Why does the nixtamalized corn maize need to soak overnight?

Soaking the nixtamalized corn maize overnight helps to tenderize it before cooking, ensuring it blooms properly and becomes soft during the 2-hour cooking process.

How do I prevent the guajillo and ancho chiles from burning when dry roasting?

To prevent burning, constantly move the guajillo and ancho chiles in the hot skillet during dry roasting, ensuring they are only lightly blackened and fragrant for about 1 to 2 minutes.

What's the best way to prepare the canned green jackfruit for this pozole?

After draining and rinsing, squeeze out as much liquid as possible, then remove the non-shreddable core and seedpods. Shred the remaining jackfruit and mince the cores/seedpods to match the shredded texture.

What are the recommended toppings for this Pozole Rojo?

This Pozole Rojo is best served with shredded green cabbage, radish wedges, fresh cilantro leaves, crispy tostadas, and lemon wedges for a bright, refreshing finish.

Can I make the Pozole Rojo ahead of time or store leftovers?

Yes, you can prepare the pozole ahead. Store any leftovers in an airtight container in the refrigerator for several days; the flavors often deepen overnight.

6 years ago

Pozole Rojo con Yaca y Maíz Amarillo (Red Pozole with Jackfruit and Yellow Corn)
[Vegan]

Name: Pozole Rojo con Yaca y Maíz Amarillo (Red Pozole with Jackfruit and Yellow Corn) [Vegan]
Cook time: 30 min
Yield: 4-6
Ingredients: 24 oz (680 g) dried yellow or white nixtamalized corn maize for pozole, rinsed; Salted water, for cooking; 2 cups (480 ml) vegetable broth; 1 tablespoon (8 g) ground cumin; 1 teaspoon oregano; 2 bay leaves; Salt and pepper, to taste; 5 guajillo chiles, deseeded and destemmed; 5 ancho chiles, deseeded and destemmed; 3 cups (720 ml) vegetable broth; 3 (20-oz [565-g]) cans green jackfruit, drained and rinsed; 1/2 cup (120 ml) cooking oil, plus more for cooking as needed; 2 tablespoons (17 g) cumin; Salt, to taste; 2 cups (140 g) shredded green cabbage; 4 radishes, Cherry Belle or your favorite variety, cut into wedges; 1/2 cup (8 g) cilantro leaves; 5–10 (6-inch [15-cm]) tostadas; 2–3 lemons, cut into wedges

JR By: Jocelyn Ramirez

Author Bio

Follow along with Jocelyn Ramirez as she transforms the traditional dishes she grew up making... Read More

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A vibrant bowl of vegan Pozole Rojo with shredded jackfruit and yellow corn, garnished with fresh cabbage, radish, cilantro, and a lemon wedge, served with tostadas.

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Discover more recipes with these ingredients

Pozole Rojo con Yaca y Maíz Amarillo (Red Pozole with Jackfruit and Yellow Corn) [Vegan]

4-6

Dairy Free

Vegan

You can find pozole recipes for soup bases with green, white or red broth: the colors of the Mexican flag. The most common version of pozole calls for a red broth made of toasted chiles. It’s so popular that you see this slightly spicy red soup at weddings, baby showers and winter holidays. For this pozole rojo recipe, we’ll be using mildly spicy guajillo and ancho chiles to make a deep red broth, jackfruit for texture and yellow corn hominy along with green cabbage and radish batons. My dad didn’t grow up eating spicy food in Ecuador, so my mom would make him a special batch without the chiles. She would pull out some cooked maize and meat before adding the chile broth so he could join us at the table with a bowl of pozole blanco. If anyone in your family doesn’t eat spicy food, you can use this trick too.

Reprinted with permission from La Vida Verde by Jocelyn Ramirez, Page Street Publishing Co. 2020. Photo credit: Zohra Banon Read More

Ingredients You Need for Pozole Rojo con Yaca y Maíz Amarillo (Red Pozole with Jackfruit and Yellow Corn) [Vegan]

For the Maize:

24 oz (680 g) dried yellow or white nixtamalized corn maize for pozole, rinsed
Salted water, for cooking
2 cups (480 ml) vegetable broth
1 tablespoon (8 g) ground cumin
1 teaspoon oregano
2 bay leaves
Salt and pepper, to taste

For the Chile Broth:

5 guajillo chiles, deseeded and destemmed
5 ancho chiles, deseeded and destemmed
3 cups (720 ml) vegetable broth

For the Jackfruit:

3 (20-oz [565-g]) cans green jackfruit, drained and rinsed
1/2 cup (120 ml) cooking oil, plus more for cooking as needed
2 tablespoons (17 g) cumin
Salt, to taste

For Serving:

2 cups (140 g) shredded green cabbage
4 radishes, Cherry Belle or your favorite variety, cut into wedges
1/2 cup (8 g) cilantro leaves
5–10 (6-inch [15-cm]) tostadas
2–3 lemons, cut into wedges

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How to Prepare Pozole Rojo con Yaca y Maíz Amarillo (Red Pozole with Jackfruit and Yellow Corn) [Vegan]

For the Maize:

To make the maize, place the nixtamalized maize in a pot and cover with 2 inches (5 cm) of water. Allow it to soak overnight. Drain the maize and place it back in the pot and cover with 2 inches (5 cm) of water and 2 tablespoons (30 g) of salt. Cook over medium heat until tender and blooming, adding additional water as needed to keep the maize covered in 2 inches (5 cm) of water. This may take up to 2 hours.

For the Chile Broth:

While the maize is cooking, make the chile broth. Heat a skillet over medium heat and dry roast the guajillo and ancho chiles for about 1 to 2 minutes until lightly blackened and fragrant. Move the chiles in the hot skillet constantly, so they don’t burn. Once they are blackened, add them to a bowl with 3 cups (720 ml) of vegetable broth. Let them rehydrate in the liquid until they are plump and soft to the touch, about 10 minutes. Add the rehydrated chiles to a blender with the rehydrating liquid, and blend until smooth.
Once the maize is tender, add the chile mixture to the pot with the vegetable broth, cumin, oregano, bay leaves, salt and pepper. Stir until the mixture is fully incorporated and allow to simmer on low heat.

For the Jackfruit:

To make the jackfruit, squeeze as much liquid as you can from the jackfruit and place on a cutting board. Remove the non-shreddable core with a knife and reserve. Remove any seedpods from the shreddable parts and reserve. Add the shreddable jackfruit to a medium bowl and shred. Mince the cores and seedpods with a knife until they are a similar texture to the shredded jackfruit in the bowl. Add the minced jackfruit to the bowl with the shredded jackfruit along with the cooking oil, cumin and salt. Mix until fully incorporated.
Heat a large skillet over medium heat, and add the jackfruit to the skillet. Cook the jackfruit for 20 to 30 minutes, or until it’s seared and brown on all sides. You may need to add more oil as the jackfruit cooks. The skillet should have enough oil to help sear and brown the jackfruit. Add the cooked jackfruit to the pot of simmering pozole, and turn off the heat. Ladle the soup in individual bowls, and garnish with the cabbage, radishes and cilantro leaves. Serve with tostadas and lemon wedges.

Notes

Chef’s Notes: If you can’t find nixtamalized yellow or white maize for pozole, you can purchase the dried maize and nixtamal yourself at home by adding cal (calcium hydroxide). Cal can be purchased at most Mexican grocery stores or online. Add the maize to a nonreactive pot, like stainless steel or ceramic, and cover in water. Add 2 to 3 tablespoons (30 to 45 g) of cal to the pot, and allow the mixture to come to a low simmer for 30 minutes. Turn off the heat, and allow the mixture to steep for several hours or overnight. Drain the nixtamal maize into a strainer, and rinse several times using your hands to help scrub off the exterior skin off the kernels. Young green jackfruit can typically be purchased in cans or preserved in brine in jars at Asian markets or health food stores.