Vegan Mexican Stew

Directions

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

Methods :

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.