---------- Recipe via Meal-Master (tm) v8.03
  Categories: Vegetarian, Stews, Main dish
       Yield: 1 stew
       1 c  Dried posole or canned
            4-8 cups of water
       1 ts Sea salt
       1 ea Bay leaf
       3 ea Dried chipotle chiles
       1 tb Chili powder (optional)
       2 tb Corn or olive oil
       1 tb Whole cumin seed
       1 ea Onion, finely diced
       5 cl Garlic, minced
     1/2 c  Chopped jalapeno peppers
       2 c  Cooked seitan, cubed
       1 tb Mexican oregano
       1 ts Sage
       2 tb Fresh lime juice
   To prepare posole: rince dried posole and soak
   overnight (or up to 24 hours).  Rince and place in
   heavy pot with enough water to cover.  Bring to a
   boil, then add sea salt, chipolte chiles and bay leaf.
   Cook for 3-4 hours, until tender, adding water as
   necessary.  You can also pressure cook posole for one
   hour and simmer for an additional hour.  The goal is
   to have the posole kernels split open and tender in a
   gently flavored broth.
   To prepare stew: saute cumin, onions, garlic and
   jalapenos in oil with a pinch of sea salt.  When cumin
   is fragent and onions are translucent, add seitan
   cubes and continue to saute until seitan is seared.
   Add oregano and sage and saute for one more minute.
   Add mixture to posole and continue to cook for one
   hour.  Taste and adjust seasonings about ten minutes
   before finishing.  Add lime juice 5 minutes before
   finishing. Garnish with chopped tomatoes, avocado and
   cilantro.  Serve with warm tortillas.
   Cook’s note: when using canned posole or hominy,
   pre-soak the chipotles and chop finely before adding
   with bay leaf and salt.  Cook for one hour before
   proceeding with the stew directions.