Seitan Chili Stew

Recently I made some more Roasted Vegetable Salsa for enchiladas, which calls for two pounds of tomatoes and one of peppers. When I went to the store, the Roma tomatoes and poblano peppers were on sale and they were gorgeous. I grabbed my usual 10 Romas and 4 poblanos, only to notice when I got home that they were huge! I had way more than three pounds of vegetables. I threw some extra garlic and spice in there and when the sauce was finished, I had seven cups. This was enough for over 40 enchiladas. Enchiladas may be my favorite food ever, but that's just too many.

So, I made this stew. It's reminiscent of Posole, but with more of a roasted tomato vibe. It's super filling. If you don't think of Southwestern food as comfort food, try this; I'll bet it will change your mind. Even if you still don't think it's comfort food, you'll think it's delicious.

Seitan Chili Stew

2 cups Roasted Vegetable Salsa
2 cups vegetable broth
8 ounces good* red or yellow potatoes, cut into 1/2-inch dice
8 ounces seitan, cut into 1/2-inch dice
1 15.5-ounce can yellow or white hominy, drained
salt to taste

In a large pot, heat salsa and broth. Add potatoes and bring to a low boil. Reduce to a simmer, cover, and and cook until potatoes are tender, about 15 minutes.

Add seitan, hominy and salt, and heat through.

Serves 4-6

Good potato.

Bad potato.

Hey, if you're still reading this far, the Bad Potato was supposed to look like Vyvyan Basterd. But, since I can't draw, I ended up giving it a masculine version of my own face. Which means it looks kind of like my dad. Which is weirding me out. My dad was not a punk-rocker, ok?

Nor was he a potato. 

Whoa, Nutmeg, cats don't like chili stew!