Spicy Vegan Mexican Pozole

Recipe:

Servings: 4-6

Total time: 30-40 minutes

• 1 package tempeh (can sub beans or tofu)

• 2 cloves garlic minced

• 1 medium onion chopped

• 2 tbs oil

• 6 cups vegetable broth

• 2 tbs chili powder

• 1 tbs cumin

• 1/2 tsp cayenne

• 1/2 tsp black pepper

• 1/2 tsp oregano

• salt & pepper to taste

• 2 16 oz cans hominy

• 2 8 oz cans green chilis (spicy)

Toppings:

• sliced jalapeno

• sliced radishes

• green cabbage

• cilantro

• sliced avocado

1. Heat oil in a large pot on medium heat. Add chopped onion and cook for 2-3 minutes, then add garlic and cook 1-2 minutes. Meanwhile, chop the tempeh into small pieces and add to the pot. Cook a few minutes until the tempeh starts to turn golden brown.

2. Add the broth and spices and heat to a slight bowl and then reduce to simmer.

3. Add the hominy and green chilis. Taste and adjust seasonings as needed.

4. Serve hot with desired toppings and enjoy!

Traditionally, pozole is a Mexican soup made with pork and hominy and is often topped with green cabbage, radishes, and cilantro. I had never heard of pozole before until recently and I wanted to make it because of the hominy. This recipe is a pretty healthy and hearty meal that is a great way to start off the new year with! Mine turned out super spicy with the green chilis and jalapeños on top so if you don't like spice you may want to leave off those ingredients. Comment down below if you try this recipe and what you did or would do differently!