LOBA’S VEGAN RED JACKFRUIT POZOLE

8 BOWLS

INGREDIENTS

  • 120 ounce can jackfruit, rinsed/ drained and pulled apart
  • 8 cups vegetable broth
  • 1 medium onion, finely diced
  • 1 25 ounce can hominy, rinsed and drained
  • 6 springs cilantro
  • 6 garlic cloves, crushed
  • 1 teaspoon dried sage
  • 3 tablespoons nutritional yeast
  • 1 teaspoon sea salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1 bay leaf

 

CHILI BASE

  • 1 dried ancho chili, stem and seeds removed
  • 2 dried California chilis, stems and seeds removed
  • 3 garlic cloves
  • 1/4 medium onion
  • 1 cup of water
  • 3 tablespoons neutral oil
  • 1/2 teaspoon ground cumin

 

TOPPINGS

  • lime wedges
  • cilantro leaves
  • red radishes
  • cabbage, shredded
  • dried oregano

 

INSTRUCTIONS

  1. Place all the hominy, jackfruit, broth, onion, cilantro, garlic, nutritional yeast, oregano, sage, black pepper, salt and bay leaf to a pot for 1 hour minutes. After 30 minutes allow the remove cilantro and bay leaf from pot.
  2. In a separate saucepan add in the onion, garlic cloves ,chilis, cumin and water. Bring to a boil, reduce to simmer and cook covered for another 10 minutes. Stir evenly and transfer mixture to a fine mesh strainer. Press out as much of the pulp as possible.
  3. Heat oil in a medium saucepan on medium heat. Add the chili puree and cook for 6-8  minutes until thickened. Add the puree to the soup. Mix well and cook for another 20 minutes. Allow the flavors to mix in well. Taste and add salt if necessary. Place soup to bowls and add in your favorite toppings. Enjoy 🙂

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