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!
Jackfruit Red Pozole
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
- 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
- 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!
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.
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If you love this soup, check out this Black Bean Soup – Quick & Easy!
It’s fat-free, low calorie and delicious!
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I have to make this! It looks delicious! I love a little spicy Mexican food!
In India jackfruit is quite famous especially the part from where I belong. We make curries with it. I liked your recipe, maybe try it out soon.
WOW… didn’t knew the jackfruit could taste so well. not a very big fan though
What a unique recipe! I’ve always known jackfruit can be used as savory dish with coconut. I’ll try this recipe one of these days.
I have never heard of Jackfruit, but at 139 calories a serving?! I’m all for it. I’m going to have to start looking for this.
Yumm this looks so good! I love jack fruit its so yummy!!!
Jack fruit in a dish would be perfect for me this recipe looks yummy <3
I have never heard of this before! It looks delicious and definitely worth giving a try!
When you noted that you can freeze this dish, I was in, in, in! My family usually leaves enough soup behind when I cook it! I would like to try this!
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.
one of my fave dishes are soups and I will be making this wonderful dish very soon for sure, so delicious.
I don’t think I have ever had it before, but it does look tasty x
Jackfruit is considered as a superfood in our region. Its been a staple in our family meals. This is an awesome recipe.
looks dam tasty I just share it with my mom
I still dont know how to make jackfruit right. I think it would be good in a soup!
Jackfruit just takes on the flavor of your seasonings. I really like it in soup and think you would, too.
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.
I’m so happy you enjoyed it!