Fall Harvest Vegetarian Pozole

Cold? Don’t worry, I have the perfect thing to warm up those Popsicle-toes. This vegetarian pozole (inspired by my good friend Alison King) is big on flavor, easy to make and perfect for breakfast, lunch and dinner.


  • 3 Cups White Hominy
  • 12 Cups Salt-Free Vegetable Stock
  • 2 Sweet Potatoes, cubed
  • 1 Parsnip, cubed
  • 3 Cups Hatch Green Chili Peppers
  • 3 Tablespoons New Mexico Red Chili Powder
  • 4 Dried New Mexico Chili Peppers, shredded
  • 1 Onion, chopped
  • 4 Cloves Garlic, minced
  • 1 Bunch Cilantro, chopped
  • 2 Tomatoes, whole
  • 3 Chipotle Peppers in Adobo Sauce, chopped
  • 2 Tablespoons Miso
  • 1 Teaspoon Mexican Oregano, to taste
  • Salt, to taste

Printable View

Yield: 12 servings

Total Time
1 hour, 50 minutes

Prep time
20 minutes
Cook time
1 hour, 30 minutes

Main Ingredients:

Hominy, Sweet Potato

Recipe Type:




As I said, this is a very simple recipe to make.

Fall Harvest Vegetarian Pozole

1. Toss 3 cups of white hominy, 12 cups of vegetable stock, 1 parsnip, 3 cups of  hatch green chili peppers, 3 tablespoons of red chili powder, 4 dried New Mexico chili peppers, 1 onion, 4 cloves of garlic, 1 bunch of cilantro, 2 tomatoes, 3 chipotle peppers in adobo sauce, 2 tablespoons of Miso, 1 teaspoon of Mexican oregano and salt into a large stockpot and let it simmer on a medium-low heat for about an hour.

2. Add 2 sweet potatoes and cook for an additional 30 minutes. How beautiful are these New Mexico chiles?

Garnish the pozole with cilantro and jack cheese. If you are enjoying it for breakfast, try a poached egg. You won’t regret it!

About Cooking Stoned

Hi, I’m Jerry James Stone and welcome to my food blog.

My recipes are vegetarian, just like me. Some are even vegan. I like to keep things pretty simple, using just a few ingredients. So, you'll be cooking in no time.

If you're wondering if I am really stoned... well, I'll never tell.

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