A Taste of the Places We Cannot Visit: Vegan Jackfruit Pozole Rojo
Celebrating the will be wedding of two dear friends with this celebratory Mexican soup
Kicking this off by saying: This is not a Cinco de Mayo post (though I do plan to make mezcal margaritas tonight to enjoy with the leftovers!)
The reason I decided to making vegan pozole last night is that I was supposed to be in Mexico, cutting a rug at the wedding of two very dear friends.
We love these two cuties and WILL cut a rug for them, but unfortunately it will have to wait a little bit.
In the meantime, though, we’re enjoying this pozole.
The traditional chicken pozole I made during my culinary journey around the world was one of my very favorite recipes, and when I saw this vegan pozole I knew I had to make it. And actually, the method is quite similar to the original, but this version uses jackfruit to mimic pulled pork. For the chile peppers, I used dried chiles I bought in New Mexico and have had in the freezer for nearly two years – somehow they’ve not lost their spice!
Anyways, I have to say, I was very skeptical while making this recipe. It seemed like a lot of broth and not much flavoring – and I did throw in some fresh ground onion powder and a dash of liquid smoke! But when the dish came together, the flavors were magnificent. Topped with a squeeze of lime, fresh cabbage, sliced radishes, avocado, blue corn tortilla chips and vegan sour cream to cut the perfect degree of spice – this soup will have you dancing!
Here’s the recipe, if you want to try it: Vegan Jackfruit Pozole Rojo
