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---------- Recipe via Meal-Master (tm) v8.03
Title: SEITAN POSOLE STEW
Categories: Vegetarian, Stews, Main dish
Yield: 1 stew
1 c Dried posole or canned
-hominy
4-8 cups of water
1 ts Sea salt
1 ea Bay leaf
3 ea Dried chipotle chiles
1 tb Chili powder (optional)
2 tb Corn or olive oil
1 tb Whole cumin seed
1 ea Onion, finely diced
5 cl Garlic, minced
1/2 c Chopped jalapeno peppers
2 c Cooked seitan, cubed
1 tb Mexican oregano
1 ts Sage
2 tb Fresh lime juice
To prepare posole: rince dried posole and soak
overnight (or up to 24 hours). Rince and place in
heavy pot with enough water to cover. Bring to a
boil, then add sea salt, chipolte chiles and bay leaf.
Cook for 3-4 hours, until tender, adding water as
necessary. You can also pressure cook posole for one
hour and simmer for an additional hour. The goal is
to have the posole kernels split open and tender in a
gently flavored broth.
To prepare stew: saute cumin, onions, garlic and
jalapenos in oil with a pinch of sea salt. When cumin
is fragent and onions are translucent, add seitan
cubes and continue to saute until seitan is seared.
Add oregano and sage and saute for one more minute.
Add mixture to posole and continue to cook for one
hour. Taste and adjust seasonings about ten minutes
before finishing. Add lime juice 5 minutes before
finishing. Garnish with chopped tomatoes, avocado and
cilantro. Serve with warm tortillas.
Cook's note: when using canned posole or hominy,
pre-soak the chipotles and chop finely before adding
with bay leaf and salt. Cook for one hour before
proceeding with the stew directions.
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