Pozole

 

Ingredients

For the seitan:
8 ounces seitan, sliced into thin strips
2 tablespoons lime juice
2 garlic cloves, crushed
1 teaspoon salt
2 tablespoons olive oil

For the pozole:
¼ cup olive oil
1 large yellow onion, peeled, quartered, and cut into ¼-inch slices
4 garlic cloves, peeled and chopped
2 large poblano peppers, roasted and diced
1 (14-ounce) can white beans
1 (14-ounce) can hominy corn, rinsed well
½ pound Yukon Gold potatoes, unpeeled and diced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
4 cups vegetable broth
1 tablespoon lime juice
1 12-ounce bottle Mexican lager beer or 1⅓ cups vegetable broth
2 cups coarsely chopped kale

For the toppings:
4 corn tortillas
1 tablespoon olive oil
Cilantro, for garnish

Instructions
For the seitan, in a glass container, whisk lime juice, garlic, salt, and olive oil. Add sliced seitan, cover, shake to coat with marinade, and marinate for one hour in refrigerator. 
For the soup, in a 2-quart pot over medium heat, warm oil until shimmering and stir in onion and garlic. Fry until onion is soft and transparent, about 3 minutes, then stir in diced poblano peppers. Add marinated seitan and fry for 4 minutes, or until edges just start to get brown. Add beans, hominy, potato, chili powder, cumin, oregano, salt, broth, lime juice, and beer. Increase heat to medium-high and bring soup to a rapid simmer for 5 minutes, then reduce heat to low and partially cover. Simmer soup for another 30 minutes, or until hominy and potato are very tender. Stir in greens and simmer for another 2 minutes to wilt. Turn off heat and keep covered until ready to serve. 
Preheat oven to 350 degrees and brush corn tortillas on both sides with oil. Cut tortillas into 1-inch-wide strips and place them on a baking sheet in oven for 5 minutes until crisp and browned. Ladle soup into wide serving bowls. Top with tortilla strips and cilantro, and serve with lime wedges.
Enjoy!