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Rehydrate soy curls by placing them in a bowl and covering them with hot water. Set aside.
Clean chiles by removing stems, seeds, and veins.
Wash your hands thoroughly after handling chiles!
Toast chiles in a 250° F oven for 5 minutes
Rehydrate chiles by placing them in a saucepan and covering with hot water
Simmer for 10 minutes or until soft
Strain chiles into a blender reserving some of the chile water
Blend the chiles using a little of that chile water to get a smooth thick paste, then set aside
Dice the onion, chop the carrots & celery, then add to a dutch oven
Add enough water to prevent sticking and saute until softened
Add the chile paste.
Then add 1 cup of water to the blender to rinse out any remaining sauce, then add to the pot too
Stir well then add veggie broth and potatoes
Bring stew to a simmer then add marmite, cumin, garlic powder, and onion powder - stir well
Drain the soy curls and add them along with the minced garlic - stir well
Simmer stew until potatoes are fork-tender. then add masa harina to thicken
Once the stew thickens. remove from heat and crumble in the oregano
Let set 5 minutes for the flavors to meld
Serve with your favorite garnish