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Jackfruit Red Pozole

image of Jackfruit Red Pozole by Cindy Newland with Intentionally Eat in a white bowl with a gold spoon

Jackfruit Red Pozole is a healthier version of the traditional spicy Mexican stew. This flavorful soup has a deep spicy, not fiery, finish that will envelop you like a warm hug. It’s also low calorie, low fat, vegan and easy to make!

 

 

Jackfruit Red Pozole

 

image of Jackfruit Red Pozole by Cindy Newland with Intentionally Eat in a white bowl with a gold spoon

 

When I weighed nearly 300 lbs, I loved opening a can of tamales.  You read that right, a CAN of tamales.  I would eat the entire can myself plus wash it down with a liter of soda.  Now that I know better, I make this Jackfruit Red Pozole soup, so I can get the flavor of the tamales, but I can control the amount of sodium, fat and calories. Plus I love that I’m not ingesting all of the preservatives and chemicals found in those tamales.

 

This Jackfruit Red Pozole has hominy, as do most traditional versions. Never had hominy? Learn all about it HERE.

 

If you can’t find hominy in your store, you can always use garbanzo beans or corn instead or leave it out. Either way its delicious!

 

Tastes: bold, spicy, inviting

Feels like: a sunset in Mexico

 

 

Onto the recipe!

 

Jackfruit Red Pozole

Jackfruit Red Pozole is a healthier version of the traditional spicy Mexican stew. This flavorful soup has a deep spicy, not fiery, finish that will envelop you like a warm hug. It's also low calorie, low fat, vegan and easy to make!
 


Course Soup
Cuisine Mexican
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings
Calories 139kcal
Author Cindy Newland with Intentionally Eat

Ingredients

  • 5 guajillo peppers, cleaned, seeded and deveined
  • 5 ancho peppers, cleaned, seeded and deveined
  • 6 garlic cloves
  • 4 cups water
  • 4 tbsp vegetable bouillon
  • 2 cans hominy, drained and rinsed 15 ounces each
  • 1 can jackfruit, shredded
  • 1 white onion, coarsely chopped
  • 1 tbsp olive oil
  • 1 tsp dried Mexican oregano
  • salt and pepper to taste
  • 2 cups lettuce, shredded optional garnish
  • 1 cup radish, sliced optional garnish
  • 1 cup onion, chopped optional garnish
  • 1 avocado, chopped optional garnish
  • Mexican oregano optional garnish

Instructions

  • Soak the guajillo and ancho peppers in water for 30 minutes until soft.
  • Using a blender or food processor, blend peppers, garlic cloves, onion and oregano. Add 1/4 cup or more of soaking water if mixture is too thick. Puree until smooth.
  • Heat oil in stock pot over medium heat. Add pepper puree and jackfruit. Simmer for 15 minutes.
  • Add water, vegetable bouillon, and hominy and continue simmering for 15 minutes. Season with salt and pepper, garnish as desired and enjoy!

Nutrition

Serving: 1serving | Calories: 139kcal | Carbohydrates: 24g | Protein: 3g | Fat: 3g | Fiber: 5g

 

image of Jackfruit Red Pozole by Cindy Newland with Intentionally Eat in a white bowl with a gold spoon

This Jackfruit Red Pozole has only 139 calories per serving!

 

It’s loaded with fiber and will keep you satisfied and happy. You and your guests will love it. I enjoy serving a smaller portion along side tacos, enchiladas or Jackfruit Verde.

 

You can even freeze this Jackfruit Red Pozole!

 

Save yourself some time, make extra soup and freeze it for a future protein-packed meal. I love these BPA free, Locking Lid Containers for storing leftovers. You could even store individual portions in Mason jars for a quick healthy lunch.

 

Remember to PIN this for later!

 

Make sure you follow on PINTEREST or FACEBOOK and find more healthy recipes!

 

 

If you love this soup, check out this Black Bean Soup – Quick & Easy!

It’s fat-free, low calorie and delicious!

 

black bean soup quick and easy by intentionally eat with cindy newland image of a white bowl full of soup

 

 

 

 

Looking for the peppers used in this recipe?

Need help on your weight loss journey? Join my Facebook group of Intentional Eaters and find the support you need.

Intentionally Eat,

Cindy

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18 Comments

  1. Wow, this looks so yummy. Love the beautiful bright colour. Thank you so much for sharing the recipe. I would love to try it this fall.

  2. Jackfruit is considered as a superfood in our region. Its been a staple in our family meals. This is an awesome recipe.

  3. 5 stars
    I just made this and it is as good as any pozole I’ve had. I made one adjustment – my vegetable bullion is not sodium free so I reduced the amount in the recipe by half. Other than that I followed the recipe and it is great.

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