MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Seitan Posole Stew
Categories: Vegan, Stews, Chilies, Citrus
Yield: 1 Stew

1 c Dried posole or canned
- hominy
6 c Water or more
1 ts Sea salt
1 Bay leaf
3 Dried chipotle chilies
1 tb Chilli powder
2 tb Corn or olive oil
1 tb Whole cumin seed
1 lg Onion; fine diced
5 cl Garlic; minced
1/2 c Chopped jalapenos
2 c Cooked seitan; cubed
1 tb Mexican oregano
1 ts Sage
2 tb Fresh lime juice

To prepare posole: rinse dried posole and soak overnight
(or up to 24 hours).

Rinse and place in heavy pot with enough water to cover.
Bring to a boil, then add sea salt, chipotle chilies 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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