Posole (Vegetarian)

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!

• Ready In: 30 mins
• Serves: 6-10

Ingredients

• 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

Directions

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