Dora Ramírez's Jackfruit Pozole Rojo – Rancho Gordo

Name: Dora Ramírez's Jackfruit Pozole Rojo – Rancho Gordo
Ingredients: 2 (20oz) (565g) cans young green jackfruit in brine, drained; 5 dried guajillo chiles, stems, and seeds removed (32g); 2 dried ancho chiles, stems, and seeds removed (38g); 5 dried chile de árbol, stems, and seeds removed (4g); 6 garlic cloves, peeled (18g); 1/2 large white onion, roughly chopped (152g) ( about 1 cup); 1/2 teaspoon dried Mexican oregano; 10 cups vegetable broth (2.3L); 3 (15oz) (425g) cans white hominy, drained, rinsed, or 4 1/2 cups cooked Rancho Gordo White Corn Posole/Hominy; 2 teaspoons salt; 1/8 teaspoon freshly ground black pepper; 1 tablespoon avocado oil; 1 large white onion, finely chopped (232g) (about 1 1/2 cups); 6 small red radishes, thinly sliced (60g); 2 tablespoons dried Mexican oregano; 1/2 small green cabbage, cored, thinly sliced (397g); 4 limes cut into quarters (268g); 1 bag corn chips or 4 tostadas

www.ranchogordo.com

In her new book Comida Casera, Culinary Institute of America-trained, Mexico-born chef Dora Ramírez (@dorastable) presents over 100 plant-based Mexican recipes, from traditional and Indigenous to...

View full recipe on www.ranchogordo.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ranchogordo.com.

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Ingredients

2 (20oz) (565g) cans young green jackfruit in brine, drained
5 dried guajillo chiles, stems, and seeds removed (32g)
2 dried ancho chiles, stems, and seeds removed (38g)
5 dried chile de árbol, stems, and seeds removed (4g)
6 garlic cloves, peeled (18g)
1/2 large white onion, roughly chopped (152g) ( about 1 cup)
1/2 teaspoon dried Mexican oregano
10 cups vegetable broth (2.3L)
3 (15oz) (425g) cans white hominy, drained, rinsed, or 4 1/2 cups cooked Rancho Gordo White Corn Posole/Hominy
2 teaspoons salt
1/8 teaspoon freshly ground black pepper
1 tablespoon avocado oil
1 large white onion, finely chopped (232g) (about 1 1/2 cups)
6 small red radishes, thinly sliced (60g)
2 tablespoons dried Mexican oregano
1/2 small green cabbage, cored, thinly sliced (397g)
4 limes cut into quarters (268g)
1 bag corn chips or 4 tostadas