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
Kommentarer