- 2 Anaheim chiles
- Cooking spray
- 1 1/2 pounds tomatillos, remove papery skins and rinse
- 1/4 cup finely chopped fresh cilantro
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 cups Better Than Bouillon chicken broth, divided
- 2 tablespoons olive oil, divided
- 1 1/2 cups finely chopped onion (1 large)
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1/2 cup chopped red bell pepper
- 3 tablespoons all-purpose flour
- 4 teaspoons finely chopped garlic
- 1 package Westsoy Chicken Seitan, drained and cut into 1 1/2-inch pieces
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 2 cans white hominy, rinsed and drained
- 6 tablespoons Toffuti sour cream (garnish)
- Cilantro leaves (garnish)
Preheat broiler to high. Halve, stem, and seed chiles. Place chiles, skin side up, on a foil-lined baking sheet coated with cooking spray; broil for 5 minutes or until charred.
Place chiles in a paper bag; seal. Let stand for 15 minutes. Peel and discard skins.
Arrange tomatillos on prepared baking sheet, and broil 14 minutes or until blackened, turning once.
Combine the chiles, tomatillos, 1/4 cup cilantro, cumin, and oregano in a blender.
Add 1 cup broth; process until smooth.
Heat a large Dutch oven over medium-high heat. Add 2 teaspoons olive oil; swirl to coat. Add onion, carrot, celery, and bell pepper; sauté for 2 minutes, stirring occasionally.
Stir in flour; sauté for 2 minutes, stirring frequently.
Add garlic; sauté for 30 seconds, stirring constantly.
Add seitan, remaining 1 cup broth, tomatillo mixture, and hominy to the onion mixture. Bring to a boil.
Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Ladle 1 2/3 cups stew into each of 6 bowls, and top each with 1 tablespoon sour cream. Garnish with cilantro, if desired.