Authentic Vegan Pozole
The fact that I was able to make an authentic vegan pozole recipe was everything to me.
Growing up, when my mom would make pozole, it was a big deal. She would start early in the day and we would wait impatiently for a bowl of warm, comforting, sometimes spicy pozole. It was my favorite, the perfect comfort food. My mom would call family and friends to let them know she made pozole and we would all gather together. It was a special occasion. My mom, in fact, was known to make the best pozole out of everyone.
That’s one of the reasons I love cooking so much, not only does it bring people together but it can take you back to a special time in your life with just one bite.
Food is love.
The moment Mitchell (my husband) and I decided to go vegan, I worried about recreating this special moment for my daughters. I wondered if I would ever have pozole again and a part of me was sad about it.
I gave it some thought and I realized the best part about pozole is the hominy and toppings. It’s basically a hominy soup. My mind started spinning with ideas, should I use butternut squash? mushrooms? But I craved authenticity, a taste that would take me back to my childhood. After giving it some thought I settled with jackfruit, it was the perfect meat substitute. It pulls apart, easy to flavor, and has that meaty consistency.
I’m happy to report that it worked! I was able to make an authentic vegan pozole recipe that even my mom could not deny, it tasted legit.
I slowly simmered the hominy in water with a white onion cut in fourths and a couple garlic cloves, a pinch of oregano and salt. Before I knew it the room was filled with that familiar aroma I love. In the meantime, I started preparing the red sauce by boiling new mexican chili pods. I love this red sauce which is also one of my mom’s recipes. We use it for enchiladas and chilaquiles.
Then I started prepping the jackfruit, I pulled it apart and sautéed in olive oil until crispy, I added a generous amount of salt trying to replicate the meaty taste. Once it was nice and charred, I transferred it into the pot with the hominy.
After making the red sauce i combined it with the hominy and jackfruit.
I sliced and diced all the toppings and called everyone to the table. Everyone waited impatiently to be served and I realized that my family traditions were still being passed down vegan and all.
- 2 cans 30oz white hominy, drained and rinsed
- 8 cups of vegetable stock
- 1 large white onion, peeled and cut into fourths
- 3 large garlic cloves, smashed
- 1 bay leaf
- 2 tsp of oregano
- 2 tsp of cumin
- 1 tsp of salt
- 1/2- 3/4 cup of the red chile sauce ( recipe on the blog, link in the post)
- white onion minced, sliced radishes, dried oregano, green cabbage thinly sliced, diced avocado, limes, tortilla chips
- 1. In a large pot, combine hominy, vegetable stock, onion, garlic, bay leaf, oregano. Bring to a simmer.
- 2. Mean while make the red sauce. ( recipe in blog and link in post)
- 3. Prepare jackfruit, drain, rinse and shred into pieces. Heat 1 tbsp olive oil and saute with cumin and salt until it begins to brown.
- 4. Combine the jackfruit to the pozole and simmer for 30 minutes
- 5. Add the red sauce and season with salt to taste
- 6. Serve pozole with toppings