Pozole is a traditional Mexican stew made from corn, lime, and chiles. This recipe is and updated take on the classic stew with some savory jackfruit added in for a little texture and substance. Pozole is the perfect soup for a cold night.
Red Pozole: Mexican Stew With Jackfruit, Corn, and Chiles [Vegan, Gluten-Free]
For the Soup:
- 8 cups vegetable broth
- 1 25-ounce can hominy, rinsed and drained
- 1 20-ounce can green, young jackfruit, rinsed, drained and pulled apart
- 1 15-ounce can chickpeas, rinsed and drained
- 1 medium onion, finely diced
- 6 garlic cloves, crushed
- 6 sprigs cilantro
- 3 tablespoons nutritional yeast
- 1 teaspoon dried sage
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 bay leaf
For the Chili Base:
- 2 dried California chilis, stems and seeds removed
- 2 dried Kashmiri chilis, stems and seeds removed
- 1 dried ancho chili, stem and seeds removed
- 1/4 medium onion
- 3 garlic cloves
- 1/2 teaspoon cumin
- 1/16 teaspoon clove
- 1 cup water
- 3 tablespoons neutral oil
For the Toppings:
- Red radishes, sliced
- Cilantro leaves
- Cabbage, shredded
- Lime wedges
- Dried oregano
- Add all the soup ingredients to a pressure cooker.
- Pressure cook the soup for 30 minutes, allowing for natural release. If you're cooking on the stove-top, cook, partially covered over medium heat for 1 hour.
- Add more water as it reduces. Remove and discard the cilantro and bay.
- Set the soup aside.
- Add the chiles, onion, garlic, clove, cumin, and water to a medium saucepan. Bring everything to a boil, reduce the mixture to a simmer, cover it, and cook it, until tender. This should take about 10 minutes.
- Blend the pot of chili and water and pass the mixture through a fine mesh strainer. Press out as much of the pulp as possible.
- Heat the oil in a medium saucepan over medium heat and add the chili puree.
- Cook it, stirring it occasionally until the mixture thickens. This should take about 6-8 minutes.
- Add the reduced puree to the soup.
- Bring the soup back to a boil and cook it for 20 minutes to marry the flavors.
- Taste and adjust seasoning as you like.
- Serve the soup hot with the toppings, as desired.