Vegan Mexican Stew recipe

8 servings

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

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.