AuthorShana GohlCategoryDinner, LunchDifficultyIntermediateSummary
It’s my favorite season. Soup season! This one is more of a stew but its a thick soup with hominy and so much depth of flavor from the earthy chilis but balanced by the tangy jackfruit. Its a must try!
Ingredients
Directions
Drain and rinse hominy. Add to large pot with vegetable broth. Bring to low simmer.
Add Guajillo peppers to a separate pot with 1.5 cups of water. Bring to a boil and simmer for 10 minutes. Drain but reserve 1 cup of the liquid.
Add garlic, onion, Guajillo peppers and reserved liquid to a blender. Pulse until smooth.
Drain jackfruit and use a towel to squeeze excess water. Heat oil in pan over medium heat and add jackfruit. Cook for 5-10 minutes, until jackfruit is golden brown. Add pepper sauce from blender and stir to combine.
The hominy should still be simmering. Remove 1 cup and place in the blender. Pulse until smooth and return to pot. Add cabbage and jackfruit as well. Cook on low for 10 minutes or until cabbage is tender.
Serve in a bowl with toppings.
Servings 2
- Amount Per Serving
- Calories 387
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 2.9g15%
- Cholesterol 0mg
- Sodium 946mg40%
- Potassium 724mg21%
- Total Carbohydrate 44.8g15%
- Dietary Fiber 15.1g61%
- Sugars 8.1g
- Protein 15.2g31%
- Calcium 6%
- Iron 39%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
