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Sunday, April 23, 2017


Recipes: Vegan Pozole

For the cool weather to come, nothing beats a nice hot bowl of soup, great for lunch or dinner and — most importantly — won’t cost you an arm and a leg.


  • 2 quarts Vegetable Stock
  • 2 Medium White Onions, diced
  • 3 Garlic cloves, minced
  • 3 lbs Calabasa squash, diced
  • 2 cans(30 oz) of fire roasted tomatoes
  • 2 cans (30 oz) White Hominy
  • 3 dried Ancho Chilies, chopped
  • 4 Tbsp Achiote paste dissolved in 1 cup of water
  • 3 Serrano peppers
  • 1 bunch of Cilantro, chopped
  • 1 head of Cabbage, shredded


  • Heat up a medium stock pot then begin to sweat onions and garlic.
  • Once onions are translucent add the Achiote, Serrano, and Ancho chilies to the pot stirring for about 5 minutes until the Ancho chilies have rehydrated.
  • Add the hominy, tomatoes, squash, and stock and allow to simmer for about 10 minutes covered or until hominy is tender.
  • Finally add the cilantro and allow to simmer for another 10 minutes uncovered, then serve with a nest of cabbage on top.

Additional Thoughts:

  • You can easily substitute beef or chicken for the squash, I would suggest using chuck roast and chicken thighs.
  • For added heat, I like to add about two tablespoons of Sriracha hot sauce.
  • Achiote paste can be found in markets like Fiesta.

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