Pozole rojo with seitan

Ingredients

• 80 gvital wheat gluten, for about 200 g of seitan
• 300 ghominy, tinned and drained
• 200 gPassata
• 60 gOnion
• 600 mlVegetable stock
• 10 gCanola oil (1 tbsp)
• 40 gRadishes
• 60 gWhite cabbage
• 30 gTortilla chips
• Dried chillies (ancho or guajillo), garlic, oregano, cumin, lime, salt

How to make it

1. Seed the dried chillies, soak them in hot water for twenty minutes, blend with the tomatoes and garlic.
2. Knead the wheat gluten with 120 ml of water and a pinch of salt into a dough, tear it into pieces, boil in salted water for twenty minutes: that is the seitan. Soften the onion in the oil, fry the seitan, add the chilli purée, stock, oregano and cumin.
3. Add the hominy, simmer for thirty minutes, salt it.
4. Serve with shredded cabbage, radishes, lime and tortilla chips.

One tip

Without dried chillies: two spoons of paprika and a pinch of chilli flakes.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.