Heat 3 tablespoons of oil in a medium pot over medium heat. Add the onion, carrot and celery and a pinch of salt and pepper and cook until soft, 5 to 8 minutes. Add the remaining 1 tablespoon of olive oil, stir in the minced garlic and cook for 30 seconds, until fragrant. Add the mushrooms and a pinch of salt and pepper and cook for 5 minutes. Stir in the butternut squash and cook until the vegetables just start to become tender, 10 to 15 minutes.

Using tongs, place the jalapeño pepper on top of a burner over high heat. Turn until all sides are charred. In a stock pot, place 4 cups of chicken stock, the pasilla and guajillo peppers and bring to a simmer, cook for five minutes. If a gas stove is not available, cook the jalapeño pepper with the pasilla and guajillo peppers and remove the jalapeño pepper once done and set aside.

Place the whole peppercorns, cloves, cooked pasilla and guajillo peppers with the stock in a blender or food processor and process until smooth, add to pot with vegetables. Cut the charred jalapeño pepper in quarters (or use the cooked jalapeño) and place in blender or food processor with the four cups of diced canned tomatoes and coarsely blend, about 5 seconds. Add to pot and stir. Bring to a gentle simmer and cook for 5 to 10 minutes.

Add the 6 cups of cooked black beans and spinach to pot, stir and bring back to a simmer. Cook for 10 minutes. Add ¼ cup Cabernet Sauvignon, taste and adjust the salt. Simmer for 10 to 15 minutes. Serve on a bowl with warm corn tortillas and garnish with the toppings.

Toppings (optional)
Diced Avocado
Crumbled queso fresco
Cilantro, minced
Fresh lime juice

This recipe can be prepared vegan by substituting vegetable stock for the chicken stock and omitting the queso fresco as a topping – it’s just as delicious!