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  • Writer's pictureSpira

Vegan Chocolate Pozole from Diana


Our next recipe comes from Diana. Diana finished Spira’s 200 Hour Mindfulness and Yoga Training last year, and currently she is teaching the Sunday 4:30 PM class as well as helping out with subbing quite a few classes during our summer. You can read more about Diana and the rest of the amazing Spira teachers here.

Below you will find Diana’s email to Dora (owner of Spira yoga)

Hi Dora,

This Vegan Chocolate Pozole is one of my favorite soups because it blends a savory chocolate broth with spicy chipotle peppers. Raw cacao boasts 40 times the antioxidants of berries, more calcium than cow’s milk, and is high in iron and magnesium. Also, this soup comes together in under 20 minutes including chop-time. What’s not to love?

Vegan Chocolate Pozole

Serves: 4


  1. 1 tablespoon olive oil

  2. 1 red onion, diced

  3. 2 large carrots, diced

  4. 2-5 dried chilis of choice, ground finely — I like 3 chipotle peppers, and 2 red chili peppers, can also sub pre-ground spices. Adapt this to your own spice preference.

  5. 1 teaspoon cumin

  6. 1 teaspoon dried oregano

  7. 5 cloves garlic, diced

  8. 1 Container Mushroom Broth — or broth of choice

  9. 1-2 zucchini, cubed

  10. 2 tablespoons raw unsweetened cacao powder

  11. 1 large container hominy — if you are avoiding corn, you can leave this out or sub your favorite protein.

  12. 2 tablespoons low sodium Tamari — add more to taste

  13. Topping Ideas:

  14. Cilantro

  15. Green onion

  16. Thinly sliced radish

  17. Lime juice

  18. Avocado

  19. Tortilla chips


  1. Heat some olive oil in a large soup pan on medium heat, then add onion and carrots. Cook for 5 minutes, or until translucent, then add chilis, spices, and garlic.

  2. Cook for about 2 minutes, until spices become fragrant, and add broth.

  3. If you are adding meat, throw it in at this time to begin cooking, you may also want to increase your simmer time in the next step to ensure it cooks thoroughly.

  4. Cover pot and let simmer for 10 minutes, or until your carrots are cooked to your preference. I like to keep them a little crisp.

  5. You can add your zucchini with the broth, but I like to keep it out until almost the end so that it isn’t mushy.

  6. Once carrots are cooked to your liking, add cacao, hominy, and the zucchini.

  7. Taste your broth and add Tamari to taste.

  8. Serve with your preference of toppings.


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