Vegetarian Posole With Tvp - cooking recipe

Ingredients

2 dried New Mexico chiles, stemmed and seeded
2 dried ancho peppers, stemmed and seeded
1 cup textured vegetable protein (textured vegetable protein 240 cal or dry cup)
1 1/2 cups boiling water
4 1/2 cups onions, chopped (about 2 large onions, yellow or white)
4 minced garlic cloves
1 1/2 cups green bell peppers, chopped (about 1 whole pepper, red is good too)
1 (29 ounce) can hominy, drained & rinsed
1 (14 1/2 ounce) can diced tomatoes
4 cups vegetable broth (or vegetarian \"chicken\" broth)
1 tablespoon olive oil
2 teaspoons dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
1 teaspoon salt
1/3 cup orange juice
Optional garnishes
chopped green onion
chopped cilantro
chopped avocado
shredded iceberg lettuce
hot sauce

Preparation

Put chile peppers in a small bowl; cover with boiling water, and let stand while you chop other vegetables.
In small saucepan, bring TVP and 1 1/2 cups of broth to a boil; turn off heat and let TVP soak up liquid while prepping other veggies.
Saute onions 5-7 minutes, then add garlic and bell pepper. Continue to saute until onions are soft (another 5-7 minutes).
While onions saute, transfer chiles and soaking liquid to a blender; blend until smooth.
When onions are soft, add hominy, tomatoes, blended chiles, 2 1/2 cups broth, TVP, oregano, cumin, coriander, and salt.
Simmer over medium heat 30 minutes to let flavors blend. (Can simmer longer if needed. Add extra broth or water if you like a thinner stew.).
Stir in OJ and serve garnished with chopped green onions, radishes, cilantro, avocado, shredded lettuce, and/or hot sauce.