veganoMediumFree

Red Jackfruit Pozole

Name: Red Jackfruit Pozole
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Cuisine: Mexican
Ingredients: 2 tins Tinned jackfruit; 3 Dried ancho chilli; 4 Dried guajillo chilli; 1500 ml Vegetable stock; 800 g Hominy corn; 1 White onion; 4 cloves Garlic; 1 cdita Dried Mexican oregano; 1 to taste Salt; 1 to taste Black pepper; 2 cdas Vegetable oil; 0.25 Iceberg lettuce; 6 Radishes; 12 Tostadas

65 min (20 prep + 45 cook) Medium 6 servings Moderno MX

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

Vegan red pozole with jackfruit and hominy corn in a rich ancho and guajillo chilli broth.

Servings

Custom:

💰 Estimated cost: £7.36

£1.23 per person

* Approximate prices based on UK supermarkets

Ingredients

2 tins Tinned jackfruit(Jackfruit en conserva in Mexico)~£2.50find
3 Dried ancho chilli(Chile ancho seco in Mexico)~£0.60find
4 Dried guajillo chilli(Chile guajillo seco in Mexico)~£0.50find
1500 ml Vegetable stock(Caldo de verduras in Mexico)~£0.80find
800 g Hominy corn(Maíz cacahuazintle in Mexico)~£1.20find
1 White onion(Cebolla blanca in Mexico)~£0.30find
4 cloves Garlic(Ajo in Mexico)~£0.10find
1 cdita Dried Mexican oregano(Orégano mexicano in Mexico)~£0.10find
1 to taste Salt(Sal in Mexico)~£0.05find
1 to taste Black pepper(Pimienta negra in Mexico)~£0.05find
2 cdas Vegetable oil(Aceite vegetal in Mexico)~£0.10find
0.3 Iceberg lettuce(Lechuga in Mexico)~£0.36find
6 Radishes(Rábanos in Mexico)~£0.20find
12 Tostadas~£0.50find

About this recipe

Vegan red pozole with shredded jackfruit and hominy corn in a rich dried chilli broth. Served with all the classic toppings: shredded cabbage, radishes, dried oregano and tostadas.

History & Origin

Pozole is one of the most sacred dishes in Mexican gastronomy, with roots stretching back to Aztec rituals where hominy corn represented the human body. After the Spanish conquest, the recipe was adapted by substituting pork for the original ingredient, and red, white and green pozole became festive dishes served across Mexico at weddings, quinceañeras, public holidays and cold winter weekends. This jackfruit version respects all the essential elements of pozole: the pre-cooked hominy that blooms like a flower, the deep broth of dried chillies, and the ritual of toppings that each diner adds to their own taste. The shredded jackfruit, braised in the same ancho and guajillo chilli sauce, adds body and texture to the broth. A perfect recipe for vegan celebrations or anyone wanting to enjoy pozole without meat.

Estimated cost

£7.00

Total cost

£1.17

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

250

Calories

Protein

45g

Carbohydrates

Fat

Fibre

620mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Devein and soak the ancho and guajillo chillies in boiling water for 20 minutes until soft.
2
Drain the jackfruit and shred with your hands or two forks into thick strips.
3
Blend the soaked chillies with 2 garlic cloves, ½ onion and 1 cup of the soaking water. Strain the sauce.
💡 Strain the sauce to remove seeds and skins.
4
Heat oil in a large pot over medium-high heat. Add the strained chilli sauce and cook for 5 minutes until it darkens.
5
Add the vegetable stock and pre-cooked hominy corn. Bring to the boil.
6
Add the shredded jackfruit. Reduce the heat and simmer for 30 minutes. Season with salt, pepper and dried oregano.
7
Adjust the seasoning. The broth should be flavourful and deep red.
8
Serve in deep bowls with shredded cabbage, sliced radishes, dried oregano and tostadas on the side.