Jackfruit Pozole
Warm Corn Tortillas
Ingredients
- 1 onion, chopped
- 1 large poblano pepper, seeded and chopped
- 1 Tbsp olive oil
- 3 cloves garlic, minced
- 1 Tbsp taco seasoning mix
- 1 (32-oz) carton low-sodium vegetable broth, divided
- 2 (4-oz) cans diced green chiles, drained
- ½ cup chopped fresh cilantro
- 2 (15-oz) cans pinto beans, drained and rinsed
- 1 (25-oz) can white hominy, drained and rinsed
- 2 (9-oz) pkg lightly seasoned jackfruit
- 1 Tbsp fresh lime juice
- 1½ cups thinly sliced green cabbage
- 6 large radishes, thinly sliced
Instructions
- Cook onion and poblano pepper in hot oil in a large Dutch oven over medium-high heat, 5 minutes or until onion is tender, stirring occasionally. Add garlic and taco seasoning; cook and stir 30 seconds.
- Spoon onion mixture into a blender. Add ½ cup broth, green chiles, and cilantro. Cover and blend until smooth.
- Cook blended onion mixture in Dutch oven over medium heat 5 minutes or until thickened, stirring often. Stir in 3½ cups broth, beans, and hominy. Bring to a boil; reduce heat to medium-low.
- Add jackfruit, and cook 5 minutes or until thoroughly heated, stirring occasionally. Stir in lime juice. If desired, season with salt and pepper to taste. Top with cabbage and radishes before serving.
Side Dish Ingredients
- 12 organic soft taco-size corn tortillas
Side Dish Instructions
- Wrap tortillas in a damp paper towel. Microwave at HIGH 30 seconds to 1 minute or until thoroughly heated. Serve tortillas alongside soup.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
319
|
110
|
429
|
| Fat (g) | 6 | 2 | 8 |
| Sat. Fat (g) | 0 | 0 | 0 |
| Protein (g) | 12 | 2 | 14 |
| Carb (g) | 54 | 23 | 77 |
| Fiber (g) | 19 | 3 | 22 |
| Sodium (mg) | 1091 | 10 | 1101 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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- Matching Grocery List
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