- 2 cups vegetable broth
- 2 poblano peppers, (seeded if you don’t want it too spicy)
- 1 jalapenos, seeded
- 1 pound tomatillos
- 1 large sweet onion
- Salt and pepper to taste
- 1 small bunch cilantro
- 5 cloves garlic
- Cooking spray
- 1 Mexican beer
- 2 loaves (1/2 a batch) homemade seitan, cut into 1 inch cubes
- 1 tablespoon dried oregano
- 1 tablespoon cumin
- 3 cans hominy, drained
- 2 large zucchini, cut into half moons and then sliced in half
- Avocado (add 2 points for a quarter avocado)
Saute seitan in a large soup pot until brown on all sides, set aside.
In a blender combine the poblano peppers, jalapenos, tomatillos, onion, cilantro, oregano, cumin, garlic, salt, and pepper and 1 cup vegetable broth. Blend until smooth. Taste and make sure it is spicy (a little spicier than you like) and well seasoned. Add more jalapenos or poblanos if needed.
Reuse the same (empty) soup pot and cook the tomatillo mixture about 10 minutes. Add beer and return to a boil.
Add zucchini, vegetable broth, seitan and hominy. Cook about 30 minutes.
Serve in bowls and add your favorite garnishes – I used radishes, avocado and cilantro with a squeeze of lime juice.