Facebook Twitter

Vegan Pozole - Instant Pot

Vegan Pozole - Instant Pot

From POUCHES of Jackfruit
Calories 356 (19% from fat)
Fat 7.6 gram
Saturated Fat 0.2 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 1438 mg.
Carb. 63 gram
Fiber 14 gram
Sugar 16 gram
Sugar Alcohol 0 gram
Protein 6 gram

From CANNED Jackfruit
Calories 349 (9% from fat)
Fat 3.5 gram
Saturated Fat 0.2 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 991 mg.
Carb. 75 gram
Fiber 8 gram
Sugar 8 gram
Sugar Alcohol 0 gram
Protein 4 gram

Ingredients


1 Tbsp. olive oil

2 cups onion, chopped

8 cloves (8 tsp.), minced

2 cans (7 oz. each) salsa verde


4 pouches (10 oz. each) BBQ Jackfruit
(We used The Jackfruit Company BBQ Jackfruit.)

OR

2 cans (20 oz. each) jackfruit


6 cups unsalted vegetable broth

2 cans (25 oz. each) Hominy, drained
(We used Juanita's Mexican Style Hominy.)

OPTIONAL TOPPINGS / GARNISHES

radish, sliced thin

oregano, dried

lime juice

pepper flakes

cilantro, chopped


Pozole is a traditional Mexican soup, made with hominy (a processed corn with the germ removed) and meat, traditionally pork. Instead of pork, we made ours with jackfruit, a fruit that has the texture of meat. We prefer using jackfruit that's been canned or sold in pouches because much of the hard work preparing the jackfruit is already done.

This recipe is HIGH in sodium. If you're on a reduced sodium diet, you should consider another option.

1. Set the Instant Pot to sauté. Then add the olive oil, onion and garlic and sauté for 5 minutes.

2. Stir in the salsa verde and continue to cook for 1 minute.

3. Stir in the jackfruit and cook for 2 more minutes.


If you're using Jackfruit in a POUCH, DO THIS.

4. Stir in the 6 cups of vegetable broth and cans of hominy.

5. Secure the lid. Set the Instant Pot to “Manual” and “High Pressure” then enter 10 minutes to cook.

6. Wait for the natural pressure release OR 20 minutes after you started, release the pressure with the valve so you can open it right away. (Simply point the sealing valve to venting.)


If you're using Jackfruit in a CAN, DO THIS.

4. Use a potato masher and break up the jackfruit.

5. Stir in the 6 cups of vegetable broth.

6. Secure the lid. Set the Instant Pot to “Manual” and “High Pressure” then enter 10 minutes to cook.

7. Wait for the natural pressure release OR 20 minutes after you started, release the pressure with the valve so you can open it right away. (Simply point the sealing valve to venting.)

8. Add the hominy and set to cook on manual for 1 minute.

9. Wait for the natural pressure release OR 20 minutes after you started, release the pressure with the valve so you can open it right away. (Simply point the sealing valve to venting.)


Stir everything together. Dish out about 2 cups per serving. Add garnishes to your taste.

Yield: 8 Servings


Vegan Pozole - Instant Pot 

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Microwave on high for approximately 3 - 4 minutes. Keep the container open a little to allow steam to escape.


  • Print Friendly and PDF
    More Recipes

    Main DishesMain Dishes