| 1 | To prepare posole: rince dried posole and soak overnight (or up to 24 hours). |
| 2 | Rince and place in heavy pot with enough water to cover. |
| 3 | Bring to a boil, then add sea salt, chipolte chiles and bay leaf. |
| 4 | Cook for 3-4 hours, until tender, adding water as necessary. |
| 5 | You can also pressure cook posole for one hour and simmer for an additional hour. |
| 6 | The goal is to have the posole kernels split open and tender in a gently flavored broth. |
| 7 | to prepare stew: saute cumin, onions, garlic and jalapenos in oil with a pinch of sea salt. |
| 8 | When cumin is fragent and onions are translucent, add seitan cubes and continue to saute until seitan is seared. |
| 9 | Add oregano and sage and saute for one more minute. |
| 10 | Add mixture to posole and continue to cook for one hour. |
| 11 | Taste and adjust seasonings about ten minutes before finishing. |
| 12 | Add lime juice 5 minutes before finishing. |
| 13 | Garnish with chopped tomatoes, avocado and cilantro. |
| 14 | Serve with warm tortillas. |
| 15 | cook"s note: when using canned posole or hominy, pre-soak the chipotles and chop finely before adding with bay leaf and salt. |
| 16 | Cook for one hour before proceeding with the stew directions. |
