Add the chiles de arbol and 2 cups water to a medium saucepan. Bring to a boil and cook until softened, about 8 to 10 minutes. Peel and dice the onion. Peel the garlic.

Add ¼ cup of the cooking liquid from the chiles de arbol, and the chiles themselves to a blender. Add just ¼ cup diced onion, chipotle in adobo, garlic, ground cumin, and a pinch of salt. Blend on high until smooth. Taste the chile puree and adjust seasoning with salt as needed.

Place a small skillet over medium-high heat with 1 tsp vegetable oil. Once hot, add the chile puree and cook until it’s slightly thickened and darkened in color, about 4 to 6 minutes.

Cut the tempeh into cubes. Return the medium saucepan to medium-high heat with 1 tbsp vegetable oil. Add the tempeh and cook, stirring occasionally, until browned in places, about 3 to 5 minutes.

Add the remaining diced onion to the saucepan with the tempeh. Cook until softened, about 3 to 5 minutes. Add the chile puree, hominy, Mexican oregano, vegetable broth packet, and 2 cups water. Reduce heat to low and simmer until the posole thickens slightly, about 8 to 10 minutes.

Chop the cilantro stems and leaves. Thinly slice the radishes. Halve the lime and cut half into wedges. Add just half the cilantro and the juice from just half the lime to the posole. Stir to combine, taste, and adjust seasoning with salt and pepper to taste. Ladle the crispy tempeh posole into bowls and top with remaining cilantro, radishes, and sour cream. Serve with lime wedges.