Description
Pozole Rojo is one of the more comforting Mexican soups out there. Hearty and flavorful soup made with hominy, seasoned jackfruit, and a savory chili broth that warms your soul! This authentic Mexican soup is typically made for special events and holidays.
Ingredients
Units
Scale
Broth:
- 10 guajillo chilies, dried
- 3 garlic cloves
- 1/2 tbsp salt
- 12 cups water + 2 tbsp vegetable better than bouillon OR packaged vegetable broth*
- 1 108oz can hominy
Jackfruit:
- 3 20oz cans of Jackfruit
- 1/4 cup soy sauce or tamari (low sodium)
- 1 tbsp maple syrup
- 2 tsp garlic powder
- 3 tbsp avocado oil
- 1 tsp onion powder
Toppings:
- Radish
- Oregano
- Shredded cabbage
- Diced onion
- Mexican Chili Oil
Instructions
- Soak guajillo chili peppers in 2 cups of hot water for an hour.
- Add water to a large pot and bring it to a boil. Once it starts simmering, add bouillon paste to dissolve in water. Stir in to help dissolve.
- Blend soaked chili peppers in a blender along with garlic, the water they were soaking in, and 1/2 tbsp salt. Blend well and strain into the pot of simmering broth.
- Add hominy into the pot and simmer on low for 30 minutes.
- Meanwhile the pozole is simmering, prep the jackfruit. Open cans of jackfruit, drain and rinse. Pat dry with a towel and shred using your hands.
- Add jackfruit to a mixing bowl and add tamari/soy sauce, garlic powder, onion powder, maple syrup, and avocado oil.
- Air-fry, bake or pan-fry for about 15 minutes or until golden brown and slightly crispy. Set aside.
- Taste pozole and adjust salt if needed. After 30 minutes, serve in a bowl. Top off with shredded jackfruit, chopped onions, shredded cabbage, sliced radishes, chili oil, and enjoy!
- Prep Time: 10
- Cook Time: 30
- Category: Soups
- Method: Stove
- Cuisine: Mexican