Vegan Mexican Stew

• 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

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.
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.
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.

potatoes, carrots, celery, water, vegetable bouillon, olive oil, onion, garlic, chili powder, cumin, salt, hominy, tomatoes, salt

Taken from www.allrecipes.com/recipe/68540/vegan-mexican-stew/ (may not work)