Chicken Seitan and Hominy Verde Stew

Even though the weather is still pretty warm I wanted to continue with my month of November soups/chili's and stews.  I didn't plan it that way, it's just how things went down. This was delicious but I could have used a little more heat. If you like heat you may want to use poblanos instead of the Anaheim chili.I found this recipe in a Cooking Light magazine and made some changes including making it vegan.

• 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.

Enjoy!