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jackfruit and bean soup in white bowl with avocado, radishes and lime

Spicy Vegan Pozole Verde with Jackfruit

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This vegan pozole recipe features a rich broth that uses roasted jalapeños to create a satisfyingly smoky flavour. Inspired by the traditional Mexican stew, this vegan pozole uses pulled jackfruit and protein-packed pinto beans in place of chicken. It’s so delicious and comes together in 1 hour.
Cuisine Mexican
Diet Gluten Free, Vegan, Vegetarian
Keyword beans, hominy, jackfruit, pozole, stew
Dietary Preference dairy free, Gluten-Free, nut free, vegan, vegetarian
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Servings 4 people


  • food processor or high-speed blender


  • 1 large yellow onion peeled and chopped into 2 cm (3/4 inch) chunks
  • 3 large green bell or poblano peppers seeded and halved or substitute 1 pound (450g) tomatillos, halved
  • 1 or 2 jalepeno peppers *see note in method
  • 2 cups cilantro leaves (lightly packed) with tender stems, plus more for serving (about two smallish bunches)
  • 1/4 cup raw pumpkin seeds (pepitas)
  • 1/2 teaspoon salt
  • 1 14oz can jackfruit in brine drained
  • 1/4 cup extra virgin olive oil
  • 5 garlic cloves minced
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons dried oregano (preferably Mexican) plus more for serving
  • 1/2 teaspoon salt
  • freshly cracked pepper
  • 2 teaspoons better than bouillon vegetarian chicken stock or 1 vegetarian bouillon cube
  • 1 15 oz can golden or white hominy drained and rinsed
  • 1 14 oz can pinto beans drained and rinsed, or 1 ½ cups cooked pinto beans
  • 3 limes juice 2 and cut the 3rd into wedges for garnish

For serving

  • Finely shredded cabbage or radishes a mandoline helps
  • lime wedges
  • sliced jalepenos
  • cilantro leaves
  • avocado diced


  • Preheat oven to 400°F (200°C). Prepare a large rimmed baking sheet with parchment.
  • Place onion, jalepeno and peppers on cookie sheet, without oil and roast until completely soft and brown spots start to turn black, about 30-35 minutes. Remove from heat.
  • Meanwhile, 'pull' jackfruit into shreds by shredding with two forks and set aside.
  • In a food processor, puree the roasted vegetables with 2 cups cilantro, pepitas and ½ tsp of salt until it forms a thick salsa (you should still be able to see some texture). Set aside.
  • In a large soup pot over medium heat, heat olive oil and then add garlic, stirring frequently for 1-2 minutes to soften and then add jackfruit, along with cumin, coriander, and oregano and cook for 4-5 minutes until the mixture is fragrant. 
  • Use your spatula to break up the jackfruit as you stir. Season with 1/2 teaspoon (2ml) salt and pepper.
  • If using a bouillon cube, in a small bowl, dissolve the bouillon in some hot water.
  • Next, add 4 cups of water to the pot along with the better than boullion (or dissolved bouillon) plus the roasted vegetable salsa and stir to mix.
  • Scrape up the tasty bits from the bottom of the pot. Then add hominy and beans, and simmer for 15 minutes.
  • Stir in half the lime juice, taste and add more lime juice if you like (I like!). Season with salt and pepper as desired.
  • Divide among bowls and garnish with your desired toppings.