Vegetarian Posole With Tvp

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 dried new mexico chiles, stemmed and seeded
• 2 dried ancho peppers, stemmed and seeded
• 1 cup textured vegetable protein (textured vegetable protein 240 cal or dry cup)
• 1 1/2 cups boiling water
• 4 1/2 cups onions, chopped (about 2 large onions, yellow or )
• 4 minced garlic cloves
• 1 1/2 cups green bell peppers, chopped (about 1 whole pepper, red is good too)
• 1 (29 ounce) can hominy, drained & rinsed
• 1 (14 1/2 ounce) can diced tomatoes
• 4 cups vegetable broth (or vegetarian "chicken" broth)
• 1 tablespoon olive oil
• 2 teaspoons dried oregano
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground coriander
• 1 teaspoon salt
• 1/3 cup orange juice
• chopped green onion
• chopped cilantro
• chopped avocado
• shredded iceberg lettuce
• hot sauce

Recipe

• 1 put chile peppers in a small bowl; cover with boiling water, and let stand while you chop other vegetables.
• 2 in small saucepan, bring tvp and 1 1/2 cups of broth to a boil; turn off heat and let tvp soak up liquid while prepping other veggies.
• 3 saute onions 5-7 minutes, then add garlic and bell pepper. continue to saute until onions are soft (another 5-7 minutes).
• 4 while onions saute, transfer chiles and soaking liquid to a blender; blend until smooth.
• 5 when onions are soft, add hominy, tomatoes, blended chiles, 2 1/2 cups broth, tvp, oregano, cumin, coriander, and salt.
• 6 simmer over medium heat 30 minutes to let flavors blend. (can simmer longer if needed. add extra broth or water if you like a thinner stew.).
• 7 stir in oj and serve garnished with chopped green onions, radishes, cilantro, avocado, shredded lettuce, and/or hot sauce.