Pozole

My collaboration with The Spice Beast continues with this hearty vegan pozole that showcases Sweet & Savory Cinnamon Chipotle Spice Blend. I used my Instant Pot for this one but it can certainly be cooked on a stovetop. Truth be told, no matter which way you cook it, it’s always better on day two! This recipe makes approx 6 servings

Ingredients

5 ancho chilli peppers

1.5 cups hot tap water

2 packs crumbled tempeh

3tbl cacao powder
2tsp The Spice Beast Sweet and Smokey cinnamon chipotle
4 large garlic cloves
2tbl olive oil
1 diced onion
2 small diced zucchini
1 diced red pepper
2 cans hominy rinsed

2 1/2 cups veggie broth

Soak the chili’s in 1.5 cups hot tap water for 10-15min until soft
Remove seeds and stems and reserve water.

Steam 2 packs crumbled tempeh in a steamer basket for 5-10min

In a high speed blender, blend
Chili’s
Chili water
3tbl cacao powder
2tsp sweet and Smokey cin chipotle blend
4 large garlic cloves

Sauté in instant pot
2tbl olive oil
1 diced onion
2 small diced zucchini
1 diced red pepper
2 cans hominy rinsed

Optional toppings: shredded cabbage, sliced avocado, slivered radishes

Add tempeh and mole sauce and add 2.5 cups veggie broth
1/2 tsp salt or salt to taste

Cook high pressure 10min and then quick release to open the instant Pot.

*stovetop, use a large soup pot, bring to a boil and then simmer for 20-30min.