VEGAN POZOLE ROJO | Jackfruit Meat | Easy Mexican Food

* HUGE TIP: You can cut the process in less than half the time buy NOT using jackfruit in brine! Instead use jackfruit in water that just needs a good rinsing and break it up. (seeds an all! Similar to the video but without the boiling method) I also talked about it in my instagram highlights the difference of jackfruit in brine VS in water! I’ll link it here! 💖

https://store.edwardandsons.com/produ...

https://thrivemarket.com/p/native-for...

Native Forest Organic Jackfruit, Vegan Meatless Alternative, 14 Ounce Cans (Pack of 6)
https://www.amazon.com/dp/B01516LOTS/...

https://www.walmart.com/ip/Native-For...


Hi guys!
Welcome back to my channel.
My name is Airam pronounced like “eye-rum.”

Today I have a deliiiicioso pozole rojo for you guys!
I called up my mom for some advice & some tips, wrote some things down but did my very own twist to her recipe! I grew up eating white pozole but red pozole always caught my eye just a tadddd more! So I veganized it, perfected it & here I have the recipe for you guys!
This batch makes enough for roughly 10-15 servings!
You can always double, triple for a special occasion!

I hope you guys enjoy this recipe!

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Ingredients used:

Pozole:

Juanitas Large Can Hominy (110oz 6LB 14 oz)
Water
(Enough to barely cover the hominy)
Chile Rojo
(see below)
Garlic/Thickener
(see below)
2 Cups Vegetable Broth
1 Tsp Oregano
1 Bay Leaf
3 Tbsp Salt or Salt to Taste

Jackfruit:

2 Cans Trader Joes Jackfruit
(cooked my special method to remove brine taste! As seen in my previous videos!)

Chile Rojo:

1 Dried Chile Pasilla
5 Dried Guajillo
1/2 Cup Cooking Water

Garlic/Thickener:

2 Cups Water
1/2 Cup Cooked Hominy
6 Garlic Cloves

Chile Pozolero:

35ish Toasted Chile de Arbol
1/2 Cup Water
1 Garlic Clove
1 Tsp Salt

Toppings:

Cabbage
Dice Red Onion
Sliced Radishes
Lime
Tostadas on the side