This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Notes:
- This dish is typically made with chuño, a type of freeze dried potato. My first attempt at cooking this soup I simmered these for hours with no luck of getting the potatoes to cook the whole way through. You’re welcome to attempt to cook with it, and perhaps you’ll have more luck than I. Because of these challenges I opted to use fresh potatoes instead.
- Aji amarillo is a delicious, bright yellow chile pepper. It’s a bit fruity and provides mild heat. I was conservative in adding it to this recipe, but if you’re a lover a all things spicy feel welcome to add more!
Fricasé
Details
Servings
8 to 10
Prep time
20 minutes
Cooking time
4O minutes
Print
Ingredients
16 ounces Vegan Chicken (I used chicken-style seitan)
2 15.5 ounce cans Hominy
1 pound Potatoes
8 cups Vegetable Broth (I used chicken-less style)
1 Yellow Onion
8 Garlic Cloves
3 tablespoons Oregano
2 tablespoons Aji Amarillo, ground
2 tablespoons Vegetable Oil
1 teaspoon Salt, plus more to taste
Oregano, fresh (optional for garnish)
Directions
- Slice potatoes into 1/2” chunks. Dice onions, mince garlic. Set aside.
- Heat a pot over medium heat. Once to temperature add oil, onions, oregano, aji amarillo, garlic, and salt. Saute until garlic becomes translucent.
- Add chicken-less chicken and saute til browned.
- Add potatoes, hominy, and vegetable stock. Bring to a simmer, and allow to simmer for 25 to 30 minutes.
- Once simmering is complete, remove from heat and cover. Allow flavors to marry.
- Serve hot, garnish with fresh oregano (optional), and enjoy!
