Bring the flavors of the Southwest to your dinner table tonight with this hearty and delicious plant-based Pozole!
I’ve been thinking a lot lately about New Mexico. Not sure why, other than the fact that I’m eager to go there again. As I probably mentioned on this site before, Laura and I were married there back in 2016, in Santa Fe. We chose that location because it’s so in tune with our energy and we knew our families would love it. For a long time I’ve daydreamed about moving there, opening up a little vegan cart on the plaza and enjoying all the amazing culture. But for now I’m left with memories of all the things we did there, and especially the food.
If you’re familiar with this site you’ll know I have a penchant for recipes that are inspired by the southwest. That’s a trend I don’t see stopping any time soon—it’s some of my favorite food. That’s why I’m excited to share this Southwestern Pozole recipe.
This Pozole is a delicious Mexican soup that I first discovered while visiting Santa Fe. It’s rich with cultural flavors like cumin and coriander, and, of course, the thing that New Mexico is known for: chile peppers. In this recipe I used Fresno chiles and a bit of New Mexico red chile powder for that authentic flavor. And since pozole often includes chicken and sometimes pork as well, I decided to veganize with Beyond Meat’s Lightly Seasoned Beyond Chicken Strips and Upton’s Naturals’ Chili Lime Carnitas Jackfruit. Together all of these things make for a hearty and comforting soup that you’ll love eating, especially as winter approaches and the days are getting colder.
Tell Me What You Think
As always, I’d love to hear your thoughts on this Southwestern Pozole if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. It’s always super fun to see these dishes out in the wild!
Southwestern Pozole
Ingredients
- 1 tsp. oil
- 1 onion chopped
- 6 cloves garlic minced
- 2 red chiles I used Fresno
- 1 package beyond meat beyond chicken strips roughly chopped
- 1 pack Uptons Chili Lime Jackfruit
- 3 15 oz. cans hominy posole
- 8 cups vegetable stock
- 1 Tbsp. ground cumin
- 1 tsp. ground coriander
- 1 Tbsp. dried oregano
- 1 Tbsp. New Mexican red chile powder
- 1 tsp. black pepper
- Salt to taste
- Radish cilantro, white onion and tortilla chips for garnish and lime
Instructions
- Heat oil over medium heat in dutch oven or stock pot. Add onion, peppers and garlic and sauté for 3 minutes.
- Add chicken and jackfruit, cook for another 3 minutes.
- Add hominy and broth and bring to a boil. Reduce to a simmer.
- Stir in spices and cook, covered, for 25 minutes.
- Serve with garnishes.
Notes
Nutrition
Why haven’t I ever tried this? It looks so delicious.
I live in New Mexico, Albuquerque to be more specific, and as a vegan I don’t eat posole anymore since there are no vegan places that make a recipe for vegans. Thank you for the recipe and I hope you do come back to visit New Mexico as we have wonderful places to see and lots of good vegan food to eat. Just not posole or a good green Chile recipe.
That’s great, Annleasa! I hope this recipe is just as good as any non-vegan posole you might find in the area. I tried to keep it as authentic as possible. And yes! We’ll be back for sure. My wife and I are both so in love with the state that we try to get out there as much as we can. I’d really love to go during Christmas sometime over the next few years. It seems like everything is so beautiful then, especially up in Santa Fe.