Vegan Pozole Verde

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Vegan Pozole Verde is a comforting and nutritious Mexican-inspired soup. Packed with hominy, jackfruit (or vegan chicken), tomatillos, and spices, it's ready in just 30 minutes. Serve with toppings for a delightful family meal.

On this chilly 24-degree day, there’s nothing better than a steaming bowl of Vegan Pozole Verde to warm you up from the inside out. Inspired by traditional Mexican cuisine, this delightful one-pot soup is a comforting blend of flavors that will have your taste buds dancing with joy.

Pozole Verde is a classic Mexican dish traditionally served at family gatherings, weddings, and holidays. And it’s no wonder why; this soup is a celebration of vibrant colors, rich aromas, and hearty ingredients that bring people together.

The star of the show is the tomatillos, which add a delightful tanginess and juiciness to the broth. Blended with cilantro and vegetable broth, they create a vibrant green base that’s both visually appealing and incredibly tasty.

To create a satisfying texture and heartiness, we include hominy, a traditional Mexican ingredient made from dried maize kernels. For a meaty touch, you can use jackfruit or vegan chicken substitute, adding a delicious protein element to the soup.

With just 30 minutes of cooking time, this Vegan Pozole Verde comes together effortlessly. The combination of flavors melds beautifully, creating a soup that tastes like it’s been simmering for hours.

How to Serve this dish!

Garnish the pozole with a dollop of plain unsweetened vegan yogurt, cubed avocado, fresh cilantro sprigs, sliced radishes, and crumbled tortilla chips or tortilla strips. Each topping adds a layer of texture and a burst of complementary flavors.

What you will need to make this cozy Vegan Pozole Verde:

  • yellow onion
  • garlic
  • poblano peppers
  • cumin seed
  • oregano
  • tomatillos
  • cilantro
  • water or vegetable broth
  • hominy, drained
  • jackfruit or vegan chicken substitute
  • ground cumin
  • salt
  • cayenne
  • black pepper
  • nutritional yeast
  • lime
  • pinto beans


To Serve

  • plain unsweetened vegan yogurt
  • avocado
  • cilantro sprigs
  • radishes
  • tortilla chips or tortilla strips
  • Lime


So, as the days grow colder and the need for comfort rises, let my Vegan Pozole Verde be your go-to recipe for warmth and nourishment. Whether you’re enjoying it on a chilly day or as part of a festive occasion, this soup will undoubtedly warm your soul and leave you craving more.

¡Buen provecho!

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Vegan Pozole Verde

This Mexican-inspired dish is full of comforting and cozy flavors… perfect for warming up on this 24 DEGREE DAY!! And perfect for making all season long. One pot, 30 minutes, and a deliciously nutritious soup that the whole family will love. This soup is traditionally served at family gatherings, weddings, and even holidays, so grab your loved ones and belly up!
Cook Time 30 minutes
Course Appetizer, Main Course, Soup
Cuisine Mexican
Servings 6


  • large pot


Soup Ingredients

  • 1 yellow onion diced
  • 5 garlic cloves minced
  • 3 poblano peppers chopped
  • 1 tbsp cumin seed
  • 2 tsp oregano
  • 5 tomatillos peeled and chopped
  • 1 bunch cilantro
  • 6 cups water or vegetable broth
  • 25oz can hominy drained
  • 14oz jackfruit or vegan chicken substitute chopped
  • 1 tsp ground cumin
  • 1 tsp salt
  • ½ tsp cayenne
  • ½ tsp black pepper
  • ¼ cup nutritional yeast
  • ½ lime juiced
  • 1 can pinto beans drained

Ingredients for Serving

  • ½ cup plain unsweetened vegan yogurt
  • 1 avocado cubed
  • ½ bunch cilantro sprigs
  • 2-3 small radishes thinly sliced
  • ½ cup crumbled tortilla chips or tortilla strips
  • lime wedges


  • Heat a small amount of oil, water, or veg broth in a large pot or dutch oven over medium low heat. Add in onion, garlic, and poblano peppers and sauté for 5-7 minutes until tender and fragrant, adding additional water, broth or oil as needed. Add in the cumin and oregano and saute for 30 seconds before adding the tomatillos. Cook for 3-5 more minutes until tomatillos are soft and juicy. Transfer mixture to a high speed blender along with the cilantro and broth, and blend to your preferred texture - completely smooth, or just pulsed a few times and left chunky.
  • Meanwhile, wipe out the soup pot and add a small amount of oil, water, or broth and turn the heat to high. Add in the hominy and jackfruit or chicken substitute, and cook until browned for 4-5 minutes. Season with cumin, salt, cayenne and pepper. Return the sauce to the pot and add nutritional yeast, lime juice, and beans. Stir to combine. Bring the mixture to a boil, reduce heat to medium low and simmer for 10-15 minutes. Season to taste.
  • Serve hot topped with toppings above!
Keyword dairy free, gluten free, mexican traditional, plant based, vegan mexican, vegan soup
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