Green Chile Stew with Hominy and Plant-Based Meat

Name: Green Chile Stew with Hominy and Plant-Based Meat
Yield: Serves 4
Ingredients: 2 teaspoons, vegetable oil; 1 , large onion, chopped fine; 2 , poblano chiles, stemmed, seeded, and chopped; 2 , jalapeño chiles, stemmed, seeded, and minced; 12 ounces, plant-based ground meat; 4 , garlic cloves, minced; 1 teaspoon, ground cumin; 2 (12-ounce), cans whole tomatillos, drained; 3½ cups, vegetable broth; 2 (15-ounce) can, white hominy, rinsed; 2 , tomatoes, cored and cut into ½-inch pieces; 2 , radishes, trimmed, halved, and sliced thin; ½ cup, fresh cilantro leaves

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Our meat-free adaptation of this Mexican soup substitutes plant-based ground meat for the pork in a weeknight-friendly recipe.

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

SERVES4

TIME45 minutes

Green Chile Stew with Hominy and Plant-Based Meat

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

WHY THIS RECIPE WORKS

Mexican green pozole is traditionally a long-simmered pork and hominy stew. Although many typical recipes call for pork shoulder, in the past we've found that we could quicken the process by using ground pork—so when it came to our meat-fre...

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