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

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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]

Ingredients

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

Preparation

  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.

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AUTHOR & RECIPE DETAILS


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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.


 

 

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