Jackfruit Red Pozole

image of Jackfruite 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!

Course Soup

Cuisine Mexican

Prep Time 30

Cook Time 30

Total Time 1

Servings 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