Snowmageddon and Soup...New Mexican Vegan "Seitanic" Green Posole!

So we have been having a blizzard here in MA: by the time I got out of the gym this morning for a last-minute treadmill the flakes were falling fast, and it was just a matter of time before we were snowed in.

I love snow days: the feeling that the world is on hold and all you can do is work on what you can accomplish at home. In my case that was solidifying plans for the January 13th Deep Winter Soup and Stews with Breads and Spreads class by working on one more soup, and inviting my neighbors to vote on it. So many great soups. It was hard to choose just three.

But this one bumped another off the list. I know that I should probably not post a recipe for an upcoming class, but it was so good I had to. It is Veganuary now, and many new people are trying on a vegan lifestyle. Some struggle with whole foods vegan and rely on faux meats etc...I think that these have their place. So this is a posole for those new vegans. It features seitan sausages and oven roasted tomatillos, poblanos, and all the extras that you put on this soup: shredded napa cabbage, matchstick radishes... all it was missing was an avocado.. But is you think there was one left at Whole Foods during Snowpocalypse you don't know New England.

Posole (or also spelled Pozole) is a Mexican soup that is often reserved for special occasions: it comes in red and green forms, depending on what type of chilis you use. The mix of toasted chilis, corn, and tomato-y tomatillos gives it that wonderful, mellow, roasty yet spicy flavor that is very southwestern. It utilizes hominy, which many on the east coast are not familiar with. Hominy is basically soaked field corn that puffs up in large balls which resemble garbanzo beans. You can buy it in cans at most international specialty stores, at Whole Foods, or find it in any well-stocked ethnic aisle in the Latino foods section in a grocery store. It is the ultimate comfort food in a spicy soup.

My posole was pretty quick from pot to mouth. But I bet it is even better the next day. I hope that you enjoy it as much as we did!

New Mexican Vegan “Seitanic” Green Posole

INGREDIENTS (all the below ingredients can be found at Whole Foods  and you can also buy hominy in most stores with a stocked Mexican food section).

12 ounces Soy Chorizo or Chipotle seitan sausages (I use either Tofurky Chorizo Style which crumbles, or you can also use Field Roast Chipotle links (which then can be sliced) )
8 ounces Chicken Style Seitan ( I use West Soy  which comes in a 1 lb 2 ounce package and drains as 8 ounces)
29 ounces of Mexican Style Hominy in a can or 2, 15 ounce cans ( I use La Preferida)
5-7 cups of faux chicken broth ( I use Better Than Bouillon No Chicken Base)
8-10 baby carrots diced
2 large green poblano peppers
1 pound tomatillos
2 jalapeno peppers
1 small-medium onion diced
4 cloves garlic minced
olive oil (to taste)
1 tsp-1 1/2 tsps dried oregano (to taste)
1-2 tsps cumin (to taste)
salt to taste
lime for garnish
for toppings: 1/2 Napa Cabbage sliced or chopped very thin, bunch radishes sliced thin and then into matchsticks, chopped cilantro, and sliced or diced avocado

PREPARATION

Start oven broiler and set oven racks approx 4-5 inches from the flame. Cover a baking sheet with aluminum foil, and peel the tomatillos. Wash them, as well as the other peppers. Place tomatillos, poblanos, and jalapenos on the sheet and put under the broiler. Watch and turn with kitchen tongs until the produce blackens (10 minutes or so). Put aside to cool.

While produce is cooling, heat large soup pot over medium heat with a generous glug of olive oil. Brown the  chicken style seitan (drained) and the sausage until cooked. Place onions and carrots in the pan and cook until the onion is translucent, now add the garlic and cook another minute or two. Pull pan off flame and set aside.

Return to the produce that was blackened. Peel and de-seed and chop. Put these in the pot with the other vegetables, add the drained hominy, spices, and the broth. Start with 5 cups, and adjust the broth at the end to your desired taste.

Bring to a boil, then cook on low heat on the stove for approximately 20-30 minutes (waiting for carrots to cook, and all the flavors to blend)

Serve with cilantro, cabbage, avocado, radishes, and lime in wedges/ hot sauce on side if desired.

 

 

 

LeAnn Lewis