This vegan pozole verde recipe uses jackfruit instead of chicken to make a super flavorful and filling soup filled with healthy ingredients!
I love a good hearty soup, and this Mexican one is no joke! The flavor is unreal, and I love how easy you can customize it with all the topppings.
Pozole is one of those soups that just screams comfort. It’s filling yet nutritious and isn’t too labor intensive, making it the perfect weeknight family meal. It also stores well and gets even better with time so you can prepare it in advance!
Ingredients
Healthy, whole food ingredients make up this comforting pozole recipe:
- Onion
- Tomatillos
- Poblano peppers
- Jalapeño
- Garlic
- Cilantro
- Dried oregano
- Hominy
- Jackfruit
- Veggie broth
How To Make Vegan Pozole
Just a few simple steps stand between you and this deliciously satisfying soup recipe:
- Sauté the onion, tomatillos, peppers, and seasonings.
- Pulse the mixture in a blender to your desired consistency.
- Cook the hominy and jackfruit until slightly browned.
- Add the pureed tomatillo mixture and broth and simmer.
- Top and serve!
Serving suggestions
One of the many great things about this soup is how customizable it is! I love to offer a wide variety of toppings for the family to dress up their own however they like. Serve with a dollop of Vegan Sour Cream or some of our other favorite toppings:
- Red onion
- Green onions
- Jalapeno
- Sliced radishes
- Cabbage
- Avocado
- Chips
- Limes
Tips and tricks
Here are a few suggestions that should help you out when making this healthy vegan pozole:
- Your can of hominy may have salt in it. If so, do not add any salt until the end after you try it.
- Hominy is dried corn that is processed in a way that gives it a heartier bean like texture. If you can’t find any, corn or chickpeas would be a good substitute.
- You can leave out the jackfruit but it’s delicious with it and adds great texture since you brown it a bit.
- Make up the tomatillo mixture beforehand to save some time when making the soup.
- Or if you want to make this super easy, you can sub 2 ½ cups of tomatillo based salsa instead of the onion, salt, tomatillos, peppers, garlic and cilantro. Simply skip to the step where you brown the hominy and jackfruit, then add in the jarred salsa with the broth!
- The great thing about soups is that the flavor gets better with time! This makes this dish a great make ahead recipe. Just store it in your fridge in an airtight container for up to 5 days.
- You can also freeze in airtight freezer safe containers for up to three months! Just make sure to cool the coup before freezing.
- Reheat leftovers on the stovetop or microwave, top, and serve!
Common Questions
Traditional pozole is made with broth, pork or chicken, hominy, and chiles. This plant based version uses jackfruit instead of meat!
You can use corn or chickpeas as a substitute for hominy but it will change the flavor of your soup.
Posole is simply another way that some people spell pozole, the words mean the same thing, a delicious broth based soup filled with hominy and chiles!
Yes it is! It’s low calorie and packed with nutrients. You can also add more veggies as toppings to make it even healthier.
More Vegan Soup Recipes
Soups make the best family meals. They’re easy, filling, healthy, and delicious! Here’s some more family approved plant based soup recipes:
- Vegan Chicken Noodle Soup
- Easy Vegetable Minestrone Soup
- Healthy Vegan Tomato Soup
- Creamy Winter Squash Soup
- Healthy Vegan Carrot Soup
- Sweet Potato Soup
- Vegan Tortilla Soup
Vegan Pozole Verde Recipe
Equipment
Ingredients
- 1 cup sweet or yellow onion , chopped (see note)
- 1/2 – 1 teaspoon sea salt , optional (see note)
- Drizzle of oil or broth to sauté if oil-free
- 1 pound tomatillos , peeled and chopped (see note)
- 2 poblano peppers , seeded and chopped (see note)
- 1 jalapeno , seeded and chopped (see note)
- 4 cloves garlic , minced (see note)
- ¼ cup cilantro (see note)
- 1 teaspoon dried oregano
- 30 ounces hominy , canned
- 14 ounces jackfruit , canned, rinsed and shredded (optional)
- 4 cups veggie broth , low sodium if needed
To serve (optional):
- Red onion
- Green onions
- Jalapeno
- Sliced radishes
- Cabbage
- Avocado
- Chips
- Limes
Instructions
- Sauté the onion, salt (if using) and oil or broth until the onions are soft and browning. About 5 minutes.
- Add the tomatillos, peppers, garlic, cilantro and oregano and cook until the tomatillos have released their liquid and everything is beginning to brown. About 7-8 minutes.
- Next, take the mixture and carefully put it in a blender, making sure not to get burned. Pulse to chop. Make it as smooth as you prefer.
- Put hominy and jackfruit into the pot. Cook until browned a little, about 5 minutes.
- Add the pureed tomatillo mixture back in the pot, then add in the broth.
- Simmer for about 15 minutes until reduces a bit and thickens.
- Serve with whatever toppings you prefer!
Notes
- If you want to make this super easy, you can sub 2 ½ cups of tomatillo based salsa instead of the onion, salt, tomatillos, peppers, garlic and cilantro. Simply skip to the step where you brown the hominy and jackfruit, then add in the jarred salsa with the broth!
- Your can of hominy may have salt in it. If so, do not add any salt until the end after you try it.
- You can leave out the jackfruit but it’s delicious with it and adds great texture since you brown it a bit.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Nutrition and metric information should be considered an estimate.
Chelsee Lee says
What an interesting use for jack fruit