Vegan Mexican Stew recipe
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Ingredients
- 5 medium potatoes, peeled and cubed 2 carrots, chopped 1 stalk celery, chopped 4 ½ 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 ½ tablespoons seasoned salt 1 (29 ounce) can hominy, drained 1 (28 ounce) can diced tomatoes with green chile peppers salt and pepper to taste
Nutrition Info
- 226.9 caloriescarbohydrate: 46.3 gcholesterol: : -fat: 3.2 gfiber: 6.6 gprotein: 5 gsaturatedFat: 0.5 gservingSize: -sodium: 1165.7 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Vegan Mexican Stew
Directions
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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.