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Vegan Pozole Rojo Recipe

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★★★★★

4.7 from 106 reviews

This vibrant Vegan Pozole Rojo features tender jackfruit simmered in a rich, smoky red chile broth with hominy and aromatic spices. Inspired by the traditional Mexican stew, this plant-based version uses dried guajillo, ancho, and chiles de arbol to create a deep, flavorful sauce. Served with fresh toppings like radish, cabbage, jalapeños, onions, cilantro, and avocado, it offers a nourishing and satisfying meal perfect for any occasion.

Ingredients

Scale

Chili Broth Base

  • 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

Main Ingredients

  • 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)

Seasonings

  • 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

Toppings (optional)

  • Radish, thinly sliced
  • Cabbage, shredded
  • Jalapeños, sliced
  • Onions, chopped
  • Cilantro, chopped
  • Avocado, sliced

Instructions

  1. Prepare Ingredients: Start by bringing 6 cups of water to a boil in a medium pot. Meanwhile, peel and quarter the onion, and peel the garlic cloves. Clean the dried chiles by wiping them gently, removing their stems, and shaking or breaking apart to de-seed.
  2. Boil Chilies and Aromatics: Add the prepared onion, garlic, and chiles to the boiling water. Reduce the heat to medium, cover the pot, and cook for about 10 minutes until the ingredients soften. Remove from heat and let cool for a few minutes.
  3. Sauté Jackfruit: Drain and rinse the jackfruit thoroughly, removing any seeds you find. Heat olive oil in a large pot over medium-high heat. Add the jackfruit and sauté for 10 minutes, mashing it into smaller pieces as it cooks, until the edges become crispy and browned.
  4. Blend the Sauce: Transfer the boiled onion, garlic, and chiles into a blender with 1 cup of the cooking water. Blend until you achieve a smooth and velvety sauce.
  5. Strain Sauce: Pour the blended sauce through a fine mesh strainer into the pot with the sautéed jackfruit. Use a spoon and up to 1 cup of the chili-onion water to push the sauce through the strainer. Discard any leftover pulp and the rest of the boiling water. (If your blender is very powerful, you may skip this step.)
  6. Simmer Pozole: Add the dried bay leaves, oregano, salt, pepper, cumin, hominy, and vegetable broth to the pot. Stir to combine and turn the heat to medium-low. Cover and let simmer for 30 to 40 minutes, or until the hominy is tender and flavors meld together.
  7. Serve: Discard the bay leaves before serving. Garnish each bowl of pozole with your choice of fresh toppings such as radish, cabbage, jalapeños, onions, cilantro, and avocado. Enjoy the hearty, comforting stew warm.

Notes

  • Use low-sodium broth or reduce added salt if your broth is already salty to control sodium content.
  • Jackfruit seeds should be removed as they can be tough and unpleasant in texture.
  • Straining the blended sauce helps achieve a smoother texture but can be skipped with a high-powered blender.
  • Feel free to customize toppings according to your preference for added crunch and freshness.
  • This recipe can be prepared in advance and flavors develop further when reheated.

Keywords: Vegan Pozole, Pozole Rojo, Jackfruit Pozole, Mexican Soup, Plant-Based Pozole, Vegan Mexican Recipe

Find it online: https://reemcook.com/vegan-pozole-rojo-recipe/