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Slow Cooker Vegan Pozole Rojo

Slow Cooker Vegan Pozole Rojo with Soyrizo 🌶

  • 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” 🌶🌶🌶🌶. 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