This is kind of a cross between Posole and Green Chili Stew and makes a nice alternative to a bowl of red chili. Be careful that the chilies you use aren't too hot. The first time I made this, I used a couple of yellow cubanelle peppers that turned out to be really hot, and I had to add a lot of navy beans so that we could eat it.
2 large, mild poblano peppers (or a 4-ounce can of diced green chilies)
1 pound tomatillos (or a 14-ounce can)
1 cup vegetable broth (or water)
1 tablespoon olive oil
1 yellow onion
4 or 5 cloves garlic
2 small yellow or red potatoes (about 1/2 lb.), diced small
1 can hominy, drained
8 ounces seitan, diced small
1-1/2 teaspoon cumin
1 teaspoon oregano
╝ teaspoon sage
╝ teaspoon white pepper
1/8 teaspoon allspice (optional)
Salt to taste
1/4 cup cilantro leaves, chopped (optional)
Preheat broiler in oven. Place poblanos a few inches under the broiler until the skin blisters. Turn and blister all sides of the peppers, then set aside to cool. Peel cooled peppers, discard skin, stems and seeds, and chop.
Bring some water to a low boil in a medium sauce pan. Peel and wash tomatillos and simmer for 5 minutes. Drain, and puree in the blender with the vegetable broth.
Heat oil in a Dutch oven, and sautÚ onions and garlic until translucent. Add tomatillo-broth mixture and bring to a simmer. Add potatoes and simmer for 20 minutes or until potatoes are tender, stirring occasionally to prevent sticking. While potatoes are cooking, add remaining ingredients. Add a bit more water if necessary. Stir in cilantro just before serving.
Serves 4, I think.
This is an original recipe.
View this orginal post in Vegan-Vegetarian Recipe discussion board