Mezcal Spiked Pozole
If you know me, you love I love my Mezcal and Tequila. I have spent years of my life traveling all around Mexico in search of the best food and of course, Mezcal. I have put on countless retreats, taken surf trips & had some ridiculously amazing trips with my girls all over Mexico. Now living in San Diego, I can truly say, its my favorite culture, my favorite people, and my absolute FAVORITE type of food. Hands down.
This recipe blends together everything I love in one, spiciness, smoky flavors and a high protein plant based meal that will have you begging for seconds.
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The Goods:
4 dried chipotle peppers (+ 1/2 cup water)
2 tbsp olive oil
1 onion, diced
1 tsp salt
3 cloves of garlic, minced
2 tsp cumin
2 tsp coriander
2 cups sliced mushrooms (I like shiitake and crimini)
8 oz tempeh, crumbled
1/4 cup mezcal (or tequila)
2 tbsp tomato paste
1 (15 oz) can hominy
1 bell pepper, seeded and diced
3 tbsp cacao powder
4-5 cups veggie broth
1 lime, juiced
For the toppings:
Avocado
Radish
Cilantro
Green Onion
Cashew Cream
The Method:
Pour olive oil in a heavy bottomed soup pot over medium high heat. Heavy bottomed isn't really necessary, but it helps!
Once hot, add the chilies and let them cook while stirring for about 1-2 minutes until they soften.
Remove chilies from the heat and soak them in about 1/2 cup water for about 15-30 minutes. Set them aside to rehydrate.
In the same pan with the hot oil from the chilies, sauté the onions with salt for 2-3 minutes.
Once they're soft and fragrant, add the garlic and sauté for about 1 minute. Sprinkle in the cumin, coriander and cook down for 1-2 minutes.
Next up, add the sliced mushrooms & crumble the tempeh into the pot.
Stir well and sauté for about 3-5 minutes, until the mushrooms have reduce in size. Pour the mezcal into the pot to deglaze and cook for 2-3 minutes to reduce the liquid out.
While the mezcal is reducing, pour yourself a glass!
When the liquid has evaporated out, smear in the tomato paste and mix well until everything is coated.
Add in the hominy, bell pepper, and cacao powder. Mix well and cook down for 2-3 minutes, and be sure to use some veggie broth if you need to help deglaze the bottom of the pan at any point.
Pour in 1 cup of broth and let it cook for a few minutes. While the soup is cooking, grab a blender and add the soaking peppers and the 1/2 cup water then blend until completely smooth.
Pour the 1/2 the mixture from the blender into the pot and cook for 1 minute.
Add the rest of the veggie broth, cover and let simmer for 20-30 minutes.
Remove the lid and squeeze in the lime juice and taste for spiciness or saltiness. If you want it spicier, add the rest of the mixture from the blender.
To serve, add a generous portion into a soup bowl and garnish with desired toppings.
Drink with favorite mezcal or tequila!
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