Cozy Vegan Pozole Rojo Bowl
Ingredients
Broth
- 10 guajillo chilies, dried
- 3 garlic cloves
- 1/2 tbsp salt
- 12 cups water + 2 tbsp vegetable better than bouillon OR packaged vegetable broth*
- 1 108oz can hominy
Jackfruit
- 3 20oz cans of Jackfruit
- 1/4 cup soy sauce or tamari (low sodium)
- 1 tbsp maple syrup
- 2 tsp garlic powder
- 3 tbsp avocado oil
- 1 tsp onion powder
Toppings
- Radish
- Oregano
- Shredded cabbage
- Diced onion
- Mexican Chili Oil
Preparation
Soak guajillo chili peppers in 2 cups of hot water for an hour.
Add water to a large pot and bring it to a boil. Once it starts simmering, add bouillon paste to dissolve in water. Stir in to help dissolve.
Blend soaked chili peppers in a blender along with garlic, the water they were soaking in, and 1/2 tbsp salt. Blend well and strain into the pot of simmering broth.
Add hominy into the pot and simmer on low for 30 minutes.
Meanwhile the pozole is simmering, prep the jackfruit. Open cans of jackfruit, drain and rinse. Pat dry with a towel and shred using your hands.
Add jackfruit to a mixing bowl and add tamari/soy sauce, garlic powder, onion powder, maple syrup, and avocado oil.
Air-fry, bake or pan-fry for about 15 minutes or until golden brown and slightly crispy. Set aside.
Taste pozole and adjust salt if needed. After 30 minutes, serve in a bowl. Top off with shredded jackfruit, chopped onions, shredded cabbage, sliced radishes, chili oil, and enjoy!
