Spicy vegan Mexican pozole with jackfruit and hot peppers


In this episode of EATKINDLY With Me, Amanda Castillo makes vegan Mexican pozole using jackfruit.

“Pozole is a traditional Mexican soup or stew normally made with hominy and meat, which is usually pork. But it can also be made with chicken and goat, ”says Amanda.

Of course, the vegan pozole is meatless. Instead, Amanda uses jackfruit to whip up this authentic Mexican dish.

“I thought jackfruit would be perfect for this recipe because when cooked properly and separated it really looks like pork,” she adds. “And I also feel like it absorbs flavors very well.”

There are three types of pozole: red, white and green. “I grew up eating red,” Amanda says.
She explains that the difference between the three pozoles is the sauce they are made from. Red pozole, Amanda’s type, has a red sauce, made with a variety of peppers. In her recipe, she includes guajillo peppers, ancho peppers and arbol peppers (it’s spicy!).

Amanda garnishes the dish with cabbage, radish, coarse sea salt and lime. “Some people add lettuce to their pozole, but my family prefers cabbage because it gives it a better crunch. Especially when it’s sitting in the pozole, it doesn’t get too soggy, ”she explains. She says you can also add diced onion.

“The jackfruit is really cooked and it looks so much like pulled pork, it’s crazy,” says Amanda. Are your stomachs still growling? Here’s how to make vegan Mexican pozole:

This vegan Mexican pozole is spicy and full of flavor. | Amanda Castillo for LIVEKINDLY

Red jackfruit pozole



  • 3 cups of hominy
  • 8 cups of water
  • ½ teaspoon of Mexican oregano
  • 3 cloves of garlic
    • ⅛ large white onion or ¼ small white onion
  • 1 teaspoon of sea salt

Jackfruit sauce

  • 3 guajillo peppers
  • 1 ancho pepper
  • 2 arbol chili peppers
  • ⅛ large white onion or ¼ small white onion
  • 2 cloves garlic
  • ½ teaspoon of Mexican oregano
  • 3 teaspoons of vegetable broth
  • 2-3 cups of water (1 cup reserved)
  • 20 oz box of green jackfruit
  • Olive oil


  • Cabbage, finely grated
  • Radish, sliced
  • limes, cut into wedges


  1. 1

    Remove the tops of the peppers and rinse the seeds under running water. Transfer to a saucepan with 3 cups of water (enough to cover the top) and boil for 5 minutes. Turn off the heat and cover for another 5 minutes.

  2. 2

    In a blender, add the chili peppers, 1 cup of water used to boil it, ⅛ white onion, 2 cloves of garlic, ½ teaspoon of oregano and 3 teaspoons of broth. Mix and set aside.

  3. 3

    Place the jackfruit on a cutting board and remove the inner triangular part and seeds. Place the pulled pieces of “pork” in a colander. Rinse well then transfer to a saucepan with boiling water. Boil for 5 minutes to eliminate the taste of the brine, then rinse under running water. Squeeze the water out of the jackfruit with paper towels.

  4. 4

    Heat the oil in a non-stick skillet over medium-high heat. Add the jackfruit and cook for 5 to 8 minutes or until crisp around the edges. Add the prepared sauce. Stir and cook for another 2 minutes. Put aside.

  5. 5

    Filter and rinse Hominy. Transfer to a medium saucepan over high heat with 8 cups of water. Place ⅛ of a white onion and 3 garlic cloves in a fine mesh bag, then place them in the pot. Add ½ teaspoon of oregano. Cover with a lid. Once it starts to boil, open the lid slightly, lower the heat to medium, and let it boil for 30 minutes.

  6. 6

    Add the jackfruit sauce to the pozole with 1 tablespoon of vegetable broth. Taste and add 1 teaspoon of salt if needed. Stir and boil for 20 minutes.

  7. 7

    Garnish with minced cabbage, diced onion, sliced ​​radishes and lime wedges.

Special Instructions / Equipment:

  • A fine mesh bag (or “soup sock”) makes it easier to cook the onion and garlic in the broth. If you don’t have it on hand, the mesh bag with whole garlic can also be used! Rinse it thoroughly, place your onion and garlic inside, then tie the opposite end. If you don’t have one either, toss your onion and garlic into the broth as is – just make sure to remove them from the broth before serving.
  • Mexican oregano comes from a different plant family than the traditional oregano you see in Italian cuisine. The difference between the two is subtle, but I think Mexican oregano has flavor profiles that suit Mexican dishes more naturally. If you don’t have Mexican oregano on hand, you CAN use traditional oregano in this recipe, but I very recommends using Mexican oregano if possible.

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