16 Best Vegetarian Mexican Food Recipes for a Healthy 2025

Use these simple vegetarian Mexican food recipes to bask in the warmth of cultural traditions with a no-meat edge. There's nutritional value in vegetable-centric meals, according to an article in Advances in Nutrition. The plant-based diet is not only helpful for humans, but also for the planet. Dive into this list of delightful and delectably simple gourmet fare!

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• Best Vegetarian Mexican Food Recipes

Mexican Cuisine Cooking Classes

For starters, you could take cooking classes near you such as cooking classes in Mexico City, cooking classes in Los Angeles, cooking classes in Las Vegas or cooking classes in Austin to discover a multitude of vegetarian and Mexican dishes to satisfy your every whim. Elevate your date night and learn some sassy skills in the kitchen at the same time either offline in a group or take some online cooking classes!

Best Vegetarian Mexican Food Recipes

1. Pickled Jalapeños

An excellent choice for toppings or a fun spicy snack, these vegetarian Mexican food recipes are a quick creation and great vegan food ideas too!

Preparation: 5 minutes

Ingredients:

• 3 small spicy peppers
• ¼ small onion
• 1 garlic clove
• olive oil
• a pinch of Mexican oregano
• a pinch of cumin
• ¼ TSP salt (Kosher or sea salt)
• black pepper
• ⅔ cup white vinegar
• ¼ cup of water

Directions:

1. Rinse your chilis.
2. Chop chilis into nickel-sized slices, discarding the stems. Note: Use caution whenever handling hot peppers: rinse your hands, use gloves, and never touch your eyes or nose before washing.
3. Take a sliver of onion and chopped garlic clove and set them cooking in a (non-reactive) pan with oil.
4. Once the onion has softened, add spices.
5. Let the mixture cook for a minute before adding the sliced peppers, vinegar and water.
6. Allow this concoction to simmer over medium heat until the peppers turn an army green color.
7. Add the entire mixture to an 8 oz jar (jalapeños first, pour the brine on top). Glass tends to be the best storage for vinegar-based brines.
8. Let cool on the counter before capping it to store in the fridge.
9. Leave overnight for the full pickle effect.

These can last for weeks in the fridge.

2. Sopa de Lentejas

Easy lentil soup is one of the coziest vegetarian Mexican food recipes to heat you up from the inside out. Delicious vegetarian food ideas when you need extra warmth. 

Servings: 5 bowls

Preparation: 15 minutes

Cooking: 35 minutes

Ingredients:

• 2 cups green lentils
• 1 finely chopped shallot
• 1 chopped tomato
• 2 garlic cloves, peeled and minced
• 1 finely diced red bell (sweet) pepper
• 3 peeled and diced carrots
• fresh coriander leaves
• 3 TBSP rapeseed oil
• 1 TBSP of salt
• 1 liter of water
• 500 milliliters vegetable stock
• ½ cup crumbled feta cheese (optional)
• ½ cup sour cream (optional)

Directions:

1. Heat the oil to medium in a saucepot.
2. Continue by adding the onion and fry them for 3 minutes.
3. Add garlic and tomato, continue to fry for another 5 minutes.
4. Add diced carrots and red bell pepper to finalize the sofrito.
5. Rinse the lentils and add them to the sofrito, as well as the coriander, salt, water and vegetable stock.
6. Bring soup to a boil, then lower the heat again and let it cook at this temperature for 35 minutes (or until the lentils are tender).
7. Check the flavor occasionally to make sure it's seasoned to your taste.
8. Garnish the soup as you serve it with crumbled feta cheese and sour cream.

For a healthier version, you can leave off the toppings.

3. Ceviche de Lentejas

A bean-based meal, this mouthwatering morsel of cuisine traditionally involves fish, but is just as satisfying with cooked lentils instead and can easily become a vegan Mexican food recipe, not just one of the top vegetarian Mexican food recipes.

Servings: 8

Preparation: 15 minutes

Ingredients:

• 1 tin cooked lentils in water
• 10 cherry tomatoes
• ¼ white onion
• ¼ peeled cucumber
• 3 TBSP fresh coriander, chopped
• 2 limes
• 1 fresh jalapeño pepper
• 2 TBSP olive oil
• ½ TSP of salt

For Serving:

• 8 corn tostadas
• 4 TBSP vegan mayonnaise
• Salsa Macha
• 1 sliced avocado

Directions:

1. Drain the lentils and rinse them.
2. Dump lentils gently into a bowl.
3. Chop the tomatoes, onion and coriander as finely as possible.
4. Add them to the bowl of lentils.
5. Peel, remove the seeds and dice the cucumber.
6. Squeeze the limes and add their juice, olive oil and salt into the same bowl with the lentils and vegetables.
7. Set this aside for 5 minutes.
8. Spread mayonnaise over the tostadas.
9. Add the lentil ceviche on top.
10. Garnish with a slice of avocado, Salsa Macha or your favorite salsa.

4. Enfrijoladas

These fried vegetarian Mexican food recipes are snuggled in a bean sauce that starts off as a simple sofrito, which is a quick fry-up of onion and garlic. Classic Mexican ingredients come together to fill your stomach.

Servings: 10

Preparation: 10 minutes

Cooking: 15 minutes

Ingredients:

• 10 corn tortillas
• 1 can of unsalted black beans in water
• 2 cups cheese of your choosing (feta, etc)
• ½ white onion
• 1 peeled garlic clove
• 1 TSP of salt
• 1/8 TSP ground cumin
• 1 cup vegetable oil
• ⅓ cup hot water

Directions:

1. Heat a saucepan and add 2 tablespoons of vegetable oil.
2. Add the onion and garlic, then fry for 3 minutes to create the base sofrito.
3. Add the beans with their juice and the hot water.
4. Add seasonings like salt and cumin.
5. Bring this concoction to a boil and stir to blend until the sauce is smooth.
6. In a separate pan, heat the rest of the oil and fry the tortillas.
7. Fill each hot tortilla with a little queso fresco (or cheese you choose).
8. Fold tortillas on the serving platter.
9. Once the tortillas are all full of cheese, pour the bean sauce over them.

Complete your dish by adding more cheese and slices of onion as a garnish or enjoy with a side of Mexican rice.

5. Cheese Casserole

These vegetarian Mexican food recipes will make fantastic vegetarian Thanksgiving recipes too as you can make them large enough to feed the entire family.

Ingredients:

• ¾ cup uncooked brown rice
• 1½ cups water
• 1 can black beans, rinsed and drained
• 1 can Mexicorn, drained
• 1 can diced tomatoes mixed with green chilis
• 1 cup shredded cheddar cheese (reduced-fat optional)
• 1 cup salsa
• 1 cup sour cream
• ¼ TSP black pepper
• ½ cup chopped red onion
• 1 can sliced ripe olives, drained
• 1 cup shredded Mexican cheese (blend, reduced-fat optional)

Directions:

1. In a small saucepan, combine the rice and water, bringing the water to a boil.
2. Once boiling, reduce the heat to a simmer and cover the saucepan, cooking until the rice is tender, about 35-40 minutes.
3. Preheat the oven to 350°F before you start the next step.
4. Combine the beans, corn, tomatoes and cheddar cheese in a large bowl with the rice.
5. Stir the salsa in, as well as the sour cream and black pepper.
6. Transfer this mixture to a shallow baking dish.
7. Garnish the top with onion and olives before putting this into the oven.
8. Bake your creation, uncovered, for 30 minutes.
9. Sprinkle the Mexican cheese blend on top, then allow the casserole to bake for another 5-10 minutes, until the new cheese is melted.
10. Let it stand for 10 minutes before serving.

6. Vegetarian Fajitas

Technically invented in Texas, these vegetarian Mexican food recipes have become meals commonly served in Mexico due to tourist expectations. It also serves for superb light dinner ideas.

Servings: 8

Preparation: 20 minutes

Cooking: 5 minutes

Ingredients:

• 1 small zucchini, sliced
• 1 medium yellow summer squash, sliced
• ½ LB sliced fresh mushrooms
• 1 small onion, sliced
• 1 medium carrot, julienned
• 1 TSP salt
• ½ TSP black pepper
• 1 TBSP canola oil
• 8 flour tortillas, warmed,
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1 cup salsa

Directions:

1. Sauté vegetables in a heavy skillet with salt, black pepper and oil until the vegetables are tender, about 5-7 minutes.
2. With a slotted spoon, put about ½ cup of vegetable mixture in the center of each tortilla.
3. Use the cheese, sour cream and salsa as garnish.
4. Fold in the sides of the fajita.
5. Marvel in a magnificent repast!

7. Slow-Cooker Stuffed Peppers

Looking at a pepper, you wouldn't think that just one could serve as the base for fulfilling, vegetarian Mexican food recipes – but you'd be wrong. Check it out!

Servings: 4

Preparation: 15 minutes

Cooking: 180 minutes (3 hours)

Ingredients:

• 4 medium-sized peppers (sweet or spicy, but large enough to stuff)
• 1 can black beans, drained and rinsed
• 1 cup shredded pepper jack cheese
• ¾ cup salsa or tomato sauce
• 1 small onion, chopped
• ½ cup frozen corn
• ⅓ cup uncooked long-grain rice or couscous
• spices (to taste)
• sour cream (optional)

Directions:

1. Cut the tops off the peppers, and remove the inner membranes and seeds. It helps to gently rinse the peppers under cold water.
2. Chop the onion and rinse and drain the black beans.
3. In a large bowl, mix the beans, cheese, salsa, onion, corn, rice (or couscous) and seasonings.
4. Once well mixed, spoon the mixture into the pepper cavities until each is full.
5. Place the stuffed peppers in a slow cooker (approximately 5-quart size) coated with cooking spray.
6. You could add breadcrumbs mixed with melted butter on top for a crispy golden effect.
7. Cook them on low, with the cover on, until the peppers are tender and the stuffing is heated all the way through. This process generally takes 3-4 hours.
8. Check-in on your peppers every so often until completed.
9. Serve with sour cream on the side.

To store leftovers, wrap in tinfoil or a large airtight container. Extra filling can also be stored in sealed, airtight containers. You can store the leftovers in a freezer for up to 3-4 months.

8. Poached Huevos Rancheros

Here is an easy-to-make and well-known option that is authentically Mexican, traditionally vegetarian food and a classic breakfast menu item.

Servings: 6

Preparation: 15 minutes

Cooking: 25 minutes

Ingredients:

• 1 small onion, finely chopped
• 1 medium green pepper, finely chopped
• 2 cloves garlic, minced
• 1 TBSP canola oil
• 2 cans stewed tomatoes in their juices
• 2-4 TSP minced jalapeno pepper (remove the seeds first)
• 2 TSP dried oregano
• 1 TSP chili powder
• ½ TSP ground cumin
• ½ TSP black pepper
• 6 large eggs
• 1 cup shredded cheddar cheese
• flour tortillas, warmed

Directions:

1. In a heavy skillet, sauté the onion, green pepper and garlic in oil until vegetables are tender.
2. Stir in the tomatoes, spices and jalapeño then bring the concoction to a simmer, leaving it uncovered.
3. After 15 minutes, make 6 indentations in the tomato mixture with a spoon and break an egg into each indentation.
4. Cover the pan and cook on low heat until the eggs look the way you prefer — about 5 minutes.
5. Top with sprinkled cheese and let cook for another minute to melt the cheese.

A warm dish served with tortillas is a splendid way to start the day!

9. Quinoa and Black Beans

These high-protein vegetarian Mexican recipes are superb dishes for a light lunch, a snack or a filler for tacos and burritos.

Servings: 4

Preparation: 10 minutes

Cooking: 20 minutes

Ingredients:

• 1 medium onion, finely chopped
• 1 medium sweet red pepper, finely chopped
• 1 celery rib, finely chopped
• 2 cups vegetable stock
• 1 cup frozen corn
• 2 TSP chili powder
• ¼ TSP salt
• ¼ TSP black pepper
• 2 TBSP canola oil
• 1 cup quinoa
• 1 can black beans
• ⅓ cup cilantro, minced
• additional 2 TBSP cilantro, minced
• 1 medium tomato, chopped and de-seeded — or 1 can diced tomatoes, drained (optional)

Directions:

Use exact measurements for liquids and drain anything from a can beforehand to avoid mushy quinoa.

1. Sauté the vegetables with canola oil in a large skillet over medium-high heat, along with the spices (including salt and pepper).
2. Cook for 5-7 minutes while stirring until vegetables are tender.
3. Add the vegetable stock and corn (and tomatoes, if you're including them) and bring the whole concoction to a boil.
4. Rinse the quinoa before cooking.
5. Add the quinoa to the mixture, stirring until well mixed.
6. Reduce the heat to a simmer and let it cook at this temperature under a cover for 12-15 minutes (or until the liquid is entirely absorbed).
7. Add the beans and ⅓ cup of cilantro.
8. Once the mixture is heated through, take it off the stove.
9. Garnish with the rest of the cilantro before consuming.
10. Add diced red onion for a crunchy garnish.

Leftovers in an airtight container will last in the fridge for about 4 days or in the freezer for up to 3 months.

10. Pan Con Tomatillo

This could possibly be considered the original “avocado toast,” (minus the avo) since it’s a traditional vegetarian Mexican food item that mainly consists of a tomatillo spread over toast. You’ll have to try these delicious vegetarian Mexican food recipes and see which you like best!

Servings: 8

Ingredients:

• 16 medium tomatillos, husked, rinsed and quartered
• 4 TSP kosher salt
• 1 TBSP of sugar
• 1 ciabatta loaf
• 3 TBSP of olive oil (plus more for drizzling)
• 2 finely grated garlic cloves
• flaky sea salt
• 2 small green tomatoes, thinly sliced (optional)

Directions:

Begin at least a half day before you intend to consume this snack.

1. Combine the tomatillos, kosher salt and sugar in a small container until they feel soft and juicy.
2. Cover the container and let it sit on the counter (at room temperature), pausing to stir occasionally until the tomatillos have released some of their liquid — at a minimum of 4 hours and possibly up to 12 hours.
3. When you're closer to wanting to consume this dish, pre-heat your oven to 300 F.
4. Slice the ciabatta loaf into pieces that are about 4 inches in size.
5. Drizzle the 3 tablespoons of oil over the bread and rub to distribute the oil evenly.
6. Bake the bread until browned on all sides, which takes about 1 to 1¼ hours.
7. Let the bread cool.
8. While the bread is baking, transfer the tomatillo mixture to a food processor (leave juices in a container).
9. Pulse the processor until the tomatillo mixture is pulpy (not smooth).
10. Move the mixture to a bowl.
11. Add the garlic to the pulpy mix.
12. Serve by spooning the tomatillo mixture over the toasted bread, drizzling the juices from the container on top.
13. Garnish with green tomato slices and drizzled oil or sea salt.

When preparing the tomatillo mixture in advance, place it in a sealed container and refrigerate to keep it cool.

11. Helado de Horchata

This is an ice-cream style treat based on a Mexican spiced drink called Horchata de Arroz, but it’s still a wonderful addition to your vegetarian Mexican food recipes.

Servings: 6 cups

Ingredients:

• ⅓ cup almonds
• ⅓ cup long-grain rice
• 1 3-inch piece of Mexican cinnamon
• 4 cups half-and-half
• 5 large egg yolks
• ¾ cups sugar
• ¾ TBSP kosher salt
• ¼ TSP vanilla extract
• ground Mexican cinnamon

Directions:

1. Toast the almonds, rice and cinnamon sticks in a large saucepan over medium heat.
2. Stir until the almonds are a gentle golden and the cinnamon is aromatic — this should take about 3-4 minutes.
3. Stir in the half-and-half and bring the combination to a simmer.
4. Remove the pan from the heat and cover it, allowing the mixture to steep for 2 hours.
5. Puree the mixture (in two batches) until the nuts are pulverized to a lumpy-looking flour.
6. Pour the batches through a fine-mesh strainer set atop a bowl (one batch at a time) and press down on the solids with a spoon to extract as much liquid as possible.
7. Discard the solids remaining in the strainer.
8. Repeat this process with both batches from blending to straining.
9. Take a large bowl and fill it part-way with ice and water, placing a medium bowl in the ice water and set the fine-mesh strainer on top of that medium bowl.
10. Back in the saucepan, bring the strained liquid mixture to a simmer over medium heat.
11. In a heat-resistant bowl, whisk the egg yolks and sugar.
12. While continuing your whisking, slowly ladle half of the hot liquid from the saucepan into the egg mixture.
13. Pour this mixture into the saucepan.
14. Stir the liquids together in the saucepan while cooking until it becomes a custard thick enough to stick to the spoon.
15. Pour the custard through the strainer into the medium-sized bowl sitting inside the ice bath.
16. Stir in the salt and vanilla.
17. Keep stirring the concoction until it feels cool.
18. Once cool, remove the medium bowl from the ice bath, cover it with cellophane or tinfoil and refrigerate for 3 hours or overnight to cool entirely.
19. Take the custard out of the fridge and whisk it to recombine the ingredients.
20. Optional: Learn to create the ice cream using an ice cream maker (according to the machine instructions).

For a softer serve, eat right away; for a firm freeze, put the ice cream in a container with a cover and place it in the freezer for 2-3 hours.

Sprinkle ground Mexican cinnamon on top for added flavor!

12. Chilaquiles with Salsa and Eggs

Chilaquiles with salsa and eggs are clearly a healthy vegetarian Mexican food item not to be missed. Even when you're camping, these make super tasty vegetarian Mexican food recipes.

Servings: 4

Ingredients:

• 2 LB tomatillos, husked and rinsed
• 2 jalapeños
• 1 large white onion, quartered
• 1 15oz can black beans, drained and rinsed
• 2 TBSP vegetable oil (keep some extra on hand for grilling)
• 1 10oz bag corn tortilla chips
• 2 TBSP lime juice
• ½ cup plain Greek yogurt
• 2 oz crumbled ricotta Salata
• 4 large eggs
• Kosher salt
• freshly ground black pepper
• hot sauce
• cilantro leaves

Directions:

1. Prepare your campfire, grill or stove to medium-high heat and lightly oil the pan.
2. Grill the tomatillos and jalapeños, turning them occasionally until they're lightly charred and beginning to collapse in on themselves — about 8-10 minutes.
3. Move them onto a cutting board.
4. Grill the onion, turning pieces occasionally until charred and beginning to soften, about 10-12 minutes.
5. Move these to the same cutting board with the tomatillos and jalapeños.
6. Chop everything on the cutting board finely and place them in a large skillet.
7. Add the lime juice and stir to combine.
8. Season this blistered tomatillo salsa with salt and pepper.
9. Set it aside, while it remains in the skillet.
10. In a separate large skillet, heat two tablespoons of oil over medium-high heat.
11. Crack the eggs into this skillet and season them with salt and pepper to taste.
12. Rotate the skillet while cooking to achieve golden brown egg whites that set around the yolk, which should remain somewhat runny — around 2 minutes of work.
13. Heat the salsa that was set to the side over medium heat to re-warm it.
14. Mix in the black beans and tortilla chips, stirring in up to ¼ cup water if the mixture is not loose enough, until the chips are just barely soft — about 3 minutes.
15. Add the eggs, yogurt, ricotta salata, hot sauce and cilantro to taste — and enjoy!

13. Flavorful Rice Pudding

This dessert recipe combines both sweet and savory flavors for some jazzy vegetarian Mexican food recipes. Delectable Arroz Con Leche rice pudding is a go-to creamy treat with minimal clean-up, and it can be served warm or cold!

Servings: 8

Preparation: 5 minutes

Cooking: 25 minutes

Ingredients:

• 1 cup long grain rice (preferably Jasmine rice/amaranth)
• 3½ cups water
• 2 cinnamon sticks
• 1 12oz can evaporated milk
• 1 14oz can sweetened condensed milk
• ½ TSP kosher salt
• Ginger (optional)
• sliced strawberries (tossed in sugar) (optional)
• sliced mango (optional)

Directions:

1. Cook the rice.
2. Combine the rice, water and cinnamon sticks in a large saucepan or Dutch oven.
3. Bring the combination to a boil, then reduce the heat to a simmer and let it cook for 5 minutes — stir to keep from sticking.
4. Add both types of milk and the salt, bringing it back up to a boil over medium heat (don't let it boil over).
5. Reduce the heat back to a light simmer and cook uncovered until rice is tender — anywhere from 20-30 minutes.
6. Once the rice is tender, remove the dish from the heat.
7. If the mixture is soupier than you prefer, let it sit while covered for 30 minutes.
8. Remove cinnamon sticks and serve warm or at room temperature — or let chill in the refrigerator, then serve cold with sliced strawberries, mango or ginger for a sweet and spicy finish.

Store your pudding for up to five days in an airtight container in the refrigerator.

14. Molletes

Mexican Bean and Cheese sandwiches called Molletes are a staple of Mexican vegetarian cuisine and they'll be just as good with substitutes — these are very flexible vegetarian Mexican food recipes.

Servings: 4

Preparation: 10 minutes

Cooking: 10 minutes

Ingredients:

• 2 cups refried beans (or bean puree)
• 1-2 cups shredded cheese
• 3-4 bread rolls (traditionally served on bolillos)
• Butter (optional)
• Pico de Gallo (optional)

Directions:

1. Cut rolls in half and bake for a few minutes at 400F before adding toppings. Coat them in butter first, if that sparks joy.
2. Top with beans and cheese — any kind of cheese that will melt!
3. Bake sandwiches for 3-5 minutes or until the cheese is melted
4. Add Pico de Gallo and serve!

15. Easy Calabacitas

While the name of this dish is roughly translated to “zucchini,” you can use any type of squash you prefer. This is one of those recipes that is naturally vegetarian-friendly.

Servings: About 4

Preparation: 20 minutes

Cooking: 10 minutes

Ingredients:

• 2 zucchini
• 3 plum tomatoes
• 1 small onion
• 3 garlic cloves
• 1 jalapeno
• some olive oil
• ¾ TSP salt
• black pepper
• 1 TSP Mexican oregano (if you don't have this ingredient, it's okay to omit it)
• 2 cups corn

Directions:

1. Roast your tomatoes in the oven at 400F for between 20-30 minutes.
2. Chop your onion into fine bits.
3. Cook onion in a pan with oil, over medium heat on the stovetop until starting to brown, around 7-10 minutes.
4. Mince the garlic cloves and add them to the onions, letting the combination cook for 30 seconds.
5. Add a few spoonfuls of the saucepan mixture to a blender.
6. Chop the zucchini into ¼ inch pieces and add to the saucepan mixture along with the spices (salt, pepper, Mexican oregano).
7. Add the roasted tomatoes and ¼ jalapeño to the blender.
8. Blend the mixture while the zucchini cooks.
9. Taste the mixture from the blender and add slivers of jalapeño (or serrano or poblano) until the heat level is to your liking.
10. Pour the blender mixture into the saucepan and stir everything together to coat the zucchini.
11. Let the combination simmer in tomato sauce until the zucchini softens a little (but remains mostly firm) — around 7-8 minutes.
12. Add a ½ cup of water or vegetable stock to the pan if it seems low on liquid.
13. Add the corn in at the end (if using canned corn), if using fresh corn you may want to add it at the same time as the zucchini so it can cook.
14. Season to taste!

Enjoy calabacitas on their own or use as a filling for tacos, burritos or enchiladas.

These can be stored in an airtight container in the refrigerator for a few days.

16. Vegetarian Red Pozole

While this vegetarian Mexican food item is not traditionally a vegetarian meal, it most definitely can be, as it is scrumptious and bursting with flavor. Hominy is a cooked corn found in the Latin goods aisle and it is the main ingredient for an official Pozole (probably where you'll be hunting when creating most of these vegetarian Mexican food recipes).

Servings: 8

Preparation: 30 minutes

Cooking: 30 minutes

Ingredients:

• 5-6 Ancho dried chilis
• 5-6 Guajillo dried chilis
• 1 small onion
• 6 cloves of garlic
• 10 cups vegetarian stock (with nutritional yeast)
• 1-2 30oz cans hominy
• ½ cup rice (optional)
• carrots
• cooked beans
• other vegetables you prefer
• ½ TSP cumin
• 1 TBSP Mexican oregano (best to omit if you can't find)
• a pinch of ground cloves
• a pinch of ground cinnamon
• black pepper
• 1 TSP salt
• thinly sliced cabbage (optional)
• thinly sliced radishes (optional)
• sliced avocado (optional)
• sliced Serrano or Jalapeño chilis (optional)
• freshly chopped cilantro (optional)
• crispy tortilla strips (optional)
• a squeeze of lime (optional)

Directions:

1. Cut off the stems and take out the seeds from inside the peppers.
2. Bake the peppers in the oven at 400F for 1-2 minutes or flash-roast them in a pan.
3. Submerge these in your hottest tap water and give them 20 minutes to firm up again.
4. Start the rest of the Pozole by finely chopping the onion.
5. Cook onion in ample oil over medium heat until soft.
6. Mince the garlic cloves and add them to the onion once softened.
7. Give the garlic a moment to cook before moving half of the mixture into a blender.
8. Add 8 cups of stock, hominy, and the spices to what's left in the pan. For a soupier pozole, use only 1 can of hominy.
9. Drain the chile peppers and add to the blender.
10. Add the last 2 cups of stock — or use the liquid drained from the chilis for a spicier broth.
11. Puree this mixture.
12. Pour it into the soup pot, along with any additional vegetables, grains or legumes.
13. Bring the pot to a boil, then reduce the heat to a simmer and cover.
14. Cook for another 20-25 minutes.
15. Take a final taste for seasoning.
16. Your pozole is ready to serve!

Leftovers in an airtight container in the refrigerator will keep for a few days.

Learning culinary tips and tricks for preparing authentic vegetarian Mexican food recipes is actually pretty simple. Whether it's for you or for your veggie friend or partner. No matter what you’re in the mood for, savory or sweet, there’s a recipe for you here.

For even more fun foodie ideas, check out other experiences happening on Classpop!