Vegan Pozole Rojo

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Ingredients

 1 25 oz can of white hominy
 4 cups vegetable broth
 2 dried Guajillo pepper, stemmed and seeded
 4 cloves garlic
 ¼ white onion
 1 tbsp oil
 1 can jackfruit in brine
 1 cup green cabbage, chopped
For Topping
 ½ white onion, sliced
 ¼ avocado, sliced
 2 radishes, slivered
 ¼ cup green cabbage, shredded
 1 lime, juiced

Directions

1

Drain and rinse hominy. Add to large pot with vegetable broth. Bring to low simmer.

2

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.

3

Add garlic, onion, Guajillo peppers and reserved liquid to a blender. Pulse until smooth.

4

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.

5

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.

6

Serve in a bowl with toppings.

Vegan Pozole Rojo

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