Vegan Pozole Blanco and Corn Tortillas
Cook Time: 40 minutes
Ayurvedic Benefits: Grounding for Vata, warming for Kapha, stimulating for Pitta
Cost: Approximately $16–$20 total (depends on where you shop)
Ingredients
Base Sauce
6 tomatillos
1 white or yellow onion, quartered
1 serrano chili
1 jalapeño
2 bay leaves
½–1 teaspoon whole peppercorns
1 pozole spice packet (Mexican spice blends vary, usually $1–$2)
½ cup reserved cooking water, for blending
Soup Ingredients
1 tablespoon coconut oil
1 large can of white hominy (25 oz)
1 large can jackfruit in brine (Trader Joe’s ~20 oz)
1 fresh ancho chili
8 oz mushrooms (white button or baby bellas)
1 handful fresh cilantro, chopped
Seasonings
Chili powder
Chili flakes
Garlic salt
Onion salt
Oregano
Salt (to taste)
Garnishes
Purple cabbage, thinly shredded
2–3 radishes, thinly sliced
1 lime, cut into wedges
Extra cilantro
Instructions
1. Make the Base Sauce
In a medium pot, combine:
Tomatillos
Quartered white/yellow onion
Serrano and jalapeño
Bay leaves
Whole peppercorns
Pozole spice packet
Cover with water and boil until everything is soft (about 12–15 minutes).
Drain, leaving ½ cup of the cooking water in the pot.
Transfer everything to a blender and blend until creamy and slightly thick.
Pour into a bowl and set aside.
2. Prepare the Add-Ins
Roast the Ancho Chili
Roast on an open flame or hot pan until the skin blackens.
Peel off the charred skin.
Dice into small pieces.
Set aside with the chopped cilantro.
Shred the Jackfruit
Rinse and drain the jackfruit.
Place into a food processor (pulse only) until the texture resembles shredded chicken.
Do not puree — pulse just enough to break the fibers.
Transfer to a bowl and set aside.
Slice the Mushrooms
Slice or cube the mushrooms depending on texture preference.
Prep the Garnishes
Shred purple cabbage
Slice radishes
Chop cilantro
Cut lime wedges
3. Cook the Pozole
In a large pot over medium heat, add:
1 tablespoon coconut oil
Pinch of salt
A few shakes each of:
Chili powder
Chili flakes
Garlic salt
Onion salt
Oregano
Stir for 30 seconds to release the aromatics.
Add 4 cups water.
Add:
White hominy
Tomatillo base sauce
Roasted ancho chili
Shredded jackfruit
Mushrooms
Stir well and keep on medium-low heat.
Allow the soup to simmer 40 minutes so the flavors deepen.
4. Serve
Ladle pozole into bowls.
Top with:
Shredded purple cabbage
Cilantro
Sliced radishes
Lime juice
Serve with warm homemade corn tortillas
(link: corn tortilla recipe).
Portion Accuracy
This recipe yields 10–12 cups of pozole, enough to feed:
4 people with large servings, or
6 people with moderate servings.
Cost Breakdown (Ithaca, NY Prices)
(Prices based on Trader Joe’s, Wegmans, GreenStar)
Ingredient Estimated Cost
Tomatillos (6)$3.00–$3.50
Onion (1)$0.90Serrano + Jalapeño$0.60–$1.00
Pozole spice packet$1.00–$2.00
Hominy (25 oz can)$1.50–$2.00
Jackfruit can (TJ’s)$2.29
Mushrooms (8 oz)$2.00–$3.00
Fresh ancho chili$1.00–$2.00
Cilantro$1.00
Coconut oil + seasonings$0.50–$1.00
Purple cabbage$1.50–$2.00
Radishes$1.00
Lime$0.50–$0.80
Total: $16–$20
Cost per serving (4–6 servings): $3.00–$5.00 per person
Ayurvedic Dosha Notes
Pozole blanco is warming, grounding, and nourishing — but each dosha responds differently.
Vata
Warm, cooked, slightly oily → great for Vata
Jackfruit and hominy give grounding heaviness
Mushrooms add earthiness
No modifications needed.
Pitta
Tomatillos, chilies, and spices can aggravate heat
Still manageable if spice level is moderate
Pitta modifications:
Use ½ serrano or omit it
Skip chili flakes
Add extra lime for cooling
Kapha
Light brothy soups work well for Kapha
Hominy and jackfruit can be heavy but the chilies balance it
Kapha modifications:
Use less hominy (¾ can instead of full)
Reduce coconut oil
Add extra jalapeño for heat
Increase lime, cilantro, cabbage garnish
