you can still get that deeply rooted familial satisfaction using gluten free seitan, jackfruit or even mushrooms and leave out the traditional meat. So if you’ve got a Hispanic background, give this recipe a try to see just what I’m talking about…

Pozole Ingredients

  • 3 pounds white hominy corn, 1/2 of a 6 pound can
  • 1 1/2 cups gluten free seitan, cut into bite size peices (gf seitan recipe)
  • 28 ounce can of red chili sauce (homemade is always best if you can!)
  • 1 medium white onion, chopped
  • 1/2 red bell pepper, chopped
  • 2 tablespoons minced garlic
  • 2 tablespoons olive oil
  • 2 teaspoons himalayan pink salt
  • 1/2 tablespoon oregano
  • pinch of cumin

Pozole Garnish

  • 1 handful watercress, minced
  • 1 handful cilantro, minced
  • 1/2 large red onion, minced
  • 1 juiced lime
  • pinch of pink salt


  1. Heat oil and saute the white onions, garlic, oregano and seitan to a lightly caramelized state.
  2. Stir in the white hominy and the red chili sauce along with a few cans of water. You want to judge the amount of water to add depending on how thick or thin you prefer your soup.
  3. Bring to a boil for a good 5-10 minutes then remove from heat.

Feel free to add any other vegetables you like. Serve immediately with the pozole garnish and some extra squeezes of lime… Hope you enjoy it as much as we did!

by Lupita Ronquillo, holistic nutrition writer