Red Pozole (Vegetarian) Recipe Image
Red Pozole (Vegetarian)
Posted December 29, 2009 by
Prep Time 10 min Cook Time 25 min Ready Time 35 min Servings:


  • 4 tablespoons vegetable oil
  • 2 cups chopped onion
  • 2 clove garlic
  • 1/4 teaspoon teaspoon salt
  • 3 1/2 cups canned tomatoes with juice, chopped
  • 4 cups peeled, seeded and cubed delicata squash
  • 4 cups coarsely chopped green or red bell pepper
  • 4 cups cooked hominy (2 15 oz. cans)
  • 2 cups cooked garbanzo beans
  • 2 tablespoons fresh lime juice
  • 2 tablespoons minced chipotles in adobo sauce


Warm the oil in a soup pot. Add the onions and saute on medium high heat for 5-7 minutes until golden. Stir in the garlic and 1/8 teaspoon of salt and saute for 2 minutes more. Add the tomatoes and squash and simmer for 10 minutes. Add the bell peppers, cover and cook for 10-15 minutes, until the squash is tender. Stir in the Garbanzos, hominy, lime juice, chipotles, remaining salt, and the oregano, sage or epazote. Simmer for 5 minutes. Serve with your favorite garnishes. For garnish: Cotija cheese, avocado cubes, tortilla crisps, chopped fresh cilantro, sour cream, and/or fresh lime wedges for garnishing