Skip to main content
Epicurious

Instant Pot Vegan Red Pozole

Vegan red pozole in a blue ceramic bowl.
Photo by Kate Ramos

Pozole is one of the most beloved and legendary dishes in Mexico. There are records of it as a celebratory meal dating as far back as the Aztecs. Three types of pozole reflect the Mexican flag: red, white, and green. The white doesn’t have an additional sauce added to it. Green pozole is flavored with tomatillos, cilantro, and green chiles. The one we’re making in this vegan red pozole recipe for the Instant Pot is a rich stew made with dried chiles.

At its base is its namesake ingredient—pozole, which in Mexico is a specific type of field corn grown exclusively for this dish that is bigger and sweeter than the type grown for tortillas. Hominy is most widely used here in the United States, where our varieties of corn are severely limited in comparison.

The garnishes for pozole aren’t optional; don’t skip them and think it will be the same.

This recipe was excerpted from 'Plant Powered Mexican' by Kate Ramos. Buy the full book on Amazon. This pozole appears in our Vegan Comfort Food Meal Plan for 2023, and this collection of Mexican soups.

Cook's note:

To get a nicely browned mushroom, you can’t crowd the pan. Only put as many mushrooms as will fit in a single layer when sautéing them, otherwise they will just steam and become rubbery. Don’t move them around too much either. Let them get a nice golden crust before giving the pot a stir. Never add salt to a sautéed mushroom until the very end. The salt causes them to release moisture and prevents them from browning.

See Related Recipes and Cooking Tips

Read More
Frijoles de la Olla Ramen (Mexican Stewed Beans)
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Sizzling Mushroom and Tofu Sisig
For the full effect, enjoy over a bed of rice with a pint of cold beer.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Spaghetti With Poblano Chile Sauce
Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.
Black Sesame Tofu “Basque” Cheesecake
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Smoked Mackerel Udon
Chewy noodles, tinned fish, and hardy greens in an umami broth.