Spicy Pozole Verde with Jackfruit, Chayote, and Tomatillo Serrano Salsa

Dive into our hearty, plant-based pozole, packed with succulent jackfruit and diced chayote, simmered with True Foundations Tomatillo Serrano Sauce. This traditional Mexican stew is given a contemporary twist, perfect for the modern palate, seeking bold, spicy flavors with a hint of toasted cumin. It's an ideal choice for a wholesome yet satisfying meal, garnished with fresh cabbage, radishes, and onions, plus a splash of lime and crunchy tortilla strips. Feature this vegan delight on your menu to attract health-conscious diners.

Made with:

9800 - Gold Label Savory Roasted Vegetable Base 9902 - Custom Culinary Tomatillo Serrano Sauce

What You'll Need

Yield: 24 Servings

Quantity	Ingredients
2 lbs.	Tomatillos, peeled
	Jackfruit
as needed	Olive oil as needed
2 ea.	Onion, thinly sliced
2 ea.	Poblano chile, diced
¼ cup	Garlic, minced
1 Tbsp.	Cumin seeds, toasted ground
1 ea.	Jackfruit, prepared, drained, # 10 can
1 ea.	Chayote, cored, diced
1 cup	Vegetable stock 1 cup
as needed	Salt as needed
as needed	Black pepper, ground as needed
	Stock
1 qt.	Custom Culinary Tomatillo Serrano Sauce
½ bu.	Cilantro, leaves, and stems
1/3 cup	Savory Roasted Vegetable Base, prepared to make 3 qt.
¼ cup	Masa harina
	Accompaniments
½ ea.	Cabbage head, sliced into thin strips
6 ea.	Radishes, thinly sliced
1 cup	Onion, white, small dice
3 ea.	Limes, cut into wedges
1 bu.	Cilantro, coarsely chopped
8 ea.	Corn tortillas, julienned, fried

PREPARATION

For the Stock:

Combine the tomatillo puree, Tomatillo Serrano Salsa, and cilantro in a blender. Blend until smooth.
Combine the 1 cup of stock and masa. Whisk together.

For the jackfruit mixture:

Place the tomatillos on a baking sheet. Roast under the broiler until slightly charred and soft all the way through. Turn periodically while roasting.
Pour the tomatillos and all of their liquid into a blender and blend until smooth.
Heat a sauté pan over medium-high heat. Add olive oil to coat the pan.
dd the onions, sauté until golden brown. Add the poblano and sauté for 1 minute.
Add the garlic and spices and cook until aromatic.
Add the hominy, jackfruit, and chayote. Stir to coat with the onion mixture.
Add 1 cup stock, and simmer until the liquid evaporates. Season with salt and pepper and set aside.

For the Pozole:

Place the tomatillo mixture and remaining stock in a large sauce pot. Bring to a simmer.
Whisk in the masa and stock mixture and bring back to a simmer.
Let cook for 15 – 30 minutes or until the flavors meld. Adjust seasoning.
Serve the posole in bowls accompanied by finely shredded cabbage, thinly sliced radishes,
onions, lime wedges, and cilantro.
Top with fried tortilla strips.