V Tomatillo, Winter Squash and Hominy Stew
Adapted from Yogikitchen.com; serves 6.
1/2 pound frozen tofu, thawed (freezing makes the tofu firmer) - can use ground chicken if desired
1 cup whole hominy, soaked in water overnight
1 dried chipotle (or 1 tsp chipotle powder)
1 mild chile such as pasilla or ancho if available- can also use 1-2 jalapeno or cherry peppers
1 Tablespoon extra virgin olive oil
1 stalk celery, finely chopped
1 teaspoon dried oregano
1 teaspoon ground coriander
1/2 pound tomatillos, husked and halved
1 pound of winter squash (butternut, kabocha, delicata) cut into large cubes, about 4 cups
1/2 cup fresh corn kernals (or frozen)
1 medium red bell pepper, cut into 3/4 in squares
1 teaspoon umeboshi vinegar (or red wine vinegar)
Chopped cilantro leaves for garnish
Squeeze the tofu to remove any excess water. Crumble the tofu into large pebbly pieces by hand. Set aside.
Drain the soaked hominy and place in a medium pot with 8 cups of water. Bring to a boil and simmer, partially covered, for about 1.5 hours or until the hominy is tender. Reserve the cooked hominy and cooking liquid separately.
Meanwhile, cut off the stems of the chipotles and ancho, discard the seeds and place the chilies in a pot, cover with water, bring to a boil, then turn off the heat and let the chilies soak for 15 minutes in the hot liquid until they are softened. Transfer the chiles to a food processor or blender with 1/4 cup of the soaking liquid and puree. Set aside.
Warm the oil in a medium pot, add the celery and saute over low heat for about 5 minutes, or until soft, add the oregano and coriander and saute for another 5 minutes. Add the crumbled tofu, chile puree and tomatillos, combine well and cook for another 5 minutes.
Add the squash, hominy and reserved cooking liquid plus enough water to make 3 cups. Cover the pot, bring to a boil, then reduce the heat and simmer, partially covered for 15 minutes, or until the squash is tender.
Add the corn kernels and bell peppers and cook for 5 minutes, add salt to taste and umeboshi or red wine vinegar. Cook 5 minutes or until the peppers are softened.
Serve with some or all of the following garnishes: chopped fresh cilantro leaves, avocado, tofu, lime, sour cream.