Ingredients
The following ingredients have 4 Servings
- 4 oz (1/2 bag) Butler soy curls
- 8 cups water (divided)
- 1/2 white onion, diced
- 5–6 green onions, diced
- 1 Yukon gold potato, diced (about 8 oz)
- 2.5 oz bag dried, red chile peppers, about 10-12 chiles (New Mexican or Guajillo)
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 30 oz can white hominy (maiz blanco)
- 3 teaspoons Mexican oregano
- 1/2 teaspoon garlic powder
- 2 bay leaves
- 32 oz (4 cups) low-sodium vegetable broth
- Garnish with any of the following: cabbage, radish, cilantro, and lime (optional)
Instruction
- Bring soy curls and 4 cups of water to a boil. Simmer for 4 minutes.
- Strain, press, and dry the soy curls to remove as much moisture as you can, then add to a hot skillet.
- Gently fry the soy curls for about 5 minutes until they begin to brown. Set aside.
- Dice the onions, green onions, and potatoes, and mince the garlic. Set aside.
- Clean chiles by removing stems, heads, membranes, and seeds
- Add chiles to 4 cups boiling water and simmer for 4-5 minutes or until softened
- Reserving 1.5 cups of the chile water, transfer just the chiles to a blender.
- To the blender, add the 1.5 cups of chile water, garlic, cumin, pepper, and salt, and blend until smooth
- Add chile sauce to a large pot or dutch oven and cook for 5 minutes, stirring often
- Add drained and rinsed hominy, onions, green onions, potato, oregano, garlic powder, bay leaves, and veg broth. Mix well.
- Simmer for 30 minutes.
- Add the cooked soy curls and simmer for an additional 15-20 minutes.
- Add garnishes if desired and serve.
