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Instant Pot Jackfruit Pozole
Course
Main Course
Cuisine
Asian
Keyword
Chile guajillo, Jackfruit Pozole, white hominy
Prep Time
12
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
37
minutes
minutes
Servings
3
Calories
336
kcal
Author
Corrie
Ingredients
14
oz
white hominy
drained, rinsed
2½
Chile guajillo
dried, stemmed and seeded
2 ½
Chile de arbol
dried, stemmed and seeded
½
onion
chopped
10
oz
young green jackfruit brine
drained
1½
quarts
vegetable stock
1
Chile ancho
dried, stemmed and seeded
3
garlic cloves
½
tablespoon
vegetable oil
½
zucchini
medium, cut into dice
3
red radishes
sliced
½
green cabbage
thinly sliced
½
bag
corn chips
1
tablespoon
oregano
2
limes
cut into quarters
Instructions
Add vegetable stock and hominy in the instant pot and simmer it.
Add water, Chile ancho, arbol and gaujillo in the instant pot.
Let it boil over medium-high heat and simmer it for 10 minutes.
Add Chile water, garlic, onion and Chiles in a blender. Blend until smooth.
Meanwhile, heat 1 tablespoon of oil in a sauté pan and add jackfruit in it.
Cook for 3-4 minutes until it begins to brown.
Pour the Chile sauce over the jackfruit and reduce the heat.
With the help of fork, shred the jackfruit when it is cooked.
Now, take out the simmering hominy mixture from the instant pot and blend it.
Place it again in the instant pot and add shredded jackfruit and zucchini in it.
Simmer it for 8-10 minutes and serve.
Nutrition
Calories:
336
kcal
|
Carbohydrates:
56
g
|
Protein:
7
g
|
Fat:
13
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Sodium:
2119
mg
|
Potassium:
773
mg
|
Fiber:
13
g
|
Sugar:
18
g
|
Vitamin A:
5246
IU
|
Vitamin C:
81
mg
|
Calcium:
178
mg
|
Iron:
3
mg