Southwestern Pozole
This vegan take on the traditional Mexican dish, Pozole Rojo, incorporates all the flavors of the country with plant-based proteins. It's perfect for a chilly day.
Yield: 8 cups
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
This recipe is gluten-free.
Nutrition
Serving: 1g