Jackfruit Green Pozole
Mexican Jackfruit Green Pozole
Ingredients
- - 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
Instructions
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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