Jackfruit Pozole
Chef
Hans Dannerhoj
Hospital
JFK Medical Center
Yield
24 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
4 tbsp Canola Oil
1½ cup Onions, Fresh, Chopped
3 tbsp Minced Garlic Cloves
6 tsp Ground Cumin
6tsp Smoked Paprika
6 tsp light Chili Powder
6 tsp Ancho Chili Powder
8 cups Jackfruit
4 can Chopped Tomatoes
6 qt Vegetable Broth
4 tbsp Chipotle Peppers Minced
1 tbsp Ground Black Pepper
1 tbsp Kosher Salt
4 Whole Bay Leaf
8 cups White Hominy, Drained, Rinsed
1/3 cup Lime Juice
Garnish
20 Avocado Sliced
4 bunch Cilantro, Fresh, Chopped
24 Radish cut into Strips.
12 Lime Wedges Quartered
12 Corn Tortillas Cut into Strips and Fried
1½ cup Onions, Fresh, Chopped
3 tbsp Minced Garlic Cloves
6 tsp Ground Cumin
6tsp Smoked Paprika
6 tsp light Chili Powder
6 tsp Ancho Chili Powder
8 cups Jackfruit
4 can Chopped Tomatoes
6 qt Vegetable Broth
4 tbsp Chipotle Peppers Minced
1 tbsp Ground Black Pepper
1 tbsp Kosher Salt
4 Whole Bay Leaf
8 cups White Hominy, Drained, Rinsed
1/3 cup Lime Juice
Garnish
20 Avocado Sliced
4 bunch Cilantro, Fresh, Chopped
24 Radish cut into Strips.
12 Lime Wedges Quartered
12 Corn Tortillas Cut into Strips and Fried
preparation
Instructions
1. Heat a Dutch oven or heavy soup pot over medium heat add the oil, onions and sauté for 4 minutes then add the garlic, cumin, paprika, chili powder and ancho powder and sauté for 3 more minutes until fragrant
2. Next add the Jackfruit and cook for 2 minutes until coated with spices, then add the chopped tomatoes, Vegetable Broth, Chipotle, salt, pepper and bay leaf bring to a boil then lower and simmer
3. Add the Hominy and simmer for 30-35 minutes
4. Shut the heat off and stir in the lime juice
Plate
Ladle 1-2 cups of the soup into a bowl
Garnish the soup with the Radish, Cilantro, Avocado and Tortilla strips.
Serve the lime wedge on the side.
2. Next add the Jackfruit and cook for 2 minutes until coated with spices, then add the chopped tomatoes, Vegetable Broth, Chipotle, salt, pepper and bay leaf bring to a boil then lower and simmer
3. Add the Hominy and simmer for 30-35 minutes
4. Shut the heat off and stir in the lime juice
Plate
Ladle 1-2 cups of the soup into a bowl
Garnish the soup with the Radish, Cilantro, Avocado and Tortilla strips.
Serve the lime wedge on the side.
