Vegan Pozole Rojo

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 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



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.

Vegan Pozole Rojo

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