Cooking for Luv: Vegetarian + Vegan Recipes
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Jackfruit Posole Stew

13 Mar Jackfruit Posole Stew

Inspired by a traditional meaty Mexican Posole stew, this healthier vegan version develops a ton of flavor in a quick cook time. The hominy has an addicting flavor and texture, the canned beans cut the cooking and prep time, the mock chicken broth and chipotles brings the spice and flavor that the meat usually provides in the traditional version, the jackfruit looks and has the texture of  meat, and the toppings create an awesome crunch creating a somewhat salad soup hybrid. One of my favorite comfort foods, this stew is an easy and hearty one pot meal to warm your heart and soul.

Jackfruit Posole Stew
Serves 4
Total Time
45 min
Total Time
45 min
Stew
  1. 2 Tablespoons Extra Virgin Olive Oil or Grapeseed Oil
  2. 1/2 Small Red Onion, peeled and finely diced
  3. 2 Cloves Garlic, peeled and minced
  4. Juice from 1 Lime (about 1 tablespoon)
  5. 1 Tablespoon of good quality Tequila (optional)
  6. 1 Can of Jackfruit, drained and rinsed
  7. 3 chilies in adobo from 1 small can, finely chopped
  8. 1-15 Ounce Can of Fire Roasted Crushed Canned Tomatoes
  9. 1 Cup of Sweet Corn, fresh or frozen
  10. 2 Large Carrots, washed and sliced into ½ inch half-moons
  11. 1-15 Ounce Can of Black Beans, rinsed and drained
  12. 1-29 Ounce Can of Hominy, rinsed and drained
  13. 4 Cups of Mock Chicken Broth (I like 3 Edward & Sons No Chick'n Cubes diluted in hot water)
  14. 1 Tablespoon Kosher Salt
Garnish
  1. 2 Cups of High Quality Tortilla Chips (thin restaurant style), slightly broken up
  2. 1/4 Cup Watermelon Radish (can substitute any radish type), thinly sliced into rounds
  3. 1 Cup, stemmed and roughly chopped
  4. Juice from 1 Lime
  5. 4 full rounds of VERY thinly sliced Red Onion
  6. ½ Head of Iceberg lettuce, shredded
  7. 1 Avocado, diced
  8. 1/2 Jalapeno, thinly sliced
  9. 4 tablespoons greek yogurt, crema, or sour cream, vegan versions for non-dairy folks
Instructions
  1. Heat Oil in a large stock pot on medium high heat, add Onion, Garlic and a pinch of salt and sauté until fragrant and they start to color, about 3 minutes.
  2. Add Tequila and Lime Juice to deglaze the pan and cook for 1 minute.
  3. Add Chilies and Jackfruit and cook for 5 minutes.
  4. Add Tomatoes, stir and cook for a couple minutes.
  5. Add Corn, Carrots, Hominy, and Beans, stir to combine, cook for a couple minutes, adding a couple pinches of salt, then add Stock and bring to a boil.
  6. Reduce heat to medium and simmer for at least 30 minutes and up to 1 hour 30 minutes. Salt to taste. (at this point, if you have time, you can let the soup chill in the fridge overnight- like most soups, it gets better as it sits!)
  7. Divide stew into bowls. Top with Tortilla Chips (they will soften and get extra yummy), then Lettuce, then Onion, then Cilantro, then Radish, then Avocado, then Jalapeño, and finish it all with squeeze of Lime.
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