This Pozole is made with hominy, just like the traditional version, just minus the pork.
Very delicious too.
| Prep Time | 15 minutes |
| Cook Time | 50 minutes |
| Passive Time | 20 minutes |
| Servings |
people
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Ingredients
- 5 lg dried chiles ancho, guajillo, or whatever is available
- 2 cup water warm
- 1 lg Onion chopped
- 5 cloves garlic chopped
- 1 med zucchini chopped
- 2 Tbsp coca powder unsweetened
- 1 tsp extra virgin olive oil
- 1 Tbsp Red Scotch Bonnet Sauce Blacklick® Spice Company
- 8 oz tempeh crumbled into nickel and dime size pieces
- 2 tsp tamari
- 1 can hominy 29 oz
- 1 Tbsp oregano dried
- 2 tsp Cumin
- 1/4 tsp salt
- 5 cups vegetable broth
- 1 tsp maple syrup
- 1 whole lime
- radish
- cabbage
- green onions
- cilantro
- avocado
- lime wedges
Ingredients
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