The Best Vegan Pozole That Doesn’t Sacrifice on Flavor | EATKINDLY With Me

avocado

🥗Healthier: smashed peas

💰Cheaper: sour cream

Smashed peas provide creaminess with lower cost.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Using water with bouillon is more economical.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and often less expensive.

cabbage

🥗Healthier: kale

💰Cheaper: lettuce

Lettuce is a lighter, cost-effective alternative.

Remove tops from guajillo chilies and rinse them under running water to clean.

Boil the chilies in 2 cups of water for 5 minutes to add moisture.

Cover and let the chilies steam for another 5 minutes after boiling.

In the meantime, prep the onion and garlic by chopping 1/8 of an onion and mincing 2 garlic cloves.

After steaming, place the chilies in a blender with the reserved boiling water, chopped onion, minced garlic, Mexican oregano, and vegan bouillon.

Blend the mixture until smooth and taste for seasoning.

Open the can of jackfruit, cut off the hard bottom portion, and remove any seeds.

Rinse the jackfruit under cold water, then boil it for 5 minutes to remove brine.

Transfer the jackfruit to a strainer and rinse with cold water, squeezing out excess moisture.

Heat olive oil in a large pot, then add the jackfruit and cook for 5-8 minutes until it starts to brown.

Add the blended sauce to the browned jackfruit, stirring quickly to combine, and cook for an additional 2 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary