POSOLE (VEGETARIAN)

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This is a hearty main course soup. It's easy to stretch with more broth and/or veggies. It's so simple, quick and flavorful. Even my three-year-old grandson likes it!

Provided by SherryKaraoke

Categories     Stew

Time 30m

Yield 6-10 serving(s)

Number Of Ingredients 13

1 cup textured vegetable protein, chunks
3 cups water, boiling
2 onions, chopped
4 fresh garlic cloves, minced
1 tablespoon canola oil or 1 tablespoon olive oil
1 (4 ounce) can diced green chilies
2 (15 ounce) cans white hominy or 2 (15 ounce) cans yellow hominy
4 diced tomatoes (fresh or canned)
vegetarian chicken broth (I use Frontier brand powdered broth)
1 tablespoon chili powder (I use Frontier brand Fiesta Blend)
3 -5 stalks fresh cilantro, chopped
6 cups water (additional)
lime juice

Steps:

  • Add several tablespoons of powdered broth (to your taste) to boiling water.
  • Stir until dissolved.
  • Add Textured vegetable protein chunks.
  • Cover and remove from heat.
  • Let the chunks absorb the liquid while you prepare the rest of the soup.
  • In a large soup pot, saute onion until soft.
  • Add garlic and continue sauteing until fragrance is released.
  • Add chili powder to sauteed vegetables and mix well.
  • Add 6 cups of water and bring to a boil.
  • Stir in chilies, hominy and tomatoes.
  • Add Textured vegetable protein chunks and additional broth powder to taste.
  • Simmer for 10-20 minutes to blend flavors.
  • Add fresh cilantro to bowl (Some folks don't care for the taste).
  • Add a squirt of lime juice to taste.
  • Serve with corn chips or tortilla chips.

Nutrition Facts : Calories 149.2, Fat 3.9, SaturatedFat 0.4, Sodium 542.8, Carbohydrate 26.3, Fiber 4.8, Sugar 4.9, Protein 2.9

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