quick+easy
66 VegNews HOLIDAYS 2019
Jackfruit Pozole Verde
Shredded, meaty jackfruit and
chewy hominy add heartiness to this
garlic- and chili-infused soup.
Serves 6
For the soup:
8 large tomatillos, quartered
2 medium jalapeños, cut in half
and deseeded
1 medium yellow or white onion,
1 / 2 cut into quarters,^1 / 2 diced,
divided
4 garlic cloves
2 poblano peppers
1 / 2 cup tightly packed cilantro leaves
and stems
1 tablespoon vegetable oil
1 / 2 tablespoon ground cumin
1 (14-ounce) can green jackfruit,
drained, rinsed, and shredded
1 (30-ounce) can hominy, drained
and rinsed
12 cups vegetable broth
21 / 2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried Mexican oregano
For the garnish:
1 cup thinly sliced radishes
1 / 2 cup chopped cilantro
1 tablespoon dried Mexican oregano
1 lime, cut into 6 wedges
1 cup corn chips or 6 tostadas- For the soup, preheat oven to 400
degrees. Lightly oil a large roasting pan
and toss tomatillos, jalapeños, quartered
onion, and garlic. On a separate baking
sheet, place poblano peppers. Roast
tomatillo mixture and poblanos for
20 minutes, turning halfway through. - Remove from oven and let tomatillo
mix rest for 10 minutes. Place poblanos
in a sealed container to sweat for 10
minutes. Under gently running water,
remove roasted skin and seeds and
discard. Into a blender, add poblanos,
tomatillo mixture, and cilantro.
Blend until smooth. - In a large soup pot over medium-high
heat, warm oil. Sauté diced onion for 4
minutes. Add cumin and sauté for 2 more
minutes. Add jackfruit and sauté for 3
more minutes. Add hominy, broth, salt,
Pozole
Want to switch up your Christmas
get-together this year? This traditional
Mexican soup is a surefire way to
bring some spice and holiday spirit
to your winter gatherings.by EDDIE GARZA
photo by STEVEN SEIGHMANPerfect