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Description
A filling, yummy vegan pozole stew for the last of the winter days.
Ingredients
US|METRIC
4 SERVINGS
- 2 cups vegetable broth
- 2 poblano peppers (seeded if you don’t want it too spicy)
- 1 lb. tomatillos
- 1 sweet onion (large)
- salt
- 1 bunch cilantro
- 5 cloves garlic
- 1 Mexican beer
- 2 loaves seitan (1/2 a batch homemade, cut into 1 inch cubes)
- 1 Tbsp. dried oregano
- 1 Tbsp. cumin
- 3 cans hominy (drained)
- radishes (optional)
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Directions
- Saute seitan in a large soup pot until brown on all sides, set aside.
- In a blender combine the poblano peppers, jalapenos, tomatillos, onion, cilantro, oregano, cumin, garlic, salt, and pepper and 1 cup vegetable broth. Blend until smooth. Taste and make sure it is spicy (a little spicier than you like) and well seasoned. Add more jalapenos or poblanos if needed.
- Reuse the same (empty) soup pot and cook the tomatillo mixture about 10 minutes. Add beer and return to a boil.
- Add zucchini, vegetable broth, seitan and hominy. Cook about 30 minutes. Serve in bowls and add your favorite garnishes – I used radishes, avocado and cilantro with a squeeze of lime juice. Enjoy!!
NutritionView More
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590Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories590Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol<5mg1% |
Sodium2030mg85% |
Potassium710mg20% |
Protein10g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate110g37% |
Dietary Fiber25g100% |
Sugars23g |
Vitamin A25% |
Vitamin C40% |
Calcium15% |
Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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