This simple, flavorful and robust soup is sure to become a cold weather favorite. However, unlike most of my recipes, it doesn't rely on seasonal ingredients, so you can actually enjoy it any time the mood strikes. I have never made, much less eaten, Posole, but a non-vegan recipe in a recent culinary magazine made my mouth water. So, recently, with Posole on my mind, I created my own version without even referring to that recipe. I did, however, conduct a little research to make sure I knew what spices to include. My version departs a bit because, well, that's what I do, though I still stayed true to the dish. So, I used the traditional dried oregano, but I substituted ground coriander for fresh cilantro because I didn't have any on hand, and I used smoked paprika instead of cayenne because those smoky undertones are irresistible to me and seemed perfect for the soup. Also, I find the more subtle and complex heat of paprika a bit more appealing than that of cayenne. Plus, the color was also lovely. For some reason, a note of cinnamon sounded good to me, so I added a couple of cinnamon sticks for a background note of warmth. It was perfect! The other main difference is that instead of serving warm corn tortillas alongside the soup, I decided to dice up a few and saute them with the onion for additional corn flavor, as well as for texture. But don't worry; this is not yet another version of tortilla soup! It is Posole through and through. I loved it and wouldn't change a thing. And I hope you agree. But, should you not, have some fun making it your own!
‘Chicken’ Green Chili and Hominy Posole [Vegan]
- 1 tablespoon olive oil
- 1 large onion, cut into 1/4-inch dice
- 4 large cloves garlic, minced
- 4 6-inch corn tortillas, cut into 1/2 inch pieces
- 2 sticks cinnamon, broken in half
- 2 teaspoons dried oregano
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 16 ounces prepared or homemade chicken-flavored seitan, cut into bite-size pieces
- 2-15.5 ounce cans yellow hominy, rinsed and drained
- 8 ounces canned chopped green chilies (feel free to use the same amount of a fairly mild roasted chilies)
- 4 cups vegan "chicken" or vegetable stock
- 2 tablespoons tomato paste
- Traditional garnishes (optional): shredded cabbage, lime wedges, avocado, onion, and cilantro
- My garnishes: minced chives and halved cinnamon sticks
- In a large cast-iron skillet or stock pot, heat olive oil to shimmering over medium-high.
- Add onion and saute, stirring frequently, for about 3 minutes or until softened.
- Add garlic and saute, stirring, for 30 seconds to a minute.
- Add tortillas, and continue sauteing and stirring for a couple of minutes or until tortillas are golden brown.
- Add cinnamon sticks, oregano, coriander, and smoked paprika, and stir until well-distributed.
- Add seitan, hominy and green chilies, stir to combine, and then stir in stock and tomato paste.
- Simmer soup for 10 minutes, stirring occasionally, garnish if desired, and serve warm with a green salad.
- Seitan (Plant Protein)