Vegan Pozole Rojo
This vegan pozole rojo delivers all the bold flavors of the classic Mexican dish, with jackfruit and hominy simmered in a homemade chile broth and finished with fresh veggie toppings.
Print Recipe
Pin Recipe
Bonnie - Serene Trail
Servings: 6
Calories: 357kcal
Equipment
- blender
- mesh strainer
Ingredients
For the Red Chile Sauce
- 4 dried guajillo chile peppers
- 2 dried ancho chile peppers
- 2 dried chiles de arbol
- 6 cups water for boiling, (1.5L)
- 1 medium white onion, peeled, quartered
- 4 large garlic cloves, peeled
For the Stew
- 2 tbsp olive oil
- 28 ounces canned jackfruit, drained, rinsed, (800g)
- 4 cups low-sodium vegetable broth, (950ml)
- 30 ounces canned hominy, drained, rinsed, (840g)
- 2 dried bay leaves
- 1/2 tbsp oregano
- 2 tsp salt, (reduce if the broth is full-sodium)
- 1/2 tsp pepper
- 1/2 tsp cumin
Optional Toppings
- radish, cabbage, jalapeños, onions, cilantro, avocado
Instructions
- Bring 6 cups of water to a boil in a medium pot. Peel and quarter the onion and peel the garlic cloves. Wipe the chilies clean, and remove their stems. De-seed them by shaking the seeds out or breaking them apart.
- Add the onions, garlic, and chilies to the boiling water. Lower the heat to medium and cover the pot. Let it cook for about 10 minutes until everything has softened. Let it cool for a few minutes.
- Meanwhile, drain and rinse the jackfruit really well. Remove any seeds that you see. Place a large pot over medium-high heat and add the olive oil. Add the jackfruit and sauté it for 10 minutes until the edges are crispy and browned. Mash the jackfruit into smaller pieces as it cooks.
- Transfer the onion, garlic, and chilies to a blender along with 1 cup of the water they were boiled in. Blend it into a smooth, velvety sauce.
- Pour the sauce through a mesh strainer into the large pot with the jackfruit. Use a spoon and up to 1 cup of the chili-onion water to push the sauce through. Discard any pulp collected by the strainer and the rest of the water used for boiling. You can skip the strainer step if your blender is very powerful.
- Stir in the remaining ingredients (dried herbs, seasoning, hominy, and broth). Turn the heat to medium-low and cover the pot. Simmer the jackfruit pozole for 30-40 minutes or until the hominy is soft.
- Prepare the toppings as the posole cooks. Discard the bay leaves from the soup, add toppings, and enjoy!
Video
Notes
Add more or fewer arbol chilies depending on how spicy you want the posole.
Use up to 2 cups of the water that the chilies were boiled in. One cup is added to the blender and another is used to push the sauce through the strainer. This helps preserve the balance of flavors in the pozole rojo. If you want a thinner soup, you can add more vegetable broth later.
Nutrition
Serving: 1.5cups | Calories: 357kcal | Carbohydrates: 68.8g | Protein: 8.5g | Fat: 7.5g | Saturated Fat: 1.2g | Sodium: 929mg | Potassium: 767mg | Fiber: 7.3g | Sugar: 3.9g | Calcium: 101mg | Iron: 3mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.