This vegan pozole Rojo recipe is easy, healthy, and the only one you will ever need to make an authentic Mexican pozole.

The base for the broth is made with a three-chili puree, making each spoonful lightly spicy and heartwarming at the same time.

The original posole is made with pork or chicken, but I make my posole vegan since I am 100 % plant-based. I use oyster mushrooms to prepare it.

This is the perfect recipe for any cold and rainy day, to serve on the holiday season, or at a party or at the end of the party.

I love that Mexican food is flavorful and full of different textures, colors, chiles, and ingredients.

Serve with a big handful of shredded lettuce finely diced white onion, Mexican dried oregano, thinly sliced radishes, and a good squeeze of lime juice, not lemon juice.

This posole is hearty, and you get a sense of nourishment in your body, mind, and soul. Enjoy!