I have between 7pm tonight and 5pm tomorrow to make a pozole. Specifically, it will be a red pozole styled chili, using a rubbed and smoked seitan 'meat' to sub for pork. The dish will be vegan. What ...
How can I can use roasted corn to make a soup more interesting? I was thinking about boiling and then some kind of a heat-blast, but I am not sure how to achieve this kind of effect.