Jackfruit Green Pozole

Mexican Jackfruit Green Pozole
Cook Time 45 minutes
Course Breakfast, Main Course, Soup
Cuisine Mexican
Servings 4


Jackfruit Green Pozole
Main Ingredients:
- 1 1⁄2 pounds raw green Jackfruit
- 32oz vegetable Stock
- 4 poblano peppers
- 5 serrano peppers
- 1 bunch cilantro
- 4 green tomatillos (medium sized)
- 1 can 29oz white (hominy rinsed and drained)
- 1 can 29 0z garbanzo beans
- 2-3 Garlic cloves
- 1 medium onion
- 1/2 cup Pumpkin seeds
- Oil free Chips/tostadas
- 1 tsp cumin powder
- 1 tsp Dried oregano
- 2 tsp Mexican dried epazote
- 1/4 tsp Black pepper
- Total seasoning (Goya)
- Salt (to taste)
Garnish Ingredients:
- Cilantro, chopped
- radish, sliced
- Lettuce, shredded
- Onion, slivers
- Dried oregano (optional)
Green Paste:
  1. Roast pumpkin seeds set aside
  2. Broil poblano peppers, green tomatillos, Serrano peppers until roasted from both sides
  3. Sweat poblano peppers and remove skin, stem and seeds
  4. Blend pumpkin seeds, poblano peppers, serrano peppers, green tomatillos, 1⁄2 bundle of cilantro, 1⁄2 onion, 1 garlic clove, 1 tsp cumin, 1 tsp dried oregano, 1 tsp Mexican dried or fresh epazote, salt to taste, aproxamidly 1⁄2 cup water/vegetable stock or as needed to blend into a paste consistency
  5. Set aside green paste
  1. Sauté chopped onion with water until translucent and add One minced/chopped garlic clove mix and stir
  2. Sauté/steam jackfruit until fork tender. once ready pour into pot with sautéed onion and garlic
  3. Add rinsed and drained hominy
  4. Add cooked garbanzo beans
  5. Add 32oz vegetable stock
  6. Cook at medium heat and allow to simmer
  7. Add green paste into pot and stir and mix into broth
  8. Add salt, black pepper, cumin, oregano, total seasoning to taste, adjust spices
Serve with garnish and oil free tortilla chips or oil free tostadas!
Options: Serve with brown rice!
Keyword mixed vegetable, Plant Based, Whole Food, whole foods plant based

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