Vegan Posole Rojo [Mexican Hominy Soup]

5 from 70 votes

Vegan Posole Rojo [Mexican Hominy Soup]

Make hearty vegan posole rojo (red pozole) with jackfruit and hominy in a red chile-based broth. It’s a bold & comforting lunch/dinner with authentic flavors but now 100% meat-free!

Prep Time15 mins

Cook Time1 hr 40 mins

Total Time1 hr 55 mins

Course: Soup

Cuisine: Mexican

Servings: - 6

Calories: 734kcal

Author: Toni

Equipment

Ingredients

2 cans of jackfruit, drained and rinsed
3 tablespoons of oil
10 garlic cloves, peeled
1 teaspoons salt
1 yellow onion, chopped
2 tablespoons oregano
2 teaspoons of ground cumin
5 bay leaves
6 cups of water
4 tablespoons better than bouillon chicken flavor
6 dried guajillo chiles seeds and stems removed
6 ancho chiles seeds and stems removed
1 dried chili de arbol, seeds and stems removed
3 tablespoons oil
1 (6-ounce) can of tomato paste
2 teaspoons white vinegar
1 (25-ounce) can of hominy, drained and rinsed
1 lime
Salt and pepper to taste

For the topping:

Cabbage, shredded
White onion, diced
Cilantro chopped
Lime wedges
Crushed tortilla chips (optional)
Avocado, sliced
Radish, julienned or thickly sliced (optional)

Instructions

Shred the jackfruit and set aside.
In a large pot with a lid, over medium high heat, heat the oil. Add the shredded jackfruit and cook until it begins to brown. Occasionally stirring to prevent burning.
When the jackfruit is all golden, carefully remove it and place it in a bowl. Set aside.
To the same pot, over medium high heat, add the garlic cloves and onion. Cook for 5 minutes or until fragrant. Then add the oregano and cumin. Mix for 20 seconds and add the 6 cups of water, bay leaves, and better than bouillon. Mix well, cover with the lid, and bring to a boil. When boiling, mix to dissolve the better than bouillon, lower the heat to a simmer, cover with the lid, and cook for 30 minutes.
In the meantime, in a medium pot, add the guajillo chiles, ancho chiles, and chile de arbol (if using). Add water until the peppers are fully submerged. Bring the water to boil, then reduce the heat to a simmer and cook for 15 minutes.
Using a large colander and a large heat resistant bowl underneath to save the water, strain the chiles. Place the chiles in a blender and add one cup of the water to the chiles boiled in. Do not blend yet. Set aside. Discard the rest of the water and have the colander and bowl ready for the next step.
Once the 30 minutes have passed and the broth with the onion and garlic is done, carefully strain into the large bowl. Save the broth and set aside for step 11. Set the large pot on the stove for step 9.
Carefully remove the 5 bay leaves from the colander. Place all of the onion chunks and garlic into the blender with the chiles. Blend for 2 minutes or until completely smooth.
In the large pot, over medium low heat, heat 3 tablespoons of oil. Carefully add the chile mixture (it will splatter) and start mixing continuously to diminish the splatter. Cover, reduce the heat to a simmer, and cook for 3 minutes.
Uncover, add the tomato paste and wine vinegar. Mix well, cover, and cook for another 3 minutes.
Remove the lid and carefully add in the broth. Add the hominy mix well and bring to a boil. When boiling, reduce the heat to a simmer and cook for 40 minutes.
When the 40 minutes have passed, add in the shredded jackfruit, squeeze one lime and mix. Taste and adjust any salt and pepper levels.
Serve and garnish with cilantro, diced onion, shredded cabbage, and tortilla chips, and any of the optional toppings.

Notes

For thinner soup: Add more broth/water for a soupier consistency.

Blend the chilies fully: If it isn’t fully smooth, optionally strain the paste for a smooth vegan pozole rojo broth.

Don’t rush the simmering: The low and slow simmer is necessary for the most well-developed, full-bodied flavor.

Adjust the spice: Either change which chiles you use or add some of the removed chile seeds back into the red sauce for pozole.

Nutrition