Jackfruit Green Pozole
Mexican Jackfruit Green Pozole
Notes
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
Spices:
- 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)
Directions:
Green Paste:
- Roast pumpkin seeds set aside
- Broil poblano peppers, green tomatillos, Serrano peppers until roasted from both sides
- Sweat poblano peppers and remove skin, stem and seeds
- 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
- Set aside green paste
- Sauté chopped onion with water until translucent and add One minced/chopped garlic clove mix and stir
- Sauté/steam jackfruit until fork tender. once ready pour into pot with sautéed onion and garlic
- Add rinsed and drained hominy
- Add cooked garbanzo beans
- Add 32oz vegetable stock
- Cook at medium heat and allow to simmer
- Add green paste into pot and stir and mix into broth
- Add salt, black pepper, cumin, oregano, total seasoning to taste, adjust spices
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