Red Posole

Destem and deseed the ancho chili and chili de arbol. Cut the ancho chili into 3 even pieces (save the rest for another recipe!). Place 1 piece of ancho and all of the chili de arbol in a medium saucepan and add water just enough to cover them, about 2 cups. Over medium-high heat, bring water to a boil and simmer until chiles are softened, about 8 to 10 minutes. Peel and chop the onion.

To a blender, transfer the rehydrated chiles and ¾ cup of their soaking liquid. Add ¼ cup of the chopped onion, garlic cloves, cumin, and a pinch of salt and blend on high until smooth, about 2 to 3 minutes. Taste and season with more salt if needed. Chop the tempeh into small chunks, about the same size as the hominy.

Place a small saucepan over medium-high heat and heat 1 tsp oil. Add the chile puree and bring to a boil. Cover partially, reduce heat to low, and stir occasionally until thickened, about 4 to 6 minutes. Wipe out the medium saucepan used earlier for the rehydrating and heat over medium-high heat with 1 tbsp oil. Add the tempeh and cook, mostly undisturbed, until caramelized, about 3 to 5 minutes.

Add the remaining chopped onion to the tempeh and cook until soft and translucent, about 3 to 5 minutes. Drain and rinse the hominy. To the saucepan with the tempeh, add the hominy, vegetable powder, 2 cups of water, Mexican oregano, and chile puree. Bring to boil, reduce heat, and simmer to let flavors meld, about 10 minutes.

Rinse and dry the cilantro. Pick the leaves and tender stems and discard the tough stems. Chop the cilantro. Rinse and halve the lime. Juice half of the lime into the posole and cut the remaining half into wedges. Rinse, dry, and thinly slice the radishes

Stir half of the cilantro into the posole and season with salt and pepper. Ladle posole into your bowls and serve with the remaining cilantro, radishes, and lime wedges. ¡Buen provecho!