Vegan Chicken Pozole
4 cups boiling water
1 1/2 cubes vegan chicken bouillon
4 cups vegan chicken strips, diced or shredded (I use Morning Star)
2 tablespoons olive oil
3/4 cup carrots, shredded
10 cloves garlic, minced
1 1/2 cups salsa (I use garlic cilantro)
29 ounces white hominy, drained
1/2 tablespoon oregano
1. Add bouillon to water, and let dissolve. Cook chicken as directed on the package; set aside.
2. Heat oil in pot over medium-high heat. Add carrots and cook for 1 minute. Add garlic, cook and stir for 1 minute.
3. Add salsa, cook and stir for 1 minute. Add broth, hominy, and oregano, then bring to a boil.
4. Reduce heat; simmer uncovered for 8 minutes or until carrots are tender. Stir in chicken, heat for a minute. Ladle in bowls then add desired garnishes.
Source of recipe: This is one of my wife's favorite meals. She could no longer have it because of the meat factor. So, we came up with a way to make it vegan.