Drain and rinse the jackfruit thoroughly. You can either leave the jackfruit chunks whole or shred the jackfruit into a pulled pork texture for this recipe. The shredded version will yield a thicker stew.
Add the oil, jackfruit, salsa, diced green chilies, vegetable broth, minced garlic, sliced yellow onion, and potatoes (if desired) to the slow cooker. Stir well to combine.
Slow cook on low for 8 hours.
In the last 30 minutes or cooking, stir in a cornstarch slurry or cornmeal. This will help thicken the stew. Cornmeal will add a more nutty, textured flavor whereas the cornstarch will be more neutral in flavor.
Serve as is or over rice, with tortilla chips or corn tortillas with desired toppings.
Drain and rinse the jackfruit thoroughly. You can either leave the jackfruit chunks whole or shred the jackfruit into a pulled pork texture for this recipe. The shredded version will yield a thicker stew.
Add the oil, jackfruit, salsa, diced green chilies, vegetable broth, minced garlic, sliced yellow onion, and potatoes (if desired) to the slow cooker. Stir well to combine.
Secure the lid and cook on manually high pressure for 10 minutes. After 10 minutes, either manually release pressure or allow pot to naturally release on it's own.
Remove the lid and set the pot to sauté. Stir in a cornstarch slurry or cornmeal and allow to heat through the stew for 5-10 minutes. This will help thicken the stew. Cornmeal will add a more nutty, textured flavor whereas the cornstarch will be more neutral in flavor.
Serve as is or over rice, with tortilla chips or corn tortillas with desired toppings.
Storage Instructions
Refrigerate in an air-tight container for up to 5 days. You'll find the flavor develops even more overtime!
How to Freeze
Freeze uncooked: Add all stew ingredients to a gallon-sized ziplock bag, except broth. For best preservation of potatoes, freeze with potatoes on the very top. Freeze flat for up to 3 months. When ready to cook, dump contents into slow cooker from frozen and top with 2 cups of broth. Cook on low for 8 hours.
Freeze cooked: Allow the stew to cool completely, then divide between 1 cup or 2 cup Souper Cubes. Freeze for up to three 2 months.
Notes
You can substitute 4 cups of store-bought, jarred salsa verde and 1 (1o ounce) can of fire roasted tomatoes for my homemade salsa recipe, however please note that this will change the flavor and I cannot guarantee great results. Jarred salsa verde flavors can vary widely and be extremely tart.
To make a thicker stew: Shred the jackfruit so it will absorb more of the liquid, use the potatoes, and make sure to use either the cornstarch slurry or cornmeal. Serving over rice makes it thicker as well.
How to make a cornstarch slurry: In a small bowl, stir together the cornstarch with a half cup of water until combined, then pour this mixture into the stew.
To make oil free: Simply omit the 1 tablespoon of oil.
Highly recommend serving with my corn salsa and cashew sour cream! The sweetness of the corn and creaminess of the sour cream compliments the savory stew so nicely!
Nutrition estimates include potatoes but do not include rice or toppings.