Jackfruit Posole (vegan) (oil-free)

1 can green, unripe jackfruit, reserve the juice

1 tbs onion powder

4 dried ancho chiles

1 teaspoon ground cumin

½ teaspoon oregano

2 tbs lime juice

2 tsp sugar

1 can hominy, drained

2 tbs chopped fresh cilantro

Water as needed

Toast the ancho chilies in a dry pan until they begin to puff up and blister. Don't burn them!

Place the chilies in a bowl of hot water and weigh them down so they sink for about 20 minutes to rehydrate.

Pour the juice from the jackfruit into a large saucepan and chop the jackfruit into small pieces

Add the jackfruit to the pan with 1 tbs onion powder and simmer for about 20 minutes

Take the chilies out of the hot water (don't burn youself!), remove the stems and put them in the blender with about ½ cup of the soaking liquid

Blend until smooth and pour the mixture in with the simmered jackfruit

Stir in the hominy, cumin, oregano, lime juice, sugar

Add enough water to cover and let simmer for 1 hour

Add the cilantro

Serve hot.

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