Vegan Pozole Verde Recipe
The texture is real with this one. Toppings you can fuss with fine tune it to your vibe. This vegan pozole verde is amazing any time of the year, and chipotle jackfruit in it gives it the texture of a traditional pozole made with pork, while sparing the piggies.
Servings: 12 Cups
Calories: 200kcal
Cost: $9
Ingredients
For the Jackfruit:
- 20 oz. Young green jackfruit in brine drained
- 5 teaspoons olive oil
- ¼ cup jalapeño diced
- 4 teaspoons garlic minced
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 teaspoon oregano
For the Soup:
- 2 teaspoons olive oil
- 1 cup onion diced
- 1 lb. Tomatillos husked, scrubbed and diced
- 29 oz. canned white hominy drained and rinsed
- 15.5 oz. canned pinto beans drained and rinsed
- ½ cup cilantro chopped
- 5 cups unsalted vegetable stock
- 1 tablespoon agave nectar
- 4 teaspoons lime juice
- 1 ¾ teaspoons salt or to taste
To Garnish:
- 1 cup cabbage shredded
- 2 red radishes small diced
- 1 avocado diced
- Lime wedges
- ¼ cup cilantro leaves
- ¼ cup white onion minced
- Serrano or jalapeño thinly sliced
Instructions
- Drain the jackfruit well in a wire mesh strainer, and squeeze it firmly to both get rid of extra brine, and also to pulverize the pieces of jackfruit into natural meaty bits.
- Heat olive oil in a Dutch oven over medium heat. After 90 seconds, when the oil is hot, add the jackfruit in an even layer. Sauté for 7-8 minutes, until lightly golden all around.
- Add the jalapeño, garlic, coriander, cumin, and oregano. Sauté for 2-3 more minutes to soften the jalapeños. Transfer the jackfruit mixture to a bowl and hold to the side until ready to finish the soup.
- Heat olive oil for the soup in the same Dutch oven over medium heat. After 90 seconds, when the oil is hot, add the diced onion and sauté for 4-5 minutes until translucent.
- Add the tomatillos and continue to sauté for 4-5 more minutes until they release their juices and begin to break down.
- Add the hominy, pinto beans, cilantro, vegetable stock, agave nectar, lime juice, and salt. Bring to a steady simmer over medium heat, then reduce to medium-low heat and cook for 15 minutes, stirring every few minutes.
- Remove about ¼ of the soup and transfer it to a blender. Blend until completely smooth, then return it to the pot and stir evenly.
- Stir the cooked jackfruit into the soup.
- Portion the pozole into bowl and serve hot, topped with cabbage, radishes, avocado, lime wedges, cilantro, white onion, and either sliced serrano or jalapeño.
Notes
🌴 Jackfruit Smashery:
Don’t politely drain and walk away. Squeeze, pull, and tear the jackfruit until the brine is gone and you’re left with ragged shreds that actually brown and act like pulled pork.
🌀 Blend It Like Beckham:
You’re just slightly thickening the soup, not making a green smoothie. Blend just enough to add body, no more than ¼ of the soup.
Nutrition
Calories: 200kcal | Carbohydrates: 34g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 735mg | Potassium: 399mg | Fiber: 6g | Sugar: 5g | Vitamin A: 210IU | Vitamin C: 11mg | Calcium: 70mg | Iron: 2mg