Red Pozole: Mexican Stew With Jackfruit, Corn, and Chiles

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.

https://www.onegreenplanet.org/vegan-recipe/mexican-red-pozole/