Comments on: Vegetarian Pozole

By: Smaug

Smaug — Sun, 02 Nov 2025 23:00:44 +0000

Great recipe, I live in the SW US and posole is all over the place but always with pork. A local restaurant makes an excellent veg posole and I’ve been trying to duplicate it. This recipe is a wonderful start, I add New Mexican green chile and epazote to give it a little more of the New Mexican flavor. But it’s great as is in the recipe too

By: Susan

Susan — Thu, 10 Apr 2025 01:24:24 +0000

I’ve never had pozole before since it’s not typically vegetarian but I got it into my head one day to see if I could find a recipe and I’m so glad I did. This is delicious and hearty, such a great comfort food. I’ve already made it a few times and will keep a can of hominy on my shelf from now on!

By: Susan

Susan — Tue, 11 Feb 2025 00:39:27 +0000

Really good and really fast & easy. I’ve never had pozole before because of the meat issue so I was super excited to find this recipe (searched on a wild whim). So glad I did!

By: Jess B.

Jess B. — Sat, 18 Jan 2025 23:09:50 +0000

Winner for the adults at my dinner table!

By: Phil Vandermeer

Phil Vandermeer — Wed, 01 Jan 2025 21:47:40 +0000

Made this last night and it was AMAZING! Don’t let the vegetarian recipes scare you. Give it a try! So much flavor and not difficult at all to make. This one is a winner.

By: Erin

Erin — Tue, 31 Dec 2024 22:34:07 +0000

Oh my gosh!! Fabulous!!’

By: Lauren

Lauren — Mon, 16 Dec 2024 02:04:40 +0000

This was amazing! Made it for a family gathering and everyone asked for the recipe:) made it in the crockpot and it turned out so well!

By: Jolynne Derigo

Jolynne Derigo — Thu, 12 Dec 2024 22:28:46 +0000

We just made this and love it so much that I forwarded the recipe to relatives. It is satisfying like a spicy bowl of chili but not so heavy. The recipe needs no tweaks, but using what I had on hand, I used a 4-oz. can of Hatch green chiles for the poblano (I love poblanos but did not have one handy), and my spice blend was guajillo chile powder, Baharat (New York Shuk) and cumin, light on the cumin. For the beans, I used black beans and pintos. My salsa was green chile-tomatillo. I served the soup over broken tortilla chips and garnished with chopped cilantro. Definitely a keeper recipe!