Jackfruit Vegan Pozole Rojo

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

1 White onion, small, minced 6 Red radishes, sliced into batons 2 tbsp. Oregano, dried ½ Green cabbage, cored, sliced 4 Limes cut into quarters 1 bag Corn chips or tostadas



Remove stems and seeds from the chile ancho, arbol, and guajillo.  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.



Heat 1 tbsp. of oil in a large sauté pan set to medium heat. Add the jackfruit and cook until it begins to brown. Pour the chile sauce over the jackfruit and reduce heat to low-medium. Simmer for 10 mins. Use a fork to shred the jackfruit as it cooks down.



Raise heat to medium-low, and add the zucchini and shredded jackfruit with sauce. Let simmer for 8- 10 mins.  Serve your pozole with all of the toppings on the side.

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