4 dried chile guanjillo
4 cloves garlic
1 t. dried oregano
1/2 t. cumin
1 C. hot water
1 package tempeh cut in 1/2 cubes
1/4 C. soy sauce
1 T chili garlic sauce
2 limes
1 medium onion
1 qt. vegetable broth
2 whole cloves
1 can hominy
1 can black beans
olive oil
salt and pepper
Optional:
3 cups shredded cabbage
cilantro
avocado, white onion, scallions, cheese, fried tortilla strips (I didn't do any of these)
Marinate the tempeh in the soy sauce, chili sauce and juice of 1 lime.
Remove the stems from the dried chilies and cover with hot water and soak. When the chilies are soft, blend with garlic clove and oregano. I added the cumin, but recommend against it.
In the soup pot, fry the marinating tempeh in a little olive oil until browned a little and heated through. Set the tempeh aside.
Cut the onion in half and take the outer onion of one of the halves before chopping. Chop the rest of the onion. Put the whole cloves through the onion rib.
Soften the chopped onion in a little more olive oil. Add the chili puree and the vegetable broth. Drain the hominy and black beans and add to the soup. Add the cloved onion. Bring to a low boil and simmer for 20 or 30 minutes, occasionally skimming the foam off. Salt and pepper to taste (probably a fair amount of pepper). Add the tempeh and simmer for another 20 minutes. Stir in the juice of a lime before serving.
For the first bowl I put the raw cabbage in the bowl and ladled the soup over it. Later for leftovers, I just added the cabbage in the pot. Either way is good. Garnish with the cilantro. At Pancho's, they serve with many of the garnishes on the side.
Verdict: Yummy, B+.
Credits: Vegan Represent Forums
Leftovers? Yes and the flavor develops overnight.
Notes: Next time, I will not use the cumin, and will probably find hotter chilies. Or just use two or three and add some fresh serrano or jalepeno.
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