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vegan pozole in a white and blue talavera bowl on top of a linen napkin with a spoon digging in
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Jackfruit Vegan Pozole Rojo

Vegan Jackfruit Pozole Rojo, a spicy soup made with dried chiles, hominy, jackfruit, and veggies. 
Course Soup
Cuisine Mexican
Diet Vegan
Total Time 40 minutes
Servings 6 servings
Calories 331kcal
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

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: 331kcal | Carbohydrates: 66g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 2605mg | Potassium: 756mg | Fiber: 13g | Sugar: 17g | Vitamin A: 5062IU | Vitamin C: 55mg | Calcium: 173mg | Iron: 5mg