Easy vegan jackfruit posole

Canned enchilada sauce makes whipping up this hearty, spicy, cozy jackfruit posole quick and easy while souper satisfying!

An overhead view of two bowls of jackfruit posole on a wooden tray.
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Tis the season for cozy, belly-warming, throat-soothing nourishment! making this easy one-pot comfort feels a little bit like cheating, lenaning on enchilada sauce to do the heavy lifting with seasoning. It’s clearly not authentic, and when it comes to character, relationships, and choosing your true path, I’m all about authenticity. In terms of getting dinner on the table and energy stores refueled, though, I’m all in for the healthy shortcuts. Time is the greatest commodity, after all, and what better time to spare yourself some effort than the holidays?

Maybe this meal would be better referred to as “inspired by” posole. Posole is a special dish, dating all the way back to pre-Columbian Mesoamerica, where the sacred cacahuazintle corn was revered by the Aztecs. Originally, it was ceremonial, prepared for special religious events and offerings, and as such naturally called for deep care and patience. Hominy kernels were soaked and cooked in a mineral lime solution, unlocking vital nutrients like niacin, calcium, and iron while giving the corn its distinct, plump texture and earthy flavor. The rich, spiced, slow-simmered broth was so comforting that over time it was regarded as a remedy for hangovers.

Obviously, we have none of that time-honored tradition here—but good news! It still feels deeply nourishing and flavorful. I like to add in extra vegetables in the soup itself as well as serve with a fresh, crisp array of contrasting toppings—thinly sliced radish, creamy avocado, shredded cabbage or spinach, cilantro, and lime. In place of pork, fibrous young jackfruit absorbs the rich, spicy flavor beautifully.

What to Love about Jackfruit

Young green jackfruit has naturally pulls apart in a way that’s reminescent of shreded meat but purely plant-based. Its mild flavor is kind of a joke in our house—D and F say it tastes like “nothing”, but much like tofu it’s an absorbant flavor sponge. At the same time, it’s sturdiness holds up well for a long simmer, should you choose to go for one.


In addition to heartiness and texture, jackfruit is low in calories and fat—incredibly so when compared to cuts of pork. It’s a solid source of fiber, too, as well as rich in nutrients like Vitamin C, potassium, magnesium, and B-vitamins. One area jackfruit doesn’t match up with “meatiness”, though, is it’s low protein-content. To bulk up the protein profile, I like to also incorporate beans, typically black or pinto.

I guess with all the changes—the quick cook, canned sauce, added veggies, jackfruit and beans, this recipe isn’t really posole at all. But that’s one of the many beauties of homemade—you get to call it what you like. Whatever you choose, enjoy those rich, posole notes, the easy prep, and the cozy sips. xo

Easy Vegan Jackfruit Posole

Easy Vegan Jackfruit Posole
Yield: 4
Author:
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Canned enchilada sauce makes whipping up this hearty, spicy, cozy jackfruit posole quick and easy while souper satisfying!

Ingredients

  • 1 medium white or yellow onion, diced
  • 4 garlic cloves, minced
  • 1 medium poblano pepper, diced
  • 1 bell pepper, seeded and chopped
  • 1 15-ounce can vegan red enchilada sauce (mild or medium according to taste)
  • 4 cups low sodium vegetable broth
  • 1/2 tablespoon ground cumin
  • 1 teaspoon ground oregano
  • 1/2 teaspoon smoked paprika
  • 1 bay leaf
  • 1 15-ounce can hominy, rinsed and drained
  • 1 15-ounce can black or pinto beans, rinsed and drained
  • 1 15-ounce can jackfruit, drained and broken up into smaller, more shredded chunks depending on size
  • 1-2 cups water as needed
  • Juice of 1/2 lime
  • Sea salt and black pepper to taste
  • Toppings of choice, such as sliced radishes, fresh chopped cilantro, lime wedges, sliced avocado, tortilla chips

Instructions

  1. Sauté: Heat oil in a large pot or Dutch oven over medium heat. Sauté onion and peppers for 5–6 minutes until soft. Add the garlic, cumin, oregano, and smoked paprika; cook for 1 minute until fragrant.
  2. Simmer: Pour in the canned enchilada sauce and vegetable broth. Stir in the drained hominy, beans, jackfruit, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer gently for 20 to 25 minutes to let the flavors meld.
  3. Finish: Remove the bay leaf. Taste and adjust salt or add a squeeze of fresh lime juice to brighten the pot. Serve hot with plenty of fresh toppings.

Nutrition Facts

Calories

387

Fat

4 g

Sat. Fat

1 g

Carbs

81 g

Fiber

14 g

Net carbs

67 g

Sugar

14 g

Protein

11 g

Sodium

1666 mg

Cholesterol

0 mg
Soups and StewsWendy McMillanComment