A light and flavorful pozole made with jackfruit, green sauce, and garnished with fresh avocado, cilantro, lime, and cashew cream. Perfect for spring season.
1: Preheat oven to 400°F.
2: Place green sauce ingredients (green onions, tomatillos, ancho chili pepper, and garlic cloves) onto a baking sheet. Roast for 20-25 minutes.
3: Once done cooking, add to blender and blend on high until smooth. Set aside.
4: In a large soup pot, add olive oil and turn on to medium high heat.
5: Once hot, add white onion and a pinch of salt, then sauté for 2-3 minutes.
6: Add garlic and jalapeño and sauté for 1-2 minutes.
7: Toss in cumin and coriander and mix to toast the spices.
8: Add jackfruit and hominy, and sauté for 2-3 minutes.
9: Add a splash of veggie broth if needed to deglaze the bottom of the pot.
10: Add in green sauce mixture and stir. Sauté for 2-3 minutes.
11: Add the rest of the veggie broth and remaining salt. Lower heat to medium low, cover, simmer, and cook for 15 minutes while stirring occasionally.
12: Uncover and taste for salt, adding more if needed.
13: Serve in bowls and garnish with avocado, cilantro, lime wedges, green onion, and drizzle with cashew cream.
