Incredible Pozole Vegano!

Perfect for the frosty weather.

What you need:

  • 2 Jackfruit Cans/2 lbs.
  • 2 Cans of Hominy washed
  • 5 Chile California
  • 4 Chile Guajillo
  • 5 Garlic Cloves
  • 1 Onion chopped
  • 2 Teaspoons Marjoram
  • 2 Teaspoons Sage
  • 2 Teaspoons All-Spice
  • Pepper
  • Garlic Powder
  • Onion Powder
  • Frying Oil of choice
  • 12 cups of Vegetable Broth* (a full pot)

How to cook:

Clean Jackfruit Remove seeds and hard rims. Make sure to rinse it 4-6 times in a colander. Dry it well and set aside. 

Heat up Pot on MedLow. Add Broth and Hominy and let simmer.

Salsa Roja

  • Clean Chiles from seeds and peel the veins
  • Rinse and clean under running water several times
  • Submerge Chiles in a deep dish/pot with warm drinking water not too hot*. You will use this water later
  • Once the Chiles are soft, Add to blender
  • Add the Garlic Cloves, Water from the Chiles as needed to blend and Salt to taste
  • Blend really well for 3-4 minutes
  • Strain it in a small colander from leftover seeds and skins.
  • Set aside

Fry Jackfruit

  • Heat up a pan and add 4 Tablespoons of frying oil of choice.
  • Add chopped Onions and Jackfruit.
  • Stir to cover all fruit in oil.
  • Add Sage, All-Spice and Marjoram Stir.
  • Dust some Garlic Powder, Onion Powder, Pepper and Stir some more.
  • Add a couple of scoops of Salsa Roja and Salt to taste.
  • Stir for 3-4 more minutes

Add Jackfruit to Hominy Pot

  • Add Salsa Roja and Salt to your liking – the more Salsa you add the spicier.
  • Let it simmer for 40 minutes or until hominy is soft.

Serve with Chopped Cabbage, Cilantro, Lime, and Radish!


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