Prepare to revolutionize your plant-based cooking with this mouthwatering Jackfruit Vegan Pozole Rojo that will make even meat-lovers do a double-take! This incredible Mexican-inspired dish transforms humble jackfruit into a rich, hearty, and incredibly satisfying meal that captures all the traditional flavors of classic pozole while keeping things completely vegan. Get ready to impress your family and friends with a recipe that proves plant-based eating can be just as delicious and comforting as traditional cuisine.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 can of young green jackfruit, drained and shredded
- 4 cups of vegetable broth
- 2 cups of hominy
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 dried guajillo chiles, soaked and blended
- 1 teaspoon of cumin
- Salt and pepper to taste
Instructions
- Begin by preparing the ingredients. Drain and rinse the can of young green jackfruit, then use your hands or a fork to shred it into smaller pieces. Set aside.
- In a medium bowl, soak the dried guajillo chiles in hot water for about 10-15 minutes until they are softened. Once softened, remove the stems and seeds, then blend the chiles with a little bit of the soaking water until smooth. Set aside.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is translucent and fragrant.
- Add the minced garlic to the pot and cook for an additional minute, stirring frequently to prevent burning.
- Stir in the shredded jackfruit, cooking for about 5 minutes until it begins to soften and absorb the flavors from the onion and garlic.
- Pour in the blended guajillo chile mixture and stir well to combine. Cook for another 2-3 minutes, allowing the flavors to meld.
- Add the vegetable broth and hominy to the pot, stirring to combine all ingredients. Bring the mixture to a gentle simmer.
- Season the pozole with cumin, salt, and pepper to taste. Allow it to simmer for about 30 minutes, stirring occasionally, until the jackfruit is tender and the flavors are well developed.
- Once cooked, taste and adjust seasoning if necessary. If you prefer a spicier pozole, you can add more blended guajillo chiles or a pinch of cayenne pepper.
- Serve the Jackfruit Vegan Pozole Rojo hot, garnished with your choice of toppings such as chopped cilantro, diced avocado, lime wedges, or sliced radishes.
Tips
- Choose young green jackfruit in brine or water, not the sweet syrup-packed version. Drain and rinse thoroughly to ensure the best texture.
- Take your time soaking and blending the guajillo chiles - this is where the deep, authentic flavor comes from. Don't rush this step!
- For extra depth, toast your cumin seeds before grinding them fresh, which will enhance the overall flavor profile.
- If you can't find hominy, you can substitute with white corn kernels, though the traditional texture will be slightly different.
- Let the pozole simmer slowly to allow the flavors to develop fully. Patience is key in creating a truly memorable dish.
- Prepare your garnishes in advance - fresh cilantro, lime wedges, and sliced radishes can elevate the final presentation and add exciting texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 8g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
