I tear a lot of recipes out of magazines, but I usually clip them all together and tuck them away, fully intending to work through them ‘one day’,* but the image of this Pozole Rojo in the October issue of Women’s Health was unrelenting, and I was fixated on, well, fixing it.
So excited was I, that I initially didn’t even realize it was vegan (from the cookbook Thug Kitchen*) and featured tempeh, which certainly I could convince the Professor was ground pork. Certainly.
Considering I live in a town where the Spanish-speaking population approaches 0.5% only when I personally have had a few too many drinks and convince myself I’m back in Texas, those were going to be difficult to come by.*
The balancing of flavors, with just powder, dried herbs, and broth, IS a little difficult, and I recommend following Stepmama Smart’s method of cooking midday, letting it all just sit for hours, then reheating on low about 30 minutes before you want to eat.
He may have been distracted by the do-I-love-it-so-much-because-it-tastes-a-bit-like-cornbread? hominy, or perhaps the giant chunks of red jalapeno that were the results of my inevitable laziness and poor knife skills…
Either way, the bowl was empty and the dishes were
clean in the dishwasher before The Professor asked about the tempeh.
And that means, I’m totally cooking with it for him again.
(Adapted from Pozole Rojo in Thug Kitchen)
- 1 red onion, finely chopped (about 1 1/2 cups)
- 3-5 cloves garlic, minced
- 1 small jalapeno, seeded and minced
- 8 oz. tempeh, crumbled
- 1-2 Tbsp. tamari or soy sauce
- 2 cups chopped zucchini or yellow squash
- 2 15.5-oz. cans white or golden hominy, drained
- 2 cups warm water
- 2 Tbsp. ancho chili powder (or your favorite dark chili powder)
- 1 Tbsp. unsweetened cocoa
- 1 Tbsp. dried oregano
- 1/2 Tbsp. cumin
- 1/4 tsp. cinnamon
- juice of 1-2 limes
- 1 Tbsp. agave
- 4 cups vegetable broth
- salt + pepper, to taste
chopped cilantro and crumbled tortilla chips (optional), for finishing
- Saute onion, garlic, and jalapeno in olive oil until softened.
- Stir in tempeh and soy sauce, cooking until tempeh begins to brown. (Add some warm water to deglaze the pan if necessary.)
- While tempeh cooks, whisk together water, chili powder, cocoa powder, oregano, cumin, cinnamon, agave, and lime juice.
- Add hominy and zucchini to the pot, and chili “broth” to the pot, cooking for 5-7 minutes.
- Stir in vegetable broth to reach desired consistency.
- Adjust seasonings to taste.
- Just before serving, stir in (or sprinkle on) fresh cilantro and crumbled tortilla chips.