Vegan Jackfruit Pozole Rojo, a spicy soup made with dried chiles, hominy, jackfruit, and veggies.
Course Soup
Cuisine Mexican
Diet Vegan
Total Time 40 minutesminutes
Servings 6servings
Calories 331kcal
Author Dora Stone
Ingredients
3 cans(15 oz.)White hominy,drained, rinsed
2 ½quartsVegetable Stock
5Chile guajillo, dried,stemmed and seeded
2Chile ancho, dried,stemmed and seeded
5Chile de árbol, dried,stemmed and seeded
6clovesGarlic
½Onion,white
1tbsp.Vegetable oil(optional)
2 cans(20oz./ea)Young green jackfruit brine,drained (see note)
1Zucchini,medium, cut into dice
Toppings
1White onion,small, minced
6Red radishes,sliced into batons
2tbsp.Oregano,dried
½Green cabbage,cored, thinly sliced
4Limescut into quarters
1bagCorn chips or tostadas
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