Slow Cooker Vegan Pozole Rojo with Soyrizo ๐ŸŒถ

A spicy party in a bowl! Traditional Mexican chile & hominy soup gets a vegan upgrade. Slow cooker vegan pozole is deeply savory with slow cooker ease.

Slow cooker vegan pozole in a blue bowl, spoon filled with red sauce covered hominy and soy chorizo.

I am a vegetarian who craves savory & complex flavors in a really satisfying meal. This slow cooker vegan pozole is SO my jam.

For Christmas / New Years, many Mexican (and New Mexican) families linger over a big pot of all-day-cooking pozole and piles of homemade tamales. Traditionally, the pozole soup is made with a homemade chile sauce from 4 kinds of chile peppers and includes meat. It can be “rojo” (red chiles & sauce) or “verde” (green chiles & sauce).

This recipe has a few easy hacks which turns this holiday favorite into a weeknight showstopper! You’ll use a slow cooker to “dump and go”, soyrizo (soy-based chorizo) brings meaty, savory, umami depth without meat, and canned enchilada sauce with chile powders mimics the homemade chile sauce.

Let’s Make Slow Cooker Vegan Pozole Rojo

I love big flavor… but I’m also busy! I’m an entrepreneur, a mom, am in remission from leukemia, and try to have a life. So… it’s crockpot time, friends!

Ingredients to make slow cooker vegan pozole lined up on a white background, in various sized bowls

Slow Cooker Vegan Pozole Ingredients

  • Sauce: canned enchilada sauce, vegetable broth, chili powder, chipotle powder, garlic powder, smoked paprika, salt.
  • Filling: canned hominy, Soyrizo, potato, onion
  • Toppings: shredded cabbage, cilantro, radish slices, lime wedges

Hominy is dried maiz treated with an alkali. Find it canned either in the canned vegetable aisle or Latin American foods aisle. It was a pre-Columbian staple in Nahuatl (indigenous Mexican/Aztec) cooking. It looks like big corn kernels & has a delicious chewy, hearty texture.

๐ŸŒถ Let’s Talk Heat

Just like it’s pork-based chorizo counterpart, Soyrizo is crumbly and VERY spicy. Like… ๐ŸŒถ๐ŸŒถ๐ŸŒถ๐ŸŒถ 4 chili peppers HOT, hot when using 1 cup of Soyrizo in this dish. My family likes it.We just put tissues on the table! The spices are rich and full-flavor, and don’t linger too long afterwards.

However, if you want to take the heat down, reduce the amount of Soyrizo. I haven’t tried these variations, but I’d estimate 1/2 cup for MEDIUM heat, and 1/4 cup for MEDIUM-MILD heat. If your family would prefer no spicy heat at all, omit the Soyrizo entirely and reduce amount of chile powders.

Slow cooker filled with red broth, raw diced potatoes, onions, hominy and seasonings.

Nothing fancy here. Just dump all the ingredients into the slow cooker. Set it for 6 hours on low. Walk away.

Toppings for Contrast

Bowl of red Mexican soup in a blue bowl with fresh cilantro, cabbage and red radish slices on top

You’ve got this rich, filling and spicy bowl of soup in front of you… now add some toppings for contrast. Think cool, bright, crisp or creamy. Each spoonful of deep and spicy is tempered with something cool or crisp.

Traditional toppings include finely shredded cabbage (I use bagged “angel hair cabbage”), sliced radishes, cilantro or avocado.

Or take my husband’s recommendation: top with Fritos. He says it tastes like Mexican frito pie. If this is sacrilege to you, I’m sorry. Take it up with him LOL!

Hungry for More Mexican Food?

Slow Cooker Vegan Pozole Rojo

Slow Cooker Vegan Pozole Rojo with Soyrizo ๐ŸŒถ

  • Author: Katie Allen
  • Prep Time: 10
  • Cook Time: 8:00
  • Total Time: 8 hours 10 minutes
  • Yield: 8 1x


A spicy party in a bowl! Traditional Mexican chile & hominy soup gets a vegan upgrade. Slow cooker vegan pozole is deeply savory with slow cooker ease.



  • 3 cups red enchilada sauce, mild
  • 3 cups vegetable broth
  • 28 oz canned hominy, drained
  • 2 russet potatoes, peeled and diced
  • 1 cup white onion, diced
  • 1/4 to 1 cup Soyrizo, depending on heat/spice preference
  • 1 tsp chili powder
  • 1 tsp chipotle powder
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • salt, to taste
  • Garnish: finely shredded cabbage, sliced radishes, cilantro, lime wedges, avocado, etc.


  1. Add all ingredients to slow cooker. Stir to combine.
  2. Cook for 6 hours on low heat.
  3. Add garnish options to small bowls to top as desired.



Just like the pork-based original, the Soyrizo brand of soy-based chorizo is hot and spicy. My family likes spicy, so I used a full cup of Soyrizo. We agreed it was “HOT” ๐ŸŒถ๐ŸŒถ๐ŸŒถ๐ŸŒถ. Using 1/4 cup will bring the spiciness down. If your family does not like any spicy/hot, omit altogether OR cook separately in a small pan for adding to individual bowls.


This recipe is vegan, vegetarian and gluten-free. But please read the soyrizo label on your package to confirm it is GF.

  • Category: Soup
  • Method: slow cooker
  • Cuisine: Mexican

Keywords: vegan pozole, slow cooker vegan pozole

10 Responses

    1. LOL! I agree! I can’t wait to hear how you like it, Jaime, because I know you’re obsessed with hominy like me. ๐Ÿ™‚ This is super spicy… you can always use less soyrizo if the family would like that better.

  1. A fellow tacotarian! ๐Ÿ™‚ This recipe looks amazingly delicious and easy. I’m especially attracted to the spiciness in this meal. I can’t wait to try! ๐Ÿ™‚

    1. ๐ŸŒฎ What’s up, fellow tacotarian!!! I think you’ll really love this, if you like spicy. It’s so satisfying. ๐Ÿ™‚ Have a great day!

  2. It sounds like you have a lot on your plate, so I can see why a slow cooker meal like this would be helpful. I love all the flavors here! A hearty and delicious meal.

  3. Great meal that vegan and non vegans in the house loved! Always looking for recipes that will make everyone happy – thanks!

    1. Meeee too! My husband literally has a box of meat delivered once a month, and I’m a vegetarian! HAHAHA, this is a winner. ๐Ÿ™‚ Thanks, Tracy!

    1. SOOOO much flavor! My family isn’t big on leftovers (ok, that’s a kid issue, not a mom issue), but the leftovers of this pozole DISAPPEAR! LOL

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