Jaklumen gave me the idea to make a vegan version of this heartwarming pork and hominy soup. I trolled the web and combined ingredients from all the recipes I found. Except for the shrooms. Mushhrooms in a pozole just don't sound right.
1 tbsp vegetable oil
1 onion, chopped (optional)*
2 cloves garlic, smashed and chopped (optional)*
* I did not use either
1 14-oz can white/yellow hominy
1 medium carrot, diced
1 medium zucchini, diced
1 potato, diced
3 tomatoes, chopped (or 1 14-oz can petite diced)
1 cup TVP nuggets
2 dried red chillies, torn ( New Mexico)
1 chipotle in adobo sauce, chopped
2 green chillies, chopped (optional)
2 tsp ground cumin
1 1/2 tsp Mexican oregano
4 cups vegetable stock
1 handful of chopped cilantro
Shredded cabbage, sliced radishes, chopped white onion, green chillies and lime wedges
– Soak the TVP chunks in 2 cups of hot stock.
– Heat the oil in a dutch oven.
– Saute the onions until soft, if using. Add the garlic towards the end.
– Add the carrot, zucchini, potato, oregano, cumin and saute for a few minutes until the vegetables are browned.
– Add the tomatoes and chillies. Saute for about five minutes.
– Add the TVP chunks with the stock, hominy, rest of the stock and bring to a boil.
– Lower the heat, cover and simmer for 30 minutes. Taste and season.
– Stir in the cilantro just before serving. Serve with the trappings and fried tortillas or cornbread.
I actually preferred this chunky, hearty stew to the beany chilli we usually make. It has tons and tons of flavor, and makes for great comfort food.