Pozole verde

We like to serve pozole topped with shredded cabbage, sliced radishes and cilantro. It’s like a salad on top of a soup! If you can’t find jackfruit, you can replace it with a can of black or pinto beans. This recipe is adapted from Veggies Don’t Bite and serves 3.

Ingredients

• 14 ounces canned jackfruit in brine, drained and shredded

• ½ teaspoon chili powder

• 15 ounces canned hominy, drained

• 1 cup salsa verde (mild or medium, according to your taste)

• 3 cups veggie broth , low sodium if needed

• To serve (optional):

• Shredded cabbage, scallions, cilantro, sliced radishes, lime wedges

Instructions

1. Sauté the jackfruit with chili powder in some oil or broth until slightly brown, about 5 minutes.

2. Add the hominy, salsa verde and veggie broth and simmer for about 15 minutes until soup reduces a bit and thickens.

3. It’s that easy! Serve with whatever toppings you prefer and enjoy!

Tell us what you think!

Share your comments at https://dailyvegan.beehiiv.com/p/pozole-verde

Do you have a recipe you’d like featured in the Daily Vegan?

Reply to this email (or comment on the website) with your recipe and we’ll be in touch.

Tell your friends about Daily Vegan!

Forward this email to them or tell them to go to http://dailyvegan.org and enter their email address at the top of the page, so they, too, can receive a healthy vegan recipe in their inbox every day. Thanks!