Spicy vegetarian pozole

Gluten Free, Vegetarian

2 Servings, 550 Calories/Serving

25 Minutes

This vegetarian riff on a traditional Mexican pozole features nutty hominy, protein-rich black beans, and crunchy pumpkin seeds. Chipotles in adobo bring a bit of smoky heat to the soup that’s countered by cooling slices of avocado. Remember that the heat from the serrano chili is concentrated in the seeds. Keep them in if you like your meals extra spicy. Or leave them out for a more mild version of this soup.


  • 1 small yellow onion
  • 1 serrano chile
  • 1 chipotle chile in adobo
  • 1 cup black beans
  • 1 avocado
  • 1 lime
  • Spice mix
  • 1 cup vegetable broth
  • 1 cup hominy
  • 1 ounce sprouts
  • 2 tablespoon sprouted pumpkin seeds



Sauté aromatics

In a medium saucepan, heat 1 tablespoon oil over medium heat until hot but not smoking. Peel onion and cut into thin slices. Cut the serrano chile into thin rounds. Add the sliced onion and serrano to the hot pan (use only half the serrano or leave it out if you want your soup less spicy). Season with salt and cook until the onions are soft and translucent, 5 to 7 minutes.
  • Meanwhile:
  • Mince chipotle chile and reserve adobo sauce.
  • Drain black beans and rinse.
  • Slice avocado.
  • Slice lime into wedges.


Simmer soup

Add spice mix, chipotle chile and adobo sauce to the onion and stir until fragrant, about 30 seconds. Add the stock and 1 cup water. Bring to a boil, reduce to a simmer, and add beans, hominy, and season with salt and pepper. Cook until the beans and hominy are warmed through and infused with the flavors of the broth, 8 to 10 minutes.


Garnish, serve

Remove from heat, add a squeeze of lime juice to the soup and season with salt to taste. Divide soup evenly between two bowls and garnish with avocado, sprouts, and pumpkin seeds. Serve with extra lime wedges.

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