After many weeks of late night study sessions and coffee runs, I finally finished finals week and this semester is officially over. It went by very quickly, but I am really looking forward to relaxing and spending time with family.
Anyway, I made this posole for thanksgiving. I really enjoyed it so I decided to share this recipe with you all. I haven’t had posole for almost 2 years! I’ve been putting it off because it seemed like a very complicated process. This is so easy, I promise you won’t regret making this!
For this recipe, I used WestSoy’s chicken-style seitan. I don’t have a lot of experience cooking with fake meat. I thought this one was okay and my family members seemed to enjoy it. Let me know what you’re favorite meat substitutes are. I’d love to know.
- 4 quarts water
- 1 large (96 ounce) can Juanita’s hominy, drained & rinsed
- 1 head garlic, unpeeled
- 7 dried guajillo chiles
- 1 clove garlic, peeled
- 1 teaspoon oregano
- 1/2 onion, peeled
- 2 (8 ounce) packages WestSoy chicken-style seitan, cubed
- cabbage, thinly sliced
- lime, quartered
- red radishes, thinly sliced
- onion, chopped
- tostada shells
- In a large stockpot, add hominy, water, unpeeled head garlic and a tablespoon of salt. Set on heat and bring to a boil.
- In a medium bowl, soak the guajillo chiles in warm water for about 30 minutes (or until soft). Remove stems and seeds. (You’ll be left with only the skins of the chiles.)
- Prepare the red sauce by adding the chiles, clove of garlic, teaspoon of salt, and oregano in a blender. Then pour the sauce into the stockpot by using a strainer. (This might take some time, you can use water from the stockpot and pour it over the red sauce to thin it out.)
- Add the chicken-style seitan. Remove garlic head and add half onion. Cook for about an hour. Taste and add more salt or oregano if needed.
- Serve in bowls, add garnishes, and enjoy!