Updated: Jan 26
This vegan twist on the classic mexican soup is made with fresh cooked hominy, zucchini, and a variety of chilies which give it depth of flavor and a vibrant color. Traditionally it's made with pork, but I've substituted it with jackfruit which gives it heartiness and texture. It's spicy and satisfying comfort food that will warm up your stomach and soul.
8 cups of water
2 dried california chilies - seeded
1 dried ancho chilies - seeded
1 dried pasilla chilies - seeded
2 dried guajillo chilies - seeded
2 cans of jackfruit - drained, rinsed, and excess water squeezed out
2 t minced garlic
1/2 white onion - halved
1-2 medium zucchini - chopped
2 roma tomatoes - halved
8 oz of dried hominy - cooked* (4 cups cooked or two cans)
3 -4 t No Beef Better Than Boullion
2 t dried oregano
1 bay leaf
1/2 lime - juiced (more for garnish)
chopped white onion
If you are using dried hominy, soak it overnight. Transfer to an instant pot, cover with water, then cook for 40 minutes. Use quick release steam valve, rinse with cool water, and set aside.
Add 8 c water, onion half, chilies, garlic, tomatoes, bay leaf, and oregano to a large stock pot. Bring to a boil and simmer for about 10 minutes until the chilies become soft.
Reduce heat and remove and transfer the chilies and tomatoes to a blender with 1 c of water and blend until smooth. Pour about 3/4 back into the stock pot and keep the remaining 1/4 for the jackfruit.
Rinse and strain the jackfruit. Squeeze between paper towels to remove excess brine/water.
Put jackfruit into a non-stick pan on medium and cook until dry and starts to brown. Add in the chili mixture and continue to cook until it's absorbed.
Add the jackfruit, hominy, zucchini to the stock pot and cook for about 5 minutes longer to combine flavors. Remove the bay leaf and onion half before serving. Just before serving add in the lime juice. It will help take away an bitterness that the jackfruit had.
Garnish your pozole with chopped white onion, avocado, and lime wedges.