Submitted by Erica, who shared her recipe for Christmas dinner!
- 1 pound tomatillos, husks removed, washed
- 2 Tbs peanut oil
- 1 package Upton's Naturals Traditional Seitan
- 1/4 cup pepitas
- 2 cloves garlic, minced
- 2 jalapenos, serranos or other green chiles, washed, sliced in half and seeded if desired
- 1 medium sized onion, chopped
- 1/2 cup cilantro
- 1 1/2 dried oregano
- 1 tspn ground cumin
- 2 cups veg broth
- 1/2 cup mexican light beer or veg broth
- 1 15 oz can white beans, drained and rinsed
- 1 15 oz can white cooked hominy, drained and rinsed
- 1/2 pound spinach, chopped
- Fill a large pot with enough water to allow the tomatillos to float, cover witha lid, turn heat to high and bring the water to a rolling boil. Add the tomatillos, stir them occasionally, and cook for 10 minutes or until the skins start to split and the tomatillos bright green color begins to fade. Use a slotted spoon to remove and tranfer them to a bowl to cool for about 10 minutes.
- Heat 1 Tb of oil in large pot. Add the seitan. Saute until browned about 10 minutes. Remove and set aside. In cast iron skillet, toast the pepitas until lightly browned, about 4 minutes, and transfer to food processor or blender to finley grind, then set aside.
- In a blender jar, pulse the cooled tomatillos with their juices, garlic, onion, chiles, cilantro, oregano and cumin to form a thick sauce. In the large soup pot, heat the remaining 1 Tb of oil over medium heat. Add the blended tomatillos and cook for about 10 minutes until the sauce turns darker (no longer light green) and thickens slightly. Slowly stir in broth and/or beer, pumkin seeds and bring to a boil again. lower heat to a simmer. Add the seitan, beans and hominy. Partially cover and simmer for 25 minutes.
- Stir in the spinach, partially cover again, and simmer for another 10 minutes. Add salt to taste.
- When ready to serve, ladle into bowls and top with avocado, sour cream, tortilla chips, etc.