Vegan Mexican Stew Recipe
- 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
step 1: 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.
step 2: 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.
step 3: 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.