Red Chile Pozole

Pozole is a traditional Mexican stew typically made with pork or chicken, but this vegetarian version calls for a Plant-based Protein Starter from Pure Farmland instead. You can serve this hearty dish, topped with cilantro, avocado, and radishes, for lunch or dinner.

Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins


  • 3 tablespoons olive oil, divided

  • 1 small yellow onion, peeled and diced (about 1 cup diced)

  • 2 stalks celery, chopped (1/2 cup)

  • 4 cloves garlic, peeled and chopped

  • 1 medium zucchini, diced (about 2 cups diced, about 10 oz whole)

  • 1 pound Pure Farmland® Simply Seasoned Plant-Based Protein Starters

  • 1 ancho chile in adobo sauce

  • 3 tablespoons adobo sauce from can

  • 1 teaspoon ground cumin

  • 1 teaspoon mild chile powder

  • 6 cups low-sodium vegetable broth

  • 1 (15 ounce) can yellow hominy, drained

  • 2 large bay leaves

  • ½ teaspoon dried Mexican oregano

  • 1 pinch kosher salt, or more to taste

To Serve:

  • 8 sprigs of cilantro, small stems only, or more as needed

  • 1 medium avocado, peeled and diced

  • 2 medium radishes, thinly sliced

  • 2 medium limes, each cut into 6 wedges

  • 2 cups tortilla chips


  1. Heat a large Dutch oven or pot over medium heat. Add 2 tablespoons olive oil, then onion, celery and garlic. Cook 3 minutes, stirring occasionally, then add the zucchini. Cook 5 more minutes, until zucchini is slightly softened, then remove from heat. Transfer vegetables to a plate and reserve.

  2. Return pot to medium heat. Add remaining 1 tablespoon olive oil, then Protein Starter. Using a wooden spoon, break apart into pieces about 1/2-inch big. Cook 8 to 10 minutes or until Protein Starter is lightly golden. Add ancho chile, adobo sauce, ground cumin, and chile powder. Cook 2 more minutes, breaking up ancho chile with spoon.

  3. Add vegetable broth, hominy, bay leaves, oregano, and reserved vegetable mixture. Bring to a simmer over medium-high heat, then reduce to medium-low heat and cook 10 to 12 minutes or until vegetables are tender. Season with kosher salt, if desired.

  4. To serve, top with cilantro leaves, diced avocado, and radishes. Serve with lime wedges and tortilla chips, if desired.

Cook's Note:

Instead of tortilla chips, you can also use broken tostada shells for garnish.

Nutrition Facts (per serving)

400 Calories
27g Fat
31g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 400
% Daily Value *
Total Fat 27g 34%
Saturated Fat 2g 10%
Sodium 723mg 31%
Total Carbohydrate 31g 11%
Dietary Fiber 7g 24%
Total Sugars 2g
Protein 13g
Vitamin C 19mg 94%
Calcium 58mg 4%
Iron 2mg 9%
Potassium 392mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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