A couple of notes - this a great recipe to use up left-over odds and ends of veggies and the amounts are definitely subjective. I generally add way more of the veggies than the recipe calls for.
1 tbsp vegetable oil
1 onion, chopped
2 cloves garlic, smashed and chopped
1 14-oz can white/yellow hominy
1 medium carrot, diced (1-2 cups diced)
1 medium zucchini, diced (I used a little over half of a delicata squash, peeled – ZUCCHINI IS EVIL!)
1 potato, diced (used about 1-1/2 to 2 cups diced)
3 tomatoes, chopped (or 1 14-oz can petite diced)
1 cup TVP nuggets (this doesn’t really add anything and can be left out)
2 dried red chilies, torn (New Mexico) (I used about ¼ - ½ teaspoon of red pepper flakes)
1 chipotle in adobo sauce, chopped
2 green chilies, chopped (optional)
2 teaspoon ground cumin
1½ teaspoon Mexican oregano
4 cups vegetable stock (if not using the TVP chunks, cut this down to 2 cups)
1 handful of chopped cilantro (I totally left this out)
(As always the inclusion of greens such as spinach or kale would be lovely and or frozen veggies such as corn and peas ect…)
Shredded cabbage, sliced radishes, chopped white onion, green chilies and lime wedges
Soak the TVP chunks in 2 cups of hot stock.
Sauté the onions until soft. Add the garlic towards the end.
Add the carrot, zucchini, potato, oregano, cumin and sauté for a few minutes until the vegetables are browned.
Add the tomatoes and chilies. Sauté for about five minutes.
Add the TVP chunks with the stock, hominy, and rest of the stock and bring to a boil.
Lower the heat, cover and simmer for 30 minutes. (if using spinach/kale/frozen veggies – add them in after 15 minutes of simmering – then simmer covered for the last 15 minutes)
Stir in the cilantro just before serving. Serve with the trappings and fried tortillas or cornbread.