Healthy Meal Prep
Red Chile Pozole Recipe and Video

Red Chile Pozole


Pozole is a traditional Mexican stew typically made with pork or chicken, but this vegetarian version calls for a Plant-based Protein Starter from Pure Farmland(R) instead.


  • 3 tablespoons olive oil, divided
  • 1 small yellow onion, peeled and diced (about 1 cup diced)
  • 2 stalks celery, chopped (1/2 cup)
  • 4 cloves garlic, peeled and chopped
  • 1 medium zucchini, diced (about 2 cups diced, about 10 oz whole)
  • 1 pound Pure Farmland® Simply Seasoned Plant-Based Protein Starters
  • 1 ancho chile in adobo sauce
  • 3 tablespoons adobo sauce from can
  • 1 teaspoon ground cumin
  • 1 teaspoon mild chile powder
  • 6 cups low-sodium vegetable broth
  • 1 (15 ounce) can yellow hominy, drained
  • 2 bay leaves
  • ½ teaspoon dried Mexican oregano
  • 1 pinch Kosher salt, as desired
  • 8 sprigs sprigs of cilantro, small stems only, or more as needed
  • 1 avocado, peeled and diced
  • 2 medium radishes, thinly sliced
  • 2 limes, each cut into 6 wedges
  • 2 cups Tortilla chips (Optional)


  1. Heat a large Dutch oven or pot over medium heat. Add 2 tablespoons olive oil, then onion, celery and garlic. Cook 3 minutes, stirring occasionally, then add the zucchini. Cook 5 more minutes, until zucchini is slightly softened, then remove from heat. Transfer vegetables to a plate and reserve.
  2. Return pot to medium heat. Add remaining 1 tablespoon olive oil, then Protein Starter. Using a wooden spoon, break apart into pieces about 1/2-inch big. Cook 8 to 10 minutes or until Protein Starter is lightly golden. Add ancho chile, adobo sauce, ground cumin, and chile powder. Cook 2 more minutes, breaking up ancho chile with spoon.
  3. Add vegetable broth, hominy, bay leaves, oregano, and reserved vegetable mixture. Bring to a simmer over medium-high heat, then reduce to medium-low heat and cook 10 to 12 minutes or until vegetables are tender. Season with kosher salt, if desired.
  4. To serve, top with cilantro leaves, diced avocado, and radishes. Serve with lime wedges and tortilla chips, if desired.

Add comment

Nutritional Information

Red Chile Pozole

Servings Per Recipe: 6
Calories: 399.8
% Daily Value *
protein: 26 %
carbohydrates: 10 %
exchange other carbs:
dietary fiber: 27 %
fat: 41 %
saturated fat: 10 %
vitamin a iu: 11 %
niacin equivalents: 11 %
vitamin b6: 15 %
vitamin c: 31 %
folate: 13 %
calcium: 6 %
iron: 9 %
magnesium: 17 %
potassium: 11 %
sodium: 29 %
thiamin: 9 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018,
ESHA Research, Inc. All Rights Reserved