I have been recreating Mexican dishes into vegetarian and/or vegan versions. One of these dishes I have made a few times is Pozole using suggestions from various recipes I have come across. This dish has always been a treat in my household. We usually serve it during holidays like Christmas or New Year’s Day. Pozole is a traditional soup or stew from Mexico. It’s basically made from a chili broth, hominy, and some meat. It can be seasoned and garnished with shredded cabbage, radishes, cilantro, onion, limes, and chili peppers. The soup is very spicy, tangy, warming, and overall delicious.
This pozole is very simple to make, although it does take time to simmer if you choose the crock pot option. Overall, this takes about 35-40 minutes on the stove or 1-3 hours in a crock pot.
Anyways, I hope you like this as much as I do! The great thing about this dish/recipe is that it can be altered to fit desired heat preferences and topping choices. Do note, this soup is really spicy! If that’s not really your thing, you can use half the amount of suggested chili peppers outlined in the ingredients.
- 5-6 cups White hominy, drained, rinsed
- 3 quarts Vegetable Stock
- 5 Chile guajillo, dried, stemmed and seeded
- 2 Chile pasillas, dried, stemmed and seeded
- 5 Chile de árbol, dried, stemmed and seeded
- 2 tablespoons minced garlic
- 1 tablespoon cumin
- 1 tablespoon salt (optional/if needed)
- ½ Onion (I used brown)
- 1 tbsp. coconut oil
- 2 cans (20oz./ea) Young green jackfruit brine, drained
- 1 Mexican squash (optional/medium, diced)
Toppings and Sides:
- 1 onion (small, minced)
- Radishes (sliced)
- Oregano (dried)
- Green Cabbage (thinly sliced)
- Corn tortillas or tortilla chips
In a large stove or crock pot, combine hominy and vegetable stock. Simmer on low heat.
Chili Sauce Preparation
Next, place stemmed and seeded peppers into a medium pot of water. Approximately 2 cups. Bring pot to a boil over medium-hight heat. Reduce heat and simmer for 10-12 minutes.
Drain chilis, but save 1 ½- 2 cups of the chili water. Place chilis, onion, and garlic, and chili water in blender.Blend until smooth.
Drain jackfruit, rinse, and set aside. You can cut off the core of the jackfruit (triangle tips) or you can keep them. Heat oil in a large pan on a medium heat. Add jackfruit and cook for 4-5 minutes on each side or until it begins to brown. Pour the chili sauce over the jackfruit and reduce heat to low-medium. Simmer for 10 minutes or until jackfruit begins to break down. Use a fork to shred the jackfruit as it cooks down. You can season with salt, pepper, and/or cumin.
Add jackfruit, chili sauce, and Mexican squash to broth. Let simmer for 8- 10 minutes or 1 hour if in a crock pot. Season to taste with salt, pepper, oregano, and/or cumin.
Serve with chosen toppings.