Vegan Green Chicken Pozole

Elevate your comfort food game with this vibrant Vegan Green Chicken Pozole, a plant-based twist on the traditional Mexican classic! Crafted with tender, shredded young green jackfruit as a flavorful chicken substitute, this hearty stew is brimming with the earthy goodness of hominy and infused with a zesty green blend of tangy tomatillos, fresh cilantro, parsley, and spicy jalapeños. Simmered to perfection in a fragrant vegetable broth seasoned with cumin and oregano, this dish delivers authentic flavors while remaining completely vegan. Ready in just an hour, it’s perfect for weeknight dinners or crowd-pleasing gatherings. Top each bowl with sliced radishes, creamy avocado, crisp shredded lettuce, and a squeeze of fresh lime for a beautifully textured and vibrant finish. This recipe is a must-try for anyone craving a warming and flavorful comfort dish that’s both nourishing and satisfying.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 cans (each 20 oz) canned young green jackfruit
• 2 cans (each 25 oz) hominy
• 1 large white onion
• 4 large garlic cloves
• 1 bunch fresh cilantro
• 0.5 bunch fresh parsley
• 1 pound tomatillos
• 2 medium Jalapeño peppers
• 6 cups vegetable broth
• 2 tablespoons canola oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 teaspoons salt
• 0.5 teaspoon black pepper
• 1 large avocado
• 5 small radishes
• 1 large lime
• 1 cup shredded lettuce

Directions

Step 1

Drain and rinse the jackfruit well. Pat dry and cut out the core. Shred the jackfruit into smaller pieces with your fingers to give it a chicken-like texture.

Step 2

In a large pot, heat the canola oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add the minced garlic and continue to sauté for another minute until fragrant.

Step 4

Meanwhile, husk and rinse the tomatillos. In a blender, combine tomatillos, cilantro, parsley, jalapeños, and 1 cup of vegetable broth. Blend until smooth.

Step 5

Pour the green mixture into the pot with the onion and garlic, cooking over medium heat for about 5 minutes until it thickens slightly.

Step 6

Add the shredded jackfruit, rinsed hominy, remaining vegetable broth, cumin, oregano, salt, and black pepper to the pot. Stir well to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and simmer for 30 minutes, stirring occasionally.

Step 8

Taste and adjust seasoning if necessary.

Step 9

While the pozole is cooking, prepare the garnishes. Thinly slice the radishes, avocado, and lime for serving.

Step 10

Serve the pozole hot, garnishing each bowl with sliced radishes, avocado, a squeeze of lime, and a handful of shredded lettuce.

Nutrition Facts

Serving size	(3801.4g)

Amount per serving	% Daily Value*
Calories	1783.0

Total Fat 74.6g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 15.5g
Cholesterol 2.3mg	0%
Sodium 9020.4mg	0%
Total Carbohydrate 253.1g	0%
Dietary Fiber 68.7g	0%
Total Sugars 58.6g
Protein 48.2g	0%

Vitamin D 0IU	0%
Calcium 786.8mg	0%
Iron 21.0mg	0%
Potassium 11089.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.8%

Protein: 10.3%

Carbs: 53.9%