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Vegan Pozole

Pozole


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Anna Rios
  • Total Time: 40 minutes
  • Diet: Vegan

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

  1. Soak guajillo chili peppers in 2 cups of hot water for an hour.
  2. 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.
  3. 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.
  4. Add hominy into the pot and simmer on low for 30 minutes.
  5. 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.
  6. Add jackfruit to a mixing bowl and add tamari/soy sauce, garlic powder, onion powder, maple syrup, and avocado oil.
  7. Air-fry, bake or pan-fry for about 15 minutes or until golden brown and slightly crispy. Set aside.
  8. 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