Spicy Vegan Pozole with Oyster Mushrooms

January 4, 2023

The easy no-fail soup for those cozy winter nights at home

I love a pozole, but since going plant based it hard pozole as its traditionally made with pork or chicken, so I decided to recreate my own with oyster mushrooms. This recipe takes little prep work, just chopping and roasting and you can use canned beans. With a bit of spice and smokiness, it’s my favorite to make when the temperature dips. Let me know if you’ve made it in the comments below.

vegan pozole soup by melissa chataigne
The Finished Pozole Soup

Watch a video me cooking it below.


Save this Spicy 🌶️ Vegan 🌱 Pozole for your next soup night! 🥳 The Smokey peppers, with mezcal and the oyster mushrooms 🍄 as your meat make this the perfect recipe this winter. Full recipe on MelissaChataigne.com #wellnesswednesday #pozole #soupseason #veganrecipes #plantbasedrecipes #newyear2023 #cleaneating #souptok #cookingwithbooze #mezcal #vegantoktok

♬ original sound – Melissa Chataigne

Chataigne’s Spicy Pozole
1 large yellow onion, cut into wedges
3 large poblano chiles
1 serrano chile
1 1/2 pounds tomatillos, husks removed, rinsed
4 unpeeled garlic cloves
1 cup salted, roasted pumpkin seeds (pepitas), divided
1 can hominy corn cans white beans, rinsed and drained
1 can white & black beans (2 total)

10oz oyster mushrooms

2-3 oz of Dos Hombres Mezcal

5 to 6 cups vegetable broth
About 5 tsp. dried Mexican oregano, divided
1 teaspoon ground cumin
Paprika, salt, pepper

Optional toppings:
Rice/bean chips, cilantro leaves, thinly sliced green onions

How to Make it:
Preheat broiler with oven rack 3 in. from heat. Set yellow onion, poblanos, serrano,
tomatillos, and garlic on a rimmed baking sheet. Broil, turning, until vegetables are browned
to blackened all over, 15 to 30 minutes, moving them to a bowl as browned. Let cool. Wash, separate, and sauté the mushroom in the cast iron. Add spices: salt, cumin, paprika and mezcal.

Remove the peppers from the oven and cool. Peel and seed the big pepper or it will be too hot!
Whirl add all the peppers, garlic, onion, tomatillos and any juices, and 1/2 cup pumpkin
seeds in a food processor until very smooth.Stir in hominy, beans, 5 cups broth, 2
tsp. oregano, and the cumin. Cover, bring to a boil over high heat, then reduce heat and
simmer, stirring occasionally, until cumin flavor is mellow, about 45 minutes. Discard any
large pieces of ancho chile. Stir mushrooms and simmer just until tender, about 5
minutes. Stir in more broth if you’d like a thinner soup. Ladle pozole into bowls and serve with
remaining pumpkin seeds and oregano and other accompaniments to taste.

My husband loves it!