Equipment
- large pot
Ingredients
Soup Ingredients
- 1 yellow onion, diced
- 5 garlic cloves, minced
- 3 poblano peppers, chopped
- 1 tbsp cumin seed
- 2 tsp oregano
- 5 tomatillos, peeled and chopped
- 1 bunch cilantro
- 6 cups water or vegetable broth
- 25oz can hominy, drained
- 14oz jackfruit or vegan chicken substitute, chopped
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp cayenne
- ½ tsp black pepper
- ¼ cup nutritional yeast
- ½ lime, juiced
- 1 can pinto beans, drained
Ingredients for Serving
- ½ cup plain unsweetened vegan yogurt
- 1 avocado, cubed
- ½ bunch cilantro sprigs
- 2-3 small radishes, thinly sliced
- ½ cup crumbled tortilla chips or tortilla strips
- lime wedges
Method
- Heat a small amount of oil, water, or veg broth in a large pot or dutch oven over medium low heat. Add in onion, garlic, and poblano peppers and sauté for 5-7 minutes until tender and fragrant, adding additional water, broth or oil as needed. Add in the cumin and oregano and saute for 30 seconds before adding the tomatillos. Cook for 3-5 more minutes until tomatillos are soft and juicy. Transfer mixture to a high speed blender along with the cilantro and broth, and blend to your preferred texture - completely smooth, or just pulsed a few times and left chunky.
- Meanwhile, wipe out the soup pot and add a small amount of oil, water, or broth and turn the heat to high. Add in the hominy and jackfruit or chicken substitute, and cook until browned for 4-5 minutes. Season with cumin, salt, cayenne and pepper. Return the sauce to the pot and add nutritional yeast, lime juice, and beans. Stir to combine. Bring the mixture to a boil, reduce heat to medium low and simmer for 10-15 minutes. Season to taste.
- Serve hot topped with toppings above!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
5 Responses
Pozole leaves a lasting impression not because it is flashy, but because it feels thoughtful, balanced, and deeply comforting.
Couldn’t agree more! Pozole is one of those dishes that you think about long after you’ve tasted it 🙂 Specifically why I wanted to make a vegan version! I hope you made this recipe and enjoyed it!
Absolutely FANTASTIC! Only substitute I made was with one large Aneheim pepper instead of poblano since that’s what I had
Is 10 stars an option? Will make this over and over and over again. Simply delicious while staying true to posole. Double bonus that even my very meat and potatoes dad loved it and didn’t even notice the jackfruit in place of the chicken.
Fooling a dad every once and a while is never a bad thing when it means eating healthy!! So glad that everyone enjoyed this Pozole. Thank you Stephanie!