Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Red Pozole: Mexican Stew With Jackfruit, Corn, and Chiles [Vegan, Gluten-Free]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

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


  1. Add all the soup ingredients to a pressure cooker.
  2. 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.
  3. Add more water as it reduces. Remove and discard the cilantro and bay.
  4. Set the soup aside.
  5. 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.
  6. 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.
  7. Heat the oil in a medium saucepan over medium heat and add the chili puree.
  8. Cook it, stirring it occasionally until the mixture thickens. This should take about 6-8 minutes.
  9. Add the reduced puree to the soup.
  10. Bring the soup back to a boil and cook it for 20 minutes to marry the flavors.
  11. Taste and adjust seasoning as you like.
  12. Serve the soup hot with the toppings, as desired.





Everyday family eats inspired by cuisines all across the globe. Zsu Dever is the author of the cookbooks, Aquafaba, Vegan Bowls and Everyday Vegan Eats: Family Favorites from My Kitchen to Yours. She is a vegan mother of three teenagers and three adopted kitties. She resides in San Diego, CA, where she enjoys photography, recipe development, nature and blogging at Zsu's Vegan Pantry.



Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Maple Chai Tea Loaf [Vegan]

Maple Chai Tea Loaf

Ginger-Citrus Tofu Powerbowl with Bok Choy and Cashews [Vegan]

Ginger-Citrus Tofu Powerbowl with Bok Choy and Cashews

Chocolate Oatmeal and Nut Energy Bars [Vegan]

Chocolate, Oatmeal and Nut Energy Bars

Easy Skillet Pizza with Balsamic Tomato Sauce and a Cheesy Drizzle [Vegan, Gluten-Free]

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Red Pozole: Mexican Stew With Jackfruit, Corn, and Chiles [Vegan, Gluten-Free]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×