I don’t know about you, but for me soup is the ultimate comfort food. OK, OK—actually chocolate cake is, but sometimes you just need something warm and savory to pick you up during these cold days or after spending yet another Valentine’s Day dateless. (Wait, did I say that out loud?)

There’s one soup I definitely can’t live without and that’s pozole. You’re probably thinking, “What in the world is pozole?” It’s a spicy, Mexican soup traditionally made with meat. It’s super-easy to make a vegan version, and it’s super-cheap as well—right up my alley!

What makes pozole different from other soups is that it can be topped with lettuce, avocado, and other delicious goodies. It’s like a floating salad! Hominy is ground white corn, commonly used to make grits. You can find canned hominy in the international aisle of the supermarket.

Where I’m from, we eat this soup with friends for brunch almost every weekend. It’s the perfect meal to help you recover after a fun night of partying … uh, I mean studying. 😉

Mexican Pozole
1 Tbsp. olive oil
1 Tbsp. chopped garlic
1 medium onion, chopped
2 cups chopped mushrooms
1 small jalapeño, chopped (optional)
1 Tbsp. cumin
1 Tbsp. dried oregano
1 15-oz. can white hominy, drained
1 15-oz. can vegan red enchilada sauce
2 cups vegetable stock
Salt and pepper, to taste

  • In a large pot, heat the oil. Add the garlic, onion, mushrooms, and optional jalapeño. Cook for 5 minutes, or until the onions and mushrooms have softened. Add the cumin and oregano and cook for 1 minute.
  • Add the hominy, enchilada sauce and vegetable stock. Simmer over low heat for 10 minutes.
  • Season with salt and pepper.

Makes 2 servings

Pretty simple, huh? You can eat it like this or garnish it with thinly chopped lettuce for a bit of crunch or radishes, avocado, and some more jalapeños if you like it really spicy!

Have pozole for lunch, dinner, or even breakfast!