This vegan pozole swaps traditional pork for young jackfruit, which soaks up the rich, chile-spiked broth while keeping a satisfying, meaty texture. It’s a plant-based take on the classic Mexican stew, served with crunchy cabbage, radishes, and lime for brightness. The jackfruit works surprisingly well here—it shreds like pork and lets the guajillo and ancho chiles shine.
Ingredients
- 2 tbsp (30 ml) olive oil
- 1 medium white onion, diced
- 4 cloves garlic, minced
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 tsp (5 g) dried oregano (Mexican oregano if available)
- 1 tsp (5 g) ground cumin
- 2 cans (14 oz / 400 g each) young jackfruit in water or brine, drained and rinsed
- 6 cups (1.4 L) vegetable broth
- 1 can (15 oz / 425 g) hominy, drained and rinsed
- 1 bay leaf
- Salt to taste
- For serving: shredded green cabbage, sliced radishes, chopped cilantro, lime wedges, sliced avocado, tortilla chips
Instructions
- Heat a large pot or Dutch oven over medium heat. Add the olive oil and onion; cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
- While the onion cooks, toast the dried chiles in a dry skillet over medium heat for 30–60 seconds per side until fragrant. Be careful not to burn them—they turn bitter. Transfer to a bowl and cover with hot water; soak for 15 minutes until softened.
- Transfer the soaked chiles and 1/2 cup (120 ml) of the soaking water to a blender. Blend until smooth, scraping down as needed. Set aside.
- Add the jackfruit to the pot with the onion. Cook for 5–7 minutes, breaking it apart with a spoon or spatula until it starts to shred and brown slightly.
- Stir in the oregano, cumin, and the blended chile puree. Cook for 2 minutes to deepen the flavor.
- Pour in the vegetable broth, add the hominy and bay leaf, and bring to a boil. Reduce heat to low, cover, and simmer for 45 minutes.
- Uncover and simmer for another 15 minutes, allowing the broth to thicken slightly. Remove the bay leaf. Taste and add salt as needed.
- Serve hot, letting each person top their bowl with cabbage, radishes, cilantro, lime, avocado, and chips.
Tips
- Use young jackfruit, not ripe. Young jackfruit (usually canned in water or brine) has a neutral taste and meaty texture. Ripe jackfruit is sweet and will ruin the savory stew. If you can’t find jackfruit, substitute extra firm tofu, shredded and pressed, or a can of chickpeas—though the texture will differ.
- Adjust the heat. Guajillo and ancho chiles are mild, but if you want more spice, add a dried chile de árbol or a pinch of cayenne with the other spices. For less heat, use only ancho chiles.
- Don’t skip the soaking. Soaking the chiles in hot water makes them pliable and easier to blend. If you’re short on time, you can simmer them in the broth for 5 minutes instead.
- Make it ahead. The flavors meld overnight, so this pozole actually tastes better the next day. Just reheat gently on the stove, adding a splash of broth if it thickens too much.
Serving Suggestions
Serve pozole in deep bowls with a stack of warm corn tortillas or tostadas on the side. Let everyone customize with shredded cabbage, sliced radishes, chopped cilantro, diced avocado, and a generous squeeze of lime. For a heartier meal, add a spoonful of vegan crema or a sprinkle of crumbled vegan queso fresco.
Variations
- Green pozole: Replace the guajillo and ancho chiles with 2 poblano peppers (roasted, peeled, and seeded) and 1 cup (30 g) fresh spinach blended with the broth for a vibrant green version.
- Add beans: Stir in a can of drained black beans or pinto beans during the last 10 minutes of cooking for extra protein and fiber.
- Make it smoky: Add 1 tsp (5 ml) liquid smoke or a chipotle pepper in adobo sauce (minced) along with the spices for a smoky, deeper flavor.
- Use hominy alternatives: If you can’t find hominy, use canned white beans or even diced potatoes—though the texture won’t be the same, it will still be delicious.
Storage and Reheating
Store leftover pozole in an airtight container in the refrigerator for up to 4 days. The flavors will intensify as it sits. To reheat, warm it in a pot over medium heat, adding a splash of broth or water if it’s too thick. You can also freeze pozole for up to 3 months—thaw overnight in the fridge before reheating. The jackfruit will soften further upon reheating, so don’t worry if it’s not as chunky as the first day.
Frequently Asked Questions
Can I use fresh jackfruit instead of canned? Fresh young jackfruit is hard to find outside of Asian markets and requires significant preparation. Canned young jackfruit is the easiest and most reliable option. If you do find fresh, peel and core it, then boil in salted water for 20 minutes before using.
What if I don’t have dried chiles? You can substitute 3 tbsp (45 g) of ancho chile powder and 1 tbsp (15 g) of guajillo chile powder. Add them with the spices in step 5, and skip the soaking and blending steps. The broth will be slightly less complex but still flavorful.
Is jackfruit the same as hominy? No—jackfruit is a tropical fruit used as a meat substitute, while hominy is dried corn kernels that have been treated with lime. Both are essential to this recipe but play different roles: jackfruit mimics the pork, and hominy provides the traditional pozole base.
Can I make this in a slow cooker? Yes. Sauté the onion, garlic, and jackfruit as directed, then transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. The jackfruit will be very tender and perfect for shredding.
Why is my broth bitter? The most likely culprit is burnt chiles. When toasting, keep them moving and remove them as soon as they become fragrant—usually under a minute. Also, make sure to remove all seeds and stems, as they can add bitterness.
Can I use a different protein? Absolutely. If you’re not a fan of jackfruit, try shredded oyster mushrooms, extra-firm tofu (pressed and crumbled), or even a can of chickpeas. The cooking time will stay the same, but the texture will differ.
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