Name: Vegan Pozole Rojo Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 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 and quartered; 4 large garlic cloves, peeled; 2 tbsp olive oil; 28 ounces canned jackfruit, drained and rinsed (800g); 4 cups low-sodium vegetable broth (950ml); 30 ounces canned hominy, drained and rinsed (840g); 2 dried bay leaves; 1/2 tbsp oregano; 2 tsp salt (reduce if using full-sodium broth); 1/2 tsp pepper; 1/2 tsp cumin; Radish, thinly sliced; Cabbage, shredded; Jalapeños, sliced; Onions, chopped; Cilantro, chopped; Avocado, sliced

Ingredients

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 and quartered

4 large garlic cloves, peeled

2 tbsp olive oil

28 ounces canned jackfruit, drained and rinsed (800g)

4 cups low-sodium vegetable broth (950ml)

30 ounces canned hominy, drained and rinsed (840g)

2 dried bay leaves

1/2 tbsp oregano

2 tsp salt (reduce if using full-sodium broth)

1/2 tsp pepper

1/2 tsp cumin

Optional toppings: radish, cabbage, jalapeños, onions, cilantro, avocado

Instructions

Step 1: Bring 6 cups of water to a boil in a medium pot. Peel and quarter the onion and peel the garlic cloves. Wipe the dried chilies clean, remove their stems, and shake out or break apart to remove the seeds.

Step 2: Add the onion, garlic, and chilies to the boiling water. Lower heat to medium, cover the pot, and cook for about 10 minutes until softened. Let cool slightly.

Step 3: Drain and rinse the jackfruit thoroughly, removing any seeds. Heat olive oil in a large pot over medium-high heat. Add jackfruit and sauté for 10 minutes, mashing into smaller pieces and cooking until edges are crispy and browned.

Step 4: Transfer the softened onion, garlic, and chilies along with 1 cup of the cooking water to a blender. Blend until smooth and velvety.

Step 5: Pour the blended sauce through a mesh strainer into the pot with jackfruit, using a spoon and up to 1 cup of the chili-onion water to push the sauce through. Discard any pulp and remaining water. If your blender is very powerful, you may skip straining.

Step 6: Stir in the vegetable broth, hominy, bay leaves, oregano, salt, pepper, and cumin. Bring to a simmer, cover, and cook over medium-low heat for 30-40 minutes until the hominy is soft.

Step 7: While the pozole simmers, prepare desired toppings such as radish, cabbage, jalapeños, onions, cilantro, or avocado. Discard bay leaves before serving. Ladle the pozole into bowls and add toppings to taste.

Tips & Variations

For extra depth, toast the dried chilies briefly before soaking to enhance their smoky flavor.

Use a high-powered blender to avoid straining the sauce if preferred.

Feel free to add a squeeze of lime juice when serving for a bright, fresh contrast.

Swap jackfruit with shredded young green jackfruit if you find it fresh, for a more fibrous texture.

FAQs

Can I make this pozole in a slow cooker?

Yes, after preparing the chili sauce and sautéing the jackfruit, combine all ingredients in a slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours until the hominy is tender.

Is canned jackfruit the best option?

Canned jackfruit is convenient and widely available, but fresh young green jackfruit can be used if you want a firmer texture. Just be sure to rinse and remove seeds before cooking.