Pozole Rojo

Pozole Rojo

5 large dried chiles

2 cups warm water

1 large onion cone #2

5 cloves garlic

1 zucchini cone #4

2 tablespoons unsweetened cocoa powder

1 teaspoon avo oil

8 ounces of tempeh

2 teaspoons soy sauce or tamari

2 cans hominy

1 tablespoon dried oregano

2 teaspoons ground cumin

¼ teaspoon salt

5 cups vegetable broth

1 teaspoon maple syrup or other liquid sweetener

Juice of 1 lime

Toppings: sliced cabbage, sliced green onions, radishes, cilantro, sliced avocado, lime wedges


1. In  large 11 inch skillet  toast the dried chiles on both sides until they get a little bendy and soft, about 2 minutes. put in a bowl with the warm water and let them soak for 15 to 20 minutes. 2. Chop up the onion, garlic, and zucchini. When the chiles are nice and rehydrated take them out of the water but hold on to the water. Cut off the chile tops, remove the seeds and chop them all up. Throw them in a blender or food processor with the water they were soaked in, the garlic, and cocoa powder, and run it until the chile-garlic paste looks all mashed up with no big chunks left. 3. Heat up the oil in 7 qt pan over medium heat. Add the onion and sauté for 2 minutes. Grab the tempeh and crumble sauté until both the onion and tempeh start to brown, about 3 more minutes. Add  tamari soy sauce for a little flavor. Next, add the zucchini, hominy, oregano, cumin, and salt. Stir that all together and then add the chile-garlic paste you made earlier. Toss all that around so that everything is well coated and then add the broth. Cover  and let it simmer for 15 to 20 minutes to get all the flavors to combine. Next add the maple syrup and lime juice.  4. Serve hot with your favorite toppings. thug kitchen recipe