Easy Vegan Pozole



This is hands down one of the best Pozole's I've ever had. And every time I make it I'm blown away! It comes together super easy. Trust me when I say, you MUST make this!!!!!

Ingredients:

Cooked Jackfruit, recipe below

30oz hominy, cooked 10 oz red enchilada sauce (filled 4 times with water) 7 oz green chiles 2 tomatoes, chopped 1 onion, chopped 2 beefless cubes 1/2-1 tsp Cayenne pepper 1 tsp Garlic powder 6oz can of tomato paste

1/2-1 bunch of cilantro 1tsp Salt 1 tbl flour 1/3 cup butter or vegan shortening, here is one 1 tsp sugar

Toppings (sliced radish, chopped cabbage, lime)


Directions:

In a medium sauce pan add a little oil and heat over medium-high heat

Add in your onions

Sauté for roughly 5 minutes until translucent

Add in your butter, hominy, chiles and tomatoes

Allow to cook down for roughly 3-5 minutes

Stir in your flour and seasonings

Mix well

Add in your enchilada sauce

Using your enchilada can fill 4 times with water and add to pan

Bring to a boil then turn down heat to low medium

Stir in your tomato paste and sugar

Mix well

Allow to cook covered for roughly 15 minutes

Remove lid and add in your jackfruit and 1/2 bunch chopped cilantro

Let sit for 5 minutes

Serve with chopped cabbage, radish, cilantro and lime

Slow cooked Jackfruit

Ingredients:

2 20oz cans of jackfruit in brine or water, drained ( I get mine here)

1 tbl of the following: cumin, chili powder

2 tbsp beef-less seasoning

½ tbl of cayenne pepper

Salt and pepper

¼ cup of vegan margarine

1/2 cup water

Directions:

Add all ingredients into the slow cooker and cook on high for 4 hours

Turn half way through

Remove and roughly shred/chop


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