This mezcal spiked pozole features dried chipotle chilies, mezcal, and a medley of vegetables, creating a rich and flavorful dish with a hint of love. It's a delightful meal that brings a taste of Mexico to your kitchen.
1: Pour olive oil in a heavy bottomed soup pot over medium high heat.
2: Add chilies and let them cook while stirring for about 1-2 minutes until they soften.
3: Remove chilies from the heat and soak them in about 1/2 cup water.
4: In the same pan, sauté the onion with a large pinch of salt.
5: Once they're soft and fragrant, add the garlic and sauté for about 1 minute.
6: Add the cumin, coriander, and stir for 30 seconds.
7: Add the sliced mushrooms & crumble the tempeh into the pot.
8: Stir well for about 3-5 minutes until you see a bit of a crust on the bottom of the pan.
9: Pour the mezcal into the pot to deglaze, stirring and scraping off the bottom.
10: While the mezcal is reducing, pour yourself a glass.
11: Add the tomato paste and mix well.
12: Add hominy, bell pepper, and cacao, then mix well.
13: Blend the pepper mixture until completely smooth.
14: Add 2-3 tablespoons of the chipotle mixture to the pot and stir well.
15: Add veggie broth, cover, and let simmer for 20-30 minutes.
16: Add lime juice and adjust for spiciness or saltiness to your liking.
17: Serve with desired toppings and more chipotle paste to taste!
