Vegan Mexican Stew Recipe

Place the potatoes carrots and celery in a pot with enough lightly salted water to cover and bring to a boil. Cook about 10 minutes until slightly tender. Drain and set aside.

Place the 4 1/2 cups water and vegetable bouillon cubes in a pot. Bring to a boil and cook until bouillon cubes have dissolved. Remove from heat and set aside.

Heat the olive oil in a large pot. Saute the onion and garlic until tender. Season with chili powder cumin and seasoned salt. Mix in the potatoes carrots and celery. Cook and stir about 2 minutes until heated through. Mix in the water and dissolved bouillon cube mixture hominy and diced tomatoes with green chiles. Bring to a boil reduce heat and simmer 45 minutes. Season with salt and pepper to taste.