This delectable Mexican dish is a great contrast to steamed, brothy stew topped with crunchy vegetables and tortilla pieces.
Servings 4
Ingredients
Regarding seitan:
8 ounces of sliced, thinly-sliced seitan
2 teaspoons lime juice
2 cloves of garlic, smashed
1 teaspoon salt
2 tablespoons olive oil
To prepare the pozole:
¼ cup olive oil
1 large white onion, peeled, quartered, and sliced to a thickness of ¼ inch
4 cloves of garlic, peeled and chopped
2 large poblano peppers, roasted and chopped
1 can (14-ounces) of white beans
1 (14-ounce) can of washed hominy corn
½ ounce unpeeled and sliced gold potatoes
1 tablespoon of chili powder
1 teaspoon cumin powder
1 teaspoon powdered dried oregano
1 teaspoon salt
4 quarts vegetable stock
1 tablespoon lime juice
1 bottle of Mexican lager beer or 1 1/3 cups of vegetable broth
2 cups kale roughly chopped
For the salad with avocado and radish:
1 Cup (about 4 ) finely chopped red globe radishes
1 cup of red cabbage shreds
½ cup finely diced red onion
½ cup finely chopped cilantro
1 big tomato, chopped
2 teaspoons lime juice
1 teaspoon salt
1 Haas avocado, pitted and diced
For the condiments:
4 corn tortillas
1 tablespoon olive oil
Cilantro for garnish
How to prepare it :
In a glass container, combine lime juice, garlic, salt, and olive oil for the seitan. Add sliced seitan, cover, and shake to coat with marinade. Marinate in the refrigerator for one hour. In a 2-quart pot, heat the oil over medium heat until it shimmers, then add the onion and garlic. Add diced poblano peppers when the onion has become soft and transparent, about 3 minutes. Add seitan that has been marinated and fry for four minutes, or until the edges begin to brown. Add beans, hominy, potato, chili powder, cumin, oregano, salt, broth, lime juice, and beer to the mixture. Increase heat to medium-high and bring soup to a boil, then decrease the heat to low and partially cover for 5 minutes. Continue simmering the soup for 30 minutes, or until the hominy and potato are extremely soft. Add the greens and boil for an additional two minutes to wilt them. Remove from heat and cover until ready to serve. Preheat the oven to 350 degrees and spray both sides of the corn tortillas with oil. Cut tortillas into 1-inch-wide strips and bake them for 5 minutes on a baking pan until they are crisp and golden. Combine radishes, cabbage, onion, cilantro, tomato, lime juice, and salt in a large mixing basin. Cover and marinate the meat for 10 minutes. Then, incorporate diced avocado. Pour soup into broad dishes for serving. Serve with lime wedges and tortilla strips, radish-avocado salad, and cilantro.
