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    Home » Soups » Jackfruit Vegan Pozole Rojo

    Jackfruit Vegan Pozole Rojo

    Published: Oct 18, 2016 · Modified: Jan 19, 2022 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    Pozole is a hearty, spicy, satisfying Mexican soup. It is said to be a hangover cure, which I cannot confirm, but it is certainly a special occasion dish and is often served on Christmas and New Year's. There are three varieties most commonly served: rojo, verde y blanco. Traditionally pozole is made with pork shank, trotters, and shoulder, but of course, this will no longer work for us, so I have created this jackfruit vegan pozole rojo recipe just for you.

    Vegan pozole in a white and blue talavera bowl on top of a linen napkin with a spoon digging in.

    This is an adaptation of my grandmother's famous recipe. Every Christmas for as long as I can remember my grandmother would make two of the biggest pots of pozole and menudo I have ever seen. The adults would salivate over it, talk about how good it was going to be, and would go over to the kitchen and stir the pots to see how much longer it would be until they finally had their pozole.

    A collage of how to prepare canned jackfruit.

    One year I decided I was going to see what the big deal was, and I waited until the kitchen was empty. Then I went over to the pot and grabbed the ginormous ladle. I gave the whole thing a stir and almost fainted and threw up all over myself at the same time! (I must have been about 8 yrs. old.) When I stirred the pot a couple of pork trotters rose up to the surface and I swear I saw a pig snout, but I might have imagined that. After that, it took me years to give pozole a try, but I eventually became one of those salivating adults waiting for the pozole to be done each Christmas.

    A fork shredding cooked jackfruit in a skillet.

    Now that I no longer eat meat it was only natural that I made a vegan version of this dish. Originally, I was going to make this with mushrooms instead of jackfruit, since I know jackfruit is not easily accessible to many. However, when I went to the grocery store I discovered that here in Hawaii button mushrooms are $8.00 a pound! I quickly decided instead to pay about $5 for two cans of green jackfruit. I am so happy with the result and I know you will be too. It is just as I remember it, so deeply satisfying.

    Blue bowl full of vegan pozole surrounded by oregano, tostadas, radishes and cabbage.

    The Recipe: Jackfruit Vegan Pozole Rojo

    I have used canned hominy to speed things up, but if you have access to dried hominy you can use that instead. (Dried hominy takes about 2 hours to cook.) Pozole is all about the toppings. Serve with dried oregano, diced white onion, lime wedges, sliced radishes, and shredded cabbage. My grandma used to serve a salsa macha on the side as well for the ones who wanted more heat. Here is a recipe from Mexico in my Kitchen that is very similar to my grandma's, only she used chile piquín instead of árbol. Enjoy!

    Blue bowl full of vegan pozole surrounded by oregano, tostadas, radishes and cabbage.
    vegan pozole in a white and blue talavera bowl on top of a linen napkin with a spoon digging in
    Save Recipe Go to Recipe Box
    4.71 from 55 votes

    Jackfruit Vegan Pozole Rojo

    Vegan Jackfruit Pozole Rojo, a spicy soup made with dried chiles, hominy, jackfruit, and veggies. 
    Pin Recipe Print Recipe
    Total Time40 mins
    Course: Soup
    Cuisine: Mexican
    Diet: Vegan
    Servings: 6 servings
    Calories: 158kcal
    Author: Dora Stone

    Ingredients

    • 3 cans (15 oz.) White hominy, drained, rinsed
    • 2 ½ quarts Vegetable Stock
    • 5 Chile guajillo, dried, stemmed and seeded
    • 2 Chile ancho, dried, stemmed and seeded
    • 5 Chile de árbol, dried, stemmed and seeded
    • 6 cloves Garlic
    • ½ Onion, white
    • 1 tbsp. Vegetable oil (optional)
    • 2 cans (20oz./ea) Young green jackfruit brine, drained (see note)
    • 1 Zucchini, medium, cut into dice

    Toppings

    • 1 White onion, small, minced
    • 6 Red radishes, sliced into batons
    • 2 tbsp. Oregano, dried
    • ½ Green cabbage, cored, thinly sliced
    • 4 Limes cut into quarters
    • 1 bag Corn chips or tostadas
    Prevent your screen from going dark

    Instructions

    • In a large pot, combine the vegetable stock and hominy and bring to a LOW simmer.
    • While the hominy is simmering, remove stems and seeds from the chile ancho, arbol, and guajillo. Rinse and place in a medium pot with water.
    • Bring pot to a boil over medium-high heat. Reduce heat and simmer for 10 min.
    • Drain chiles, but reserve 1 ½ cups of the chile water. Place chiles, garlic and onion in the blender, add the chile water and blend until smooth. Strain.
    • To prepare the jackfruit, drain the jackfruit, rinse, and pat with paper towels. Cut out the core of the jackfruit (tip of the triangle pieces), and cut pieces in half. Heat 1 tbsp. of oil in a large sauté pan set to medium heat. Add the jackfruit and cook for 3 -4 minutes on each side or until it begins to brown. Pour the chile sauce over the jackfruit and reduce heat to low-medium. Simmer for 10 minutes or until jackfruit begins to break down and the sauce has thickened slightly. Use a fork to shred the jackfruit as it cooks down. Season with salt and pepper.
    • Your hominy should still be simmering very slowly. Scoop out one cup of the hominy-vegetable stock mixture and blend until smooth. Pour this back into the pot with the hominy
    • Raise heat to medium-low, and add the zucchini and shredded jackfruit with sauce. Let simmer for 8- 10 minutes or until the zucchini is tender. Season to taste with salt and pepper. 
    • Serve your pozole with all of the toppings on the side.

    Video

    Notes

    To remove the briny taste from the canned jackfruit you can simmer it in water, 1/2 onion, and  1 bay leaf for 10 min. Drain it, and squeeze out all the liquid. Now you can continue with the rest of the recipe.
    If you don’t have access to jackfruit you can use 2lbs. of mixed mushrooms or soy curls instead. You can substitute the zucchini with chayote with excellent results. If you like your pozole really spicy serve it with this salsa macha from Mexico in my Kitchen
     
     

    Nutrition

    Serving: 1bowl | Calories: 158kcal | Carbohydrates: 33g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1615mg | Potassium: 664mg | Fiber: 10g | Sugar: 15g | Vitamin A: 5060IU | Vitamin C: 55mg | Calcium: 149mg | Iron: 4mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!
    « Vegan Mexican Meatball Soup
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    Reader Interactions

    Comments

    1. Margarita Gibson

      January 01, 2022 at 8:01 am

      Why do we strain the Chile. I’m trying to strain and it’s really not pouring out there’s a lot left in the strainer?

      Reply
      • Dora S.

        January 06, 2022 at 9:17 pm

        If you have a good blender you don't need to strain it

        Reply
    2. Andrea

      December 21, 2021 at 1:19 pm

      I just tested out this recipe. It was my first time using jackfruit. I can’t figure out if it is the jackfruit or the combination of chiles that makes the pozole a little sweet. Any recommendations on how to make the pozole more savory and less sweet?

      Reply
      • Dora S.

        December 22, 2021 at 7:02 am

        Hi Andrea, what kind of jackfruit did you use. You should me using green jackfruit in water or brine. To get the briny taste out you can simmer the jackfruit for 10 minutes in water, with onion and a bay leaf. Drain it, let cool and squeeze out all the water then proceed with the recipe. I find that sometimes people just aren't into jackfruit. I have also made this recipe with shredded oyster mushrooms and it comes out really good.

        Reply
    3. Maggie Farnsworth

      December 04, 2021 at 7:55 am

      hi there! i’ve made this recipe so many times now, i love it!! the calories say 158kcal, is that really 158,000 calories??

      Reply
      • Dora S.

        December 10, 2021 at 4:59 am

        no kcal stands for kilo calories which is just regular calories. So it would be 158 calories per serving

        Reply
    4. David S

      October 10, 2021 at 4:11 pm

      5 stars
      This recipe is to die for! SOOO GOOD! Thank you!!!

      Reply
    5. Alicia Lamprecht

      July 05, 2021 at 11:04 am

      Hi,
      Can you do this in the instapot?
      Thanks, Alicia

      Reply
      • Dora S.

        July 12, 2021 at 8:14 am

        Yes, you can do manual high pressure for 20 minutes.

        Reply
        • Gladys

          December 20, 2021 at 6:24 pm

          I'll be preparing this for Christmas =)--I have an instapot--at what step do I put it in Instapot for manual pressure of 20 min HIGH--step #7?
          I'm sorry if it's a dumb question--I'm a novice cook

        • Dora S.

          December 21, 2021 at 11:53 am

          Yes step 7, but I would only do 8 min on the instant pot on manual set to HIGH

        • Corina

          December 23, 2021 at 10:20 am

          Is there an alternative to cooking the chiles?

        • Dora S.

          December 24, 2021 at 1:49 pm

          You have to soak the chiles in order to make the puree

    6. Eva

      April 20, 2021 at 6:26 pm

      5 stars
      Great recipe! I've made this with the jackfruit and with mushrooms instead of jackfruit and it's delicious both ways. My kids & my husband love it too! We eat a plant-based diet, so I was excited to find a vegan pozole recipe!

      Reply
      • Dora S.

        April 27, 2021 at 8:21 am

        So glad you liked it! I love it both ways as well

        Reply
    7. Jaclyn

      November 13, 2020 at 9:31 am

      5 stars
      This was absolutely delicious. I followed your method exactly, Dora, and everything came out perfect. Thank you for the tip about trimming the jackfruit! There were no tough bits, everything shredded beautifully. Thank you for this delicious recipe!

      Reply
    8. Deb W.

      November 06, 2020 at 10:51 am

      Hi!
      How much sauce should we end up with after straining? Making this now!
      Thank You!

      Reply
      • Dora S.

        January 31, 2021 at 8:46 am

        about 1 - 1 1/2 cups

        Reply
    9. Ben

      September 09, 2020 at 2:14 am

      5 stars
      Really good! I only find jackfruit in water does this make a difference? Does it change the flavor?

      Reply
      • Dora S.

        September 11, 2020 at 9:45 pm

        No, it won't make a difference as long as its green jackfruit

        Reply
        • Sharon

          December 22, 2020 at 10:13 pm

          What is the spice level on this meal?

        • Dora S.

          December 23, 2020 at 7:58 am

          Hi Sharon, it's pretty spicy, but if you want it to be mild you can omit the arbol chiles

    10. Vernon Grepman

      May 20, 2020 at 4:48 pm

      5 stars
      Incredible recipe, Dora. I threw in some oyster mushrooms instead of Zucchini and love love love the texture

      Reply
      • Dora S.

        May 30, 2020 at 12:09 pm

        I love it with oyster mushrooms!1

        Reply
    11. Nikki

      April 30, 2020 at 8:49 am

      This recipe sounds super delicious! But has anyone used fresh jackfruit? Every recipe I've found with jackfruit says canned.

      Reply
      • Dora S.

        April 30, 2020 at 11:35 am

        I've never tried it with fresh jackfruit, but I think as long as you use green jackfruit not ripe jackfruit it will work!

        Reply
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