Vegan Pozole Verde (Hominy Stew)

About this recipe

This stew relies on hominy's mild, sweet corn flavour and tender-but-toothy texture as its foundation, so using good-quality canned hominy matters—it's the difference between a stew that tastes like corn and one that tastes thin and watery. Jackfruit shredded into the simmering green chile broth absorbs the flavour completely and creates a satisfying, meaty mouthfeel that makes you forget this is entirely vegan. Tomatillos roasted until their skins split release sweetness and depth, creating a green chile sauce that tastes complex rather than simply acidic. Hominy provides the starchy, sweet foundation; jackfruit contributes texture and umami that makes the stew feel substantial; green chiles and tomatillos create a sauce that's bright and balanced. Coriander and spinach wilt into the broth at the very end, adding fresh herbaceousness and mineral notes. The finished stew tastes warm and deeply savoury, the kind of soup that fills you up and satisfies in ways that lighter broths simply cannot. The technique: roast the tomatillos and jalapeños until their skins split and char slightly, which concentrates their flavour and adds subtle smokiness. Blend them smooth with fresh coriander and spinach to create a vibrant green salsa verde. Fry the jackfruit until the edges brown and crisp—this is crucial for building flavour rather than just having shredded fruit floating in broth. Then build the stew by simmering the jackfruit in the salsa verde and stock until everything melds. The whole thing comes together in under an hour and tastes like it's been simmering for half a day. This is vegan, high-fibre, genuinely substantial food. It freezes beautifully—the flavours actually deepen over days—and reheats well on the stovetop. Make a large batch and you'll eat well for several days. Serve with crispy tortilla shards, sliced radishes, fresh coriander, and lime wedges for squeezing. Each person can customize their bowl with toppings.