Vegan Pozole Rojo
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 (optional)
- Radish
- Oregano
- Shredded cabbage
- Diced onion
- Mexican Chili Oil
Preparation
In a large pot, add the dried guajillo chilies and cover with water. Bring to a boil and then let them soak for about 10 minutes to soften. Drain the chilies.
In a blender, combine the soaked guajillo chilies, garlic cloves, salt, and a bit of water. Blend until you have a smooth paste.
In the same pot, heat a bit of oil and then add the chili paste. Cook for a few minutes to deepen the flavor.
Add the 12 cups of water and vegetable bouillon (or packaged vegetable broth) to the pot. Stir well to combine and bring to a simmer.
Drain and rinse the hominy, then add it to the pot. Let the broth simmer for about 20-30 minutes, allowing the flavors to meld.
While the broth simmers, prepare the jackfruit. Drain and rinse the jackfruit, then shred it using your hands or forks to create a pulled pork-like texture.
In a separate bowl, mix together the soy sauce or tamari, maple syrup, garlic powder, avocado oil, and onion powder. Add the shredded jackfruit to the bowl and toss to coat the jackfruit in the marinade.
Heat a skillet over medium heat and add the marinated jackfruit. Cook for a few minutes until the jackfruit is heated through and slightly crispy on the edges.
Serve the vegan pozole by ladling the broth and hominy into bowls. Top with the cooked jackfruit, and add optional toppings like sliced radish, oregano, shredded cabbage, diced onion, and a drizzle of Mexican chili oil.
Enjoy your delicious Vegan Pozole Rojo!
