Jackfruit Green Pozole
Mexican Jackfruit Green Pozole
- – 1 1/2 pounds raw green Jackfruit
- – 32oz vegetable Stock
- – 4 poblano peppers
- – 5 serrano peppers
- – 1 bunch cilantro
- – 4 green tomatillos (medium sized)
- – 1 can 29oz white (hominy rinsed and drained)
- – 1 can 29 0z garbanzo beans
- – 2-3 Garlic cloves
- – 1 medium onion
- – 1/2 cup Pumpkin seeds
- – Oil free Chips/tostadas
Spices:
- – 1 tsp cumin powder
- – 1 tsp Dried oregano
- – 2 tsp Mexican dried epazote
- – 1/4 tsp Black pepper
- – Total seasoning (Goya)
- – Salt (to taste)
Garnish Ingredients:
- – Cilantro (chopped)
- – radish (sliced)
- – Lettuce (shredded)
- – Onion (slivers)
- – Dried oregano (optional)
Green Paste:
- Roast pumpkin seeds set aside
- Broil poblano peppers, green tomatillos, Serrano peppers until roasted from both sides
- Sweat poblano peppers and remove skin, stem and seeds
- Blend pumpkin seeds, poblano peppers, serrano peppers, green tomatillos, 1⁄2 bundle of cilantro, 1⁄2 onion, 1 garlic clove, 1 tsp cumin, 1 tsp dried oregano, 1 tsp Mexican dried or fresh epazote, salt to taste, aproxamidly 1⁄2 cup water/vegetable stock or as needed to blend into a paste consistency
- Set aside green paste
Pozole:
- Sauté chopped onion with water until translucent and add One minced/chopped garlic clove mix and stir
- Sauté/steam jackfruit until fork tender. once ready pour into pot with sautéed onion and garlic
- Add rinsed and drained hominy
- Add cooked garbanzo beans
- Add 32oz vegetable stock
- Cook at medium heat and allow to simmer
- Add green paste into pot and stir and mix into broth
- Add salt, black pepper, cumin, oregano, total seasoning to taste, adjust spices
- Serve with garnish and oil free tortilla chips or oil free tostadas!
Options: Serve with brown rice!
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