Seitan Posole Stew
Submitted by margie
Seitan posole stew is a vegan take on the Mexican hominy classic: dried posole simmered for hours with chipotle and bay, then joined by seared seitan cubes in a smoky cumin-oregano broth. Topped with avocado, tomato, and cilantro.
YIELD
8 servingsPREP
10 minCOOK
4 hrsREADY
4 hrsTraditional Mexican pozole is built on long-simmered pork and dried hominy. This vegan adaptation swaps in seitan (chewy wheat gluten) for the pork, giving the stew the same hearty texture and protein without the meat.
The dried posole is a must, not canned hominy. Soak it overnight, then simmer with sea salt, chipotles, and bay for 3 to 4 hours until each kernel splits open like a flower. This is where pozole gets its signature look and soul. Rushing with canned hominy skips the whole point.
Sear the seitan hard in the cumin-scented oil before adding it to the broth. A crusty exterior holds texture during the final simmer so the cubes don’t turn spongy.
Lime juice goes in last, 5 minutes before serving. Added too early, the heat dulls its brightness. The raw garnishes are what make posole what it is: diced avocado, tomato, cilantro, and warm tortillas for scooping.
Kitchen Tips
- Chipotles in adobo can substitute for dried chipotle, add 2 tablespoons of the sauce with them for more smoke.
- Pressure cooker version: 1 hour under pressure, then simmer 1 hour uncovered to concentrate.
- Toast cumin seeds dry in the pan before adding oil, it wakes up the aroma.
- Save starchy posole cooking liquid as the stew base, don’t drain it.
Variations
- Add shredded cabbage and sliced radish garnish for a full pozole rojo presentation.
- Stir in roasted poblano chiles for a pozole verde lean.
- Top with crumbled queso fresco or a drizzle of cashew cream for richness.
Ingredients
Directions
To prepare posole: rince dried posole and soak overnight (or up to 24 hours).
Rince and place in heavy pot with enough water to cover.
Bring to a boil, then add sea salt, chipolte chiles and bay leaf.
Cook for 3 to 4 hours, until tender, adding water as necessary.
You can also pressure cook posole for one hour and simmer for an additional hour.
The goal is to have the posole kernels split open and tender in a gently flavored broth.
To prepare stew: sauté cumin, onions, garlic and jalapenos in oil with a pinch of sea salt.
When cumin is fragent and onions are translucent, add seitan cubes and continue to sauté until seitan is seared.
Add oregano and sage and sauté for one more minute.
Add mixture to posole and continue to cook for one hour.
Taste and adjust seasonings about ten minutes before finishing.
Add lime juice 5 minutes before finishing.
Garnish with chopped tomatoes, avocado and cilantro.
Serve with warm tortillas.
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