Vegan posole

This vegan posole recipe is authentic, easy, healthy and the only one you will ever need to make real Mexican posole.

vegan posole

I could eat Mexican food every single day, and not just because I am Mexican because it is delicious. I love that it is flavorful, full of different textures and that we have dishes for every occasion and every party.

Posole is a party dish or a party in a dish. This vegan posole is a party of flavor and textures and all in a bowl. The base is made with a three chili puree.

Mexican dried chiles

This puree is made with chile ancho (affiliate link), chile guajillo, and chile pasilla. Each of them has different flavor notes. I couldn’t pick one all of them are delicious.

- Chile ancho is a dried chile poblano, and its flavor is deep and rich with a bit of fruitiness to it. 

- Chile guajillo is a very mild chile; this guy is not spicy at all but is very flavorful.

- Chile pasilla is excellent for finishing soups or making sauces. They are mildly spicy, earthy, and with a touch of sweetness to them. 

The original posole is made with pork or chicken, but since I am 100 % plant-based I make my posole vegan. I use oyster mushrooms to prepare it and it comes out as delicious (even more) than the original one. This posle is hearty and you get a sense of nourishment in your body, mind, and soul.

Using oyster mushrooms and water instead of some animal-based broth are the perfect swaps from the original recipe, the richness of the soup and all-around yumminess is preserved.

The chile pure is super easy to prepare; you have to soak the stemmed chiles in hot water and blend them with the soaking liquid and voilá. Your delicious three-chile- Mexican-pure is done.

a pot filled with vegan posole

tips, tricks & other recipes

  • I use canned hominy to make this dish. It is easier to find, It is a huge advantage that it is already cooked and it really is flavorful.
  • When choosing your chiles, choose chiles that have a similar size, this will give a balanced flavor to the soup.
  • I have to confess that I never strain things. I have a Vitamix (affiliate link) blender and that gets all the work done. If you don’t have a high sped blender, strain the puree. This way your soups will be smooth and tasty.
  • In this Amazon store, you can find Mexican dried chiles: Ole Mission
  • You can make the chile puree ahead of time and store it in the fridge.
  • Here are other of my favorite Mexican vegan authentic recipes: crispy potato tacos, Mexican lentil soup, sopes, green salsa verde, guacamole.
red posole, vegan version

So here is the recipe for my

vegan posole

and I hope you like it as much as we do. And please when you make it share the recipe and blog on Instagram, FB or save it for a special occasion or party on Pinterest.

Vegan Pozole

This pozole recipe is an authentic Mexican recipe; it is an easy, delicious, and nutritious dish. This vegan pozole recipe is the perfect recipe for any cold day, holiday, or party.
4.43 from 7 votes
Prep Time 15 mins
Cook Time 15 mins
Course Soup
Cuisine Mexican vegan
Servings 8 people
Calories 81 kcal


  • 2 ancho chiles
  • 2 guajillo chiles
  • 2 pasilla chiles
  • ¼ large or 1/2 medium onion
  • 2 tablespoons vegetable oil
  • 1 teaspoon sea salt
  • 2 1 lb-can of hominy corn
  • 10.5 oz of oyster mushrooms

To serve

  • Sliced ​​lettuce
  • Sliced ​​radishes
  • Dried oregano
  • Chopped onion
  • Lime juice
  • Corn toastadas


  • Clean the peppers with a kitchen cloth and remove the stem.
  • Soak them in hot water for 10-15 min., just enough water to cover the peppers.
  • Meanwhile, shred the oyster mushrooms.
  • Add the peppers and the soaking-chile liquid in the blender with the onion and blend well. Strain id needed.
  • In a large pot, add the oil over medium heat and pour the chili paste. Leave for about three minutes or until it begins to change color, and the peppers release their aroma.
  • Add to the blender container about 4 cups of water and get all the chili puree left. Empty this water into the pot.
  • Add the salt, hominy corn, and oyster mushrooms. Cover and leave for 15 minutes or until it starts to boil.
  • Taste and adjust the seasoning if necessary, add more water if the chili flavor is too strong.
  • Serve in large bowls with sliced ​​lettuce, chopped onion, radishes, oregano, and lime juice. Eat with corn tostadas.



Calories: 81kcalCarbohydrates: 10gProtein: 3gFat: 4gSaturated Fat: 3gSodium: 309mgPotassium: 380mgFiber: 4gSugar: 5gVitamin A: 3193IUVitamin C: 3mgCalcium: 6mgIron: 1mg
Keyword mushroom posole, posole, red posole, vegan posole, vegan pozole


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #brownsugarandvanilla so we can all see your creations.

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Se ve super rico. Lo voy a preparar en esta semana

Leticia Esteves

5 stars
Nunca he preparado Posole, pero está en mi lista!


Que deli que se ve!! Tengo que intentar esta receta!!

Nuria itmum

Tiene una pinta buenísima!!! Me la he guardado xa probar


Tiene una pinta deliciosa, tengo que animarme

Bárbara Serrano Gabaldá

Pero que delicia de plato, lo probare

Brenda Gonzalez

5 stars
Yo puedo comer comida mejicana todos los días también. Es tan rica! Nuca he probado el pozole, pero me gustaría tener la experiencia. Gracias por la receta.


5 stars
I’m looking forward to trying this vegan posole recipe, I think it is fantastic! Thanks for sharing!!

mavi trapos

5 stars
I love your vegan posole recipe! Vegan and Healthy sounds like a magic words!


5 stars
This vegan posole looks amazing; it’s incredible how many different chiles you have in Mexican cooking and the endless possibilities they give to Mexican dishes. Must try!