Vegan Green Chicken Pozole
Dive into the vibrant flavors of Vegan Green Chicken Pozole, a plant-based twist on the classic Mexican soup that’s brimming with wholesome ingredients and fresh spices. This hearty recipe swaps traditional chicken for shredded young green jackfruit, delivering a tender, meat-like texture while keeping the dish entirely vegan. A bright, zesty tomatillo and jalapeño sauce serves as the foundation of the broth, infused with aromatic cilantro, parsley, garlic, and smoky cumin. Packed with hominy for a touch of sweetness and chew, this satisfying pozole is perfect for any occasion. Ready in just an hour, it’s topped with crisp radishes, creamy avocado, shredded lettuce, and a squeeze of lime for a refreshing contrast. Perfect for fans of vegan Mexican recipes, this dish delivers bold flavors and nourishing comfort in every bowl!
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Recipe Information
Ingredients
- 2 cans (each 20 oz) canned young green jackfruit
- 2 cans (each 25 oz) hominy
- 1 large white onion
- 4 large garlic cloves
- 1 bunch fresh cilantro
- 0.5 bunch fresh parsley
- 1 pound tomatillos
- 2 medium Jalapeño peppers
- 6 cups vegetable broth
- 2 tablespoons canola oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 0.5 teaspoon black pepper
- 1 large avocado
- 5 small radishes
- 1 large lime
- 1 cup shredded lettuce
Instructions
Drain and rinse the jackfruit well. Pat dry and cut out the core. Shred the jackfruit into smaller pieces with your fingers to give it a chicken-like texture.
In a large pot, heat the canola oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and continue to sauté for another minute until fragrant.
Meanwhile, husk and rinse the tomatillos. In a blender, combine tomatillos, cilantro, parsley, jalapeños, and 1 cup of vegetable broth. Blend until smooth.
Pour the green mixture into the pot with the onion and garlic, cooking over medium heat for about 5 minutes until it thickens slightly.
Add the shredded jackfruit, rinsed hominy, remaining vegetable broth, cumin, oregano, salt, and black pepper to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and simmer for 30 minutes, stirring occasionally.
Taste and adjust seasoning if necessary.
While the pozole is cooking, prepare the garnishes. Thinly slice the radishes, avocado, and lime for serving.
Serve the pozole hot, garnishing each bowl with sliced radishes, avocado, a squeeze of lime, and a handful of shredded lettuce.
Nutrition Facts
Calories |
1783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 15.5 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 9020 mg | 392% | |
| Total Carbohydrate | 253.1 g | 92% | |
| Dietary Fiber | 68.7 g | 245% | |
| Total Sugars | 58.6 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 787 mg | 61% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 11090 mg | 236% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
