2 cups warm water
5 cloves garlic
2 Tbs unsweetened cocoa powder
1 tsp olive oil
8 oz tempeh, chopped
2 tsp soy sauce
29oz can hominy, drained
1 zucchini, chopped
1 Tbs dried oregano
2 tsp ground cumin
1/4 tsp salt
1) Soak chilies in the water for 15 to 20 minutes. Remove chilies but hang on to the water. Cut off chili tops, remove seeds and chop the chilies. Blend them in a blender with garlic, cocoa powder and pepper water, until well blended.
2) Heat oil in a large pot over medium heat. Add tempeh and saute 3 minutes. Flavor with soy sauce.
3) Add hominy, zucchini, oregano, cumin and salt. Stir together, then add chili-garlic sauce. Toss it around so everything is well coated. Cover and let simmer for 10 minutes.
Review: This was such a cooking disaster! The directions said to make the chili-garlic sauce in a food process or blender. I put it in the food processor and much of the water gushed out of the back of my food processor, where the lid and bowl connect. It was such a mess. Mike helped me transfer it to a blender, where it still oozed a bit out of the lid. Eesh! So, I finally get it all under control and pour it into the pot. Now it looks like stew, but the original recipe asked for another 4 cups of vegetable broth - why?! Needless to say, I left that out. This was not a spicy pozole, but was pretty flavorful. I prefer the recipe I'm used to making, but this has more variety to it.
Adapted from:
http://www.womenshealthmag.com/nutrition/thug-kitchen-recipes?page=3
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