Vegan Pozole with Jackfruit and Hominy

Ingredients

• 2 cups jackfruit
• 3 cups hominy
• 6 cups vegetable broth
• 4 pieces chile guajillo
• 4 cloves garlic
• 1 large onion
• 2 cups cabbage
• 2 whole lime
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 whole avocado
• 1 cup radishes
• 1 cup cilantro

Instructions

1. 1

   Prepare the jackfruit by draining and rinsing it. Use your hands or a fork to shred it into bite-sized pieces.

2. 2

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

3. 3

   Add minced garlic and sauté for an additional 1-2 minutes until fragrant.

4. 4

   Soak the chile guajillo in hot water for 10 minutes to soften. Remove stems and seeds, then blend with a little vegetable broth until smooth.

5. 5

   Add the shredded jackfruit to the pot, along with the blended guajillo sauce, cumin, oregano, salt, and pepper. Stir well to combine.

6. 6

   Pour in the vegetable broth and add the hominy. Bring the mixture to a boil, then reduce heat and let it simmer for 30 minutes, stirring occasionally.

7. 7

   While the soup is simmering, prepare the toppings: thinly slice the cabbage, radishes, and avocado, and chop the cilantro.

8. 8

   After 30 minutes, taste the pozole and adjust seasoning if necessary. If you prefer a thicker soup, let it simmer uncovered for an additional 10 minutes.

9. 9

   Serve the pozole hot, garnished with cabbage, radishes, avocado, cilantro, and a squeeze of lime juice.