Vegan Mexican Stew

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• 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.