This vegan pozole verde is made with veggies, spices and hominy, and uses jackfruit instead of chicken. A flavor, hearty version of the traditional recipe.
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.