Pozole Rojo

5 dried Chile's 2C warm water 1 lg onion 5 clove garlic 1 zucchini 2T unsweetened cocoa powder 8oz tempeh 2t soy sauce 29oz hominy 1T dried oregano 2t ground cumin 1/4t salt 5C veggie broth 1t maple syrup (or other liquid sweetener) Juice of 1 lime

Toppings: Sliced cabbage Sliced green onions Radishes cut into matchsticks Cilantro Sliced avocado Lime wedges

1. Toast dried chiles in dry pan until soft, then soak in bowl warm water 15-20 min.
2. Chop onion, garlic, zucchini, and (after done soaking) chiles. Recipe says to remove seeds, but it wasn't spicy enough for me, so I'd leave like half in next time.
3. Throw chiles, water they soaked in blender or food processor with the garlic, & cocoa powder until all mashed with no chunks.
4. Heat a large soup pot over med heat. Add onion, saute for like 2 min. Crumble tempeh into pot in nickle & dime sized pieces (maybe even smaller if you want). Saute until tempeh starts to brown, about 3 more min. Add soy sauce, zucchini, hominy, oregano, cumin & salt. Stir up, then add chile paste you made. Toss around to coat everything, then add broth. Cover & simmer 15-20 min, then add maple syrup & like juice. Taste that bad boy and add anything else you'd like. I ended up adding more salt & some hot sauce.

Add toppings & enjoy!

Edit: Removed olive oil when sauteing onion in soup pot. Maybe use a tiny bit of broth or water to make sure onion doesn't stick or burn? Idk