Recently I made some more Roasted Vegetable Salsa
for enchiladas, which calls for two pounds of tomatoes and one of peppers. When I went to the store, the Roma tomatoes and poblano peppers were on sale and they were gorgeous. I grabbed my usual 10 Romas and 4 poblanos, only to notice when I got home that they were huge! I had way more than three pounds of vegetables. I threw some extra garlic and spice in there and when the sauce was finished, I had seven cups. This was enough for over 40 enchiladas. Enchiladas may be my favorite food ever, but that’s just too many.
So, I made this stew. It’s reminiscent of Posole, but with more of a roasted tomato vibe. It’s super filling. If you don’t think of Southwestern food as comfort food, try this; I’ll bet it will change your mind. Even if you still don’t think it’s comfort food, you’ll think it’s delicious.
Seitan Chili Stew
2 cups Roasted Vegetable Salsa
2 cups vegetable broth
8 ounces good* red or yellow potatoes, cut into 1/2-inch dice
8 ounces seitan, cut into 1/2-inch dice
1 15.5-ounce can yellow or white hominy, drained
salt to taste
In a large pot, heat salsa and broth. Add potatoes and bring to a low boil. Reduce to a simmer, cover, and and cook until potatoes are tender, about 15 minutes.
Add seitan, hominy and salt, and heat through.
Hey, if you’re still reading this far, the Bad Potato was supposed to look like Vyvyan Basterd
. But, since I can’t draw, I ended up giving it a masculine version of my own face. Which means it looks kind of like my dad. Which is weirding me out. My dad was not a punk-rocker, ok?
Nor was he a potato.
|Whoa, Nutmeg, cats don’t like chili stew!
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