Vegan Mexican Stew

SUBMITTED BY: cameronmeyer

"This vegan stew is absolutely excellent. A spicy hearty dish that is sure to make everyone smile. Top with chopped cilantro, if desired."

PREP TIME	15 Min
COOK TIME	1 Hr 15 Min
READY IN	1 Hr 30 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

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INGREDIENTS

5 medium potatoes, peeled and cubed
2 carrots, chopped
1 stalk celery, chopped
4 1/2 cups water
4 cubes vegetable bouillon
1 tablespoon olive oil
1 large onion, diced
4 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 1/2 tablespoons seasoned salt
1 (29 ounce) can hominy, drained
1 (28 ounce) can diced tomatoes with green chile peppers
salt and pepper to taste

READ REVIEWS (25)

DIRECTIONS

Place the potatoes, carrots, and celery in a pot with enough lightly salted water to cover, and bring to a boil. Cook about 10 minutes, until slightly tender. Drain, and set aside.
Place the 4 1/2 cups water and vegetable bouillon cubes in a pot. Bring to a boil, and cook until bouillon cubes have dissolved. Remove from heat, and set aside.
Heat the olive oil in a large pot. Saute the onion and garlic until tender. Season with chili powder, cumin, and seasoned salt. Mix in the potatoes, carrots, and celery. Cook and stir about 2 minutes, until heated through. Mix in the water and dissolved bouillon cube mixture, hominy, and diced tomatoes with green chiles. Bring to a boil, reduce heat, and simmer 45 minutes. Season with salt and pepper to taste.

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REVIEWS

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Reviewed on Oct. 15, 2005 by KISMET37

I hate to be the voice of dissent here, but I really didn't enjoy this very much. I followed the recipe exactly and think I might like it better with some tweaking. I like spicy foods but all I can taste in this is a lot of heat. Less chili powder? Less cumin? I'm not sure what this needs. I tried serving it with little dollops of sour cream on top, but this didn't really help. I will probably not make this again.

5 users found this review helpful

Reviewed on Mar. 11, 2007 by Marion

Delicious!!! We changed a few things, but not too much. We used broth instead of boullion, no celery and (accidently, although...YUM) added double the chili powder. Very hearty and good for clearing the sinuses! I think the hominy adds the mexican flavor but I am not sure.

3 users found this review helpful

Reviewed on May 22, 2005 by chefjudge

Father, forgive me, I used chicken broth and added chicken parts, I could hear them clucking in protest the whole time... cluck cluck, cluck! It was great! A major hit. A mexican man where I held the function came out of the warehouse and meekly approached me and asked me what it was I was cooking. When I told him, he quietly told me that he came out because it smelled like his grand-mama's house when she would make menudo. He seemed really moved by the whole thing. I have to say this is a wonderful soup, I had to keep adding liquid as I went because it can tend to steam off, and it just continued to get better and better. Make a batch and put it in the fridge, you'll have something delicious and hearty to eat all week!

3 users found this review helpful

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