Equipment
- stove
Ingredients
- 4 dried ancho chiles
- 6 dried guajillo chiles
- 6 coves of garlic, divided
- 1 tsp salt
- 15 oz canned jackfruit, rinsed and drained
- 1 large yellow onion, diced
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tbsp tomato paste
- 15 oz can pinto beans, drained
- 28 oz can white hominy, drained
- 8 cups water
- 2 tbsp vegetable bouillon base
- 1 bay leaf
- 1 tbsp maple syrup
Topping Ingredients
- shredded cabbage
- sliced avocado
- lime wedges
- green onions
- thinly sliced radishes
- fresh cilantro leaves
- crispy tortilla strips
- plain, unsweetened vegan yogurt
- jalapeño slices
Method
- Break off the stems of the dried chiles and shake out all of the seeds to discard. Place the dried peppers in a large pot or dutch oven with water and bring to a gentle boil. Simmer until soft, about 10 minutes. Transfer the chiles and about 2 cups of the liquid to a blender and add 3 of the garlic cloves and salt. Puree until smooth, straining if desired for a thinner base.
- Meanwhile, heat the large dutch oven or pot over medium heat and add a splash of broth, water or oil for cooking. Sauté the onion and remaining garlic cloves until tender and fragrant. While they're cooking, prepare your jackfruit. Wrap your rinsed and drained jackfruit in a towel and squeeze out all the excess moisture. Add to the pot and use a wooden spoon to shred slightly. Add water as needed to deglaze and increase heat to medium high, letting the jackfruit get lightly golden on the edges.
- Pour in the water, vegetable bouillon, oregano, cumin, bay leaf, maple syrup and add as much as the pepper mixture as you would like, for your desired spice. I like to use all of it, but you can start with 1 cup and add more as desired. Bring to a simmer and cook for 10 minutes. Stir in the hominy and beans and heat through. Option to add more water if desired, to thin.
- Serve hot garnished with desired toppings!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
One Response
Pozole verde is probably my favorite thing both to cook and to eat, something about the sticky tomatillos just gets me. That being said, I was slightly apprehensive to try this rojo version but I’m so glad I did. The sweet vs the heat is perfection. The boys in my house are tough critics of vegan recipes but they all loved this and asked me to pack them up the leftovers for lunch which is a big win our house.