Seitan Posole Stew

• 1 cup posole dried
• 8 cups water
• 1 teaspoon sea salt
• 1 each bay leaves
• 3 each chipotle chili peppers
• 1 tablespoon chili powder
• 2 tablespoons corn oil
• 1 tablespoon cumin seeds
• 1 each onions diced
• 5 cloves garlic minced
• 1/2 cup jalapeno pepper chopped
• 2 cups seitan (wheat-meat) cooked, cubed
• 1 tablespoon mexican oregano
• 1 teaspoon sage
• 2 tablespoons lime juice

1. To prepare posole: rince dried posole and soak overnight (or up to 24 hours).
2. Rince and place in heavy pot with enough water to cover.
3. Bring to a boil, then add sea salt, chipolte chiles and bay leaf.
4. Cook for 3 to 4 hours, until tender, adding water as necessary.
5. You can also pressure cook posole for one hour and simmer for an additional hour.
6. The goal is to have the posole kernels split open and tender in a gently flavored broth.
7. To prepare stew: saute cumin, onions, garlic and jalapenos in oil with a pinch of sea salt.
8. When cumin is fragent and onions are translucent, add seitan cubes and continue to saute until seitan is seared.
9. Add oregano and sage and saute for one more minute.
10. Add mixture to posole and continue to cook for one hour.
11. Taste and adjust seasonings about ten minutes before finishing.
12. Add lime juice 5 minutes before finishing.
13. Garnish with chopped tomatoes, avocado and cilantro.
14. Serve with warm tortillas.

water, salt, bay leaves, chipotle chili peppers, chili powder, corn oil, cumin seeds, onions, garlic, jalapeno pepper, seitan, oregano, sage, lime juice

Taken from recipeland.com/recipe/v/seitan-posole-stew-42099 (may not work)