Posole

Get ready to savor the rich and flavorful taste of Posole, a traditional Mexican stew that offers a tantalizing combination of spices, chilies, and vegan protein. This hearty dish is a testament to the vibrant and diverse world of plant-based cooking. To elevate its appeal, a simple garnish of shredded red cabbage adds the perfect finishing touch. This recipe serves six and is a fantastic option for those seeking a bold and satisfying meal.

INGREDIENTS:

• 8 large dried New Mexican red chilies
• 1 ½ quarts Vegetable Broth
• 3 cloves garlic, minced
• 2 tablespoons lime juice
• 1 tablespoon ground cumin
• 1 tablespoon oregano
• 1 (7-ounce) package Gardein Chick’n Strips
• ½ cup flour
• 1 teaspoon canola oil
• 1 large onion, sliced
• 40 ounces canned hominy

INSTRUCTIONS:

1. Begin by seeding the dried chilies, making sure to reserve the seeds for later use.
2. In a dry and hot frying pan, heat the dried chilies until they become warm and fragrant, which should take about 2 to 3 minutes. Be careful not to burn or brown them.
3. In a medium-sized pot, combine the toasted chilies and their seeds with 1 quart of the vegetable broth, minced garlic, lime juice, ground cumin, and oregano. Bring this mixture to a boil and continue boiling for approximately 20 minutes. This step will infuse the broth with the rich flavors of the chilies and aromatic spices.
4. While the chili mixture is simmering, place the Gardein Chick’n Strips in a plastic bag and toss them with flour until they are evenly coated. Heat the canola oil in a large nonstick skillet and brown the vegan Chick’n Strips on all sides, which should take about 3 minutes. Add the sliced onion and cook for an additional 5 minutes, or until the onion becomes soft and translucent.
5. In a 4-quart slow cooker, combine the unused vegetable broth, canned hominy, the cooked onion, and Chick’n mixture.
6. Strain the chili-stock mixture through a mesh sieve into the slow cooker insert, pressing down with a wooden spoon to extract as much pulp and juice as possible. Discard the seeds and any remaining solids.
7. Cover the slow cooker and set it to cook on low heat for 8 hours. This slow cooking process will allow all the flavors to meld and create a truly delectable stew.

Garnish:

To finish your Posole to perfection, serve each bowl with a generous sprinkling of shredded red cabbage. This colorful and crisp garnish not only adds visual appeal but also a delightful contrast in texture and flavor.

Enjoy:

As you savor each spoonful of this Posole, you’ll experience a symphony of flavors, from the rich and smoky chili base to the savory Chick’n Strips and hearty hominy. This dish is a true celebration of Mexican cuisine with a vegan twist, offering a bold and satisfying meal that’s sure to become a favorite at your table.

As you take the last bite of this Posole, you’ll appreciate the complex flavors and vibrant spices that define this traditional Mexican stew. The addition of vegan Chick’n Strips and hominy provides a hearty and satisfying twist, making it a perfect choice for plant-based dining. With the simple garnish of shredded red cabbage, this dish reaches its full potential, offering a visually appealing and delicious meal that’s sure to warm your heart and satisfy your taste buds. Share it with friends and family, and let the bold and comforting flavors of Posole transport you to the heart of Mexican cuisine.