This was referred to on the last post for those who want to try it. I will confess to liking different spices and for being a vegetarian who is trying to become vegan so I am writing from the perspective of no real meat in the recipe however, I think you could substitute as needed…
First things first . . . bring 8 cups of water to a boil with 4 cubes of Not-Beef bullion. Set aside.
In a deep large saute pan add…
2 Tbsp vegetable oil – I used grape seed oil
1 pkg Gardein Beefless tips
3 cloves garlic minced
1/3 cup chopped white onion
1 1/2 cup water
1 Tbsp Lime juice
1 Tsp Orange Peel
1/3 cup orange juice
4 sprigs fresh Thyme
1 Tsp. Oregano
1 Tsp. Salt
1/2 Tsp crushed red pepper
2 Bay leaves
1 Tsp Cumin
1 Tsp Chipotle
1 Tsp Smoked Paprika
Start by adding oil to hot pan. Then add onion and garlic and then Beefless tips. Cook until onion is transcluescent then add the water, orange peel, orange juice and all the spices. Bring to a boil and then simmer with a lid on pan.
Oven preheat to 450. And roast poblano, jalepeno and tomatillos.
2 Poblano peppers
1 Jalepeno pepper
Add roasted poblano peppers and jalepeno and tomatillo along with 1 can hominy to ingredients in saute pan then add 1/2 cup shredded green cabbage, let simmer on low for another 45 minutes.
Add all the broth ingredients to 8 cups Not Beef broth, add three chopped red potatoes. Boil and then simmer until potatoes are tender. I continue to simmer for quite a bit because I want everything to mingle and socialize so there are layers of flavor.
Once I determine this is ready to serve I ladle enough into each bowl, add fresh chopped green cabbage, a little Queso Fresco on the top and serve with corn tortilla chips or warmed corn tortillas to sop up the oooey goodness. If not a vegan you could top with sour cream as well.
It’s better the longer you allow it to cook at a low heat or even hold it over for the next day. You be the judge.
Enjoy Happiness in a bowl.
PS. In the past I added Cilantro but this time I left out . . . go figure…