Vegan Mexican Stew - cooking recipe

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
Preparation
    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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