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Pozole Verde Vegano
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5 from 1 vote

The Best Vegan Green Pozole

Traditional Mexican Green Pozole but vegan! This vegan Green pozole is a super rich, and delicious brothy soup made with Green peppers, hominy and mushrooms, served with a spicy peanut salsa, lettuce, onion, avocado and raddish. So good!!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Mexican
Keyword: mexican pozole, mushroom pozole, spicy peanut salsa, spicy salsa for pozole, traditional green pozole, vegan mexican food, vegan mexican recipe, vegan pozole
Servings: 6 large bowls
Author: Annie


  • 450 g mushrooms, sliced
  • 2 poblano peppers, seeded and stem removed, coarsely chopped
  • 2 medium jalapeño peppers, stem removed, coarsely chopped
  • 400 g tomatillos* cooked
  • 1 small onion, chopped into small pieces (100 g)
  • 4 large garlic cloves (18 g)
  • ½ cup coriander, leaves and stem (20 g)
  • ¼ cup pumpkin seeds (30 g)
  • 2 tsp oregano
  • 1 tsp salt adjust to taste
  • Black pepper to taste
  • 3 cups of water
  • 2 tbsp olive oil
  • 6 cups vegetable broth dissolve 3 cubes or 30 g of vegetable stock powder in 6 cups water
  • 3 ½ cups white hominy corn canned/pre-cooked

Spicy Peanut salsa

  • 30 g dried chili pods, remove stem (dried chile de árbol)
  • 1/3 cup roasted peanuts (50 g)
  • 3 tbsp sesame seeds (25 g)
  • 2 cloves of garlic (3 g)
  • ¼-½ tsp salt adjust to taste
  • ½ cup canola or olive oil


  • Lettuce finely chopped
  • Avocado slices
  • Onion finely chopped
  • Radish slices
  • Oregano to taste
  • Lime juice to taste


  • Optionally, sauté the mushrooms for 2-3 minutes in a pan with a little hot oil. Season with a pinch of garlic salt (or just a pinch of salt and pepper). Remove from the pan and reserve. If you want to skip this step just add them raw along with the hominy corn.
  • Blend the poblano peppers, jalapeños, tomatillos, onion, garlic, coriander, pumpkin seeds, oregano, salt, pepper and 3 cups of water.
  • In a large pot, heat 2 tbsp olive oil and once hot, add the Green sauce. Let it simmer for 13-14 minutes.
  • Add 6 cups of vegetable broth and mix.
  • Rinse the hominy and add it to the broth along with the mushrooms. Cover with a lid and let the pozole simmer for 15 minutes.
  • Prepare the peanut salsa: heat the oil, and fry the chilies for a couple of minutes over low heat – make sure not to burn them -. Remove from the heat and add the peanuts, sesame seeds, garlic and mix. Cover with a lid so they lightly cook with the residual heat from the pan. Let cool and blend (if the sauce is too thick, add a little more oil until it forms a thick paste). Try the salsa before adding it to the pozole because it’s really spicy.
  • Serve the pozole with all the toppings and peanut salsa to taste.


*If you can find raw tomatillos, use 300 g