Vegan Pozole Rojo
Get ready for a fiesta in your mouth with this Vegan Pozole Rojo extravaganza! This Mexican classic has a base of broth made from dried peppers, garlic and onion, filled with delicious hominy, hearty beans. We are ditching the traditional pork for the mighty vegan superhero, jackfruit! Garnish with radishes, cilantro, tortilla strips, lime juice, onion, avocado and more!
Servings 8 servings
Calories 263kcal
Equipment
- stove
Ingredients
- 4 dried ancho chiles
- 6 dried guajillo chiles
- 6 garlic cloves 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 canned pinto beans drained
- 28 oz canned white hominy drained
- 8 cups water
- 2 tbsp vegetable bouillon cube
- 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
Instructions
- 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!
Notes
*macros do not include optional toppings
Nutrition
Serving: 1serving | Calories: 263kcal | Carbohydrates: 55g | Protein: 7g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 1458mg | Potassium: 659mg | Fiber: 12g | Sugar: 13g | Vitamin A: 5385IU | Vitamin C: 9mg | Calcium: 102mg | Iron: 4mg
