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.

Recipe Summary

20 mins
35 mins
55 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
To Serve:


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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

400 calories; protein 13g; carbohydrates 31g; fat 26.9g; sodium 722.6mg. Full Nutrition