Ingredients:

• 1 yellow or brown onion, diced
• 4-5 cloves of garlic, minced
• 2 packs of Tofurky Chick’n
• 1 15 ounce can fire roasted green tomatoes 
• 1 30 ounce can white hominy
• 1 15 ounce can pinto beans 
• 1 15 ounce can white beans 
• 1 16 ounce jar of fire roasted hatch green chile (505 brand or similar)
• 12-14 tomatillos, halved
• 1 Not Chick’n bullion cube
• 2-3 Cups water (depending how thick or runny you want it)
• 1 Tbsp Mexican oregano 
• 1 Tspn Cumin
• Pinch of salt
• Lime, avocado, and chopped cilantro for garnish

Directions:

1. Cook all of the Tofurky Chick’n until slightly brown and crispy, set aside.
2. On a baking sheet lined with foil, broil the tomatillos until they are slightly charred (about 10 mins). Save for later.
3. In a large pot over medium heat warm up the olive oil.
4. Add the onions with a pinch of salt and cook on medium heat until soft.
5. Add the cumin, oregano, and garlic and cook 2-3 more minutes.
6. Add the green tomatoes and broiled tomatillos. Try to get any juices from the tomatillos into the pot as well.
7. Add the water an bullion cube and cook until the bullion cube has dissolved.
8. Using an emersion blender, blend the mixture to a consistency of a chunky salsa. Alternately, transfer to a blender and blend it then return to the pot.
9. Add the hominy, beans, green chiles and cook for about 10-15 minutes.
10. Add the pre-cooked Chick’n pieces and cook for another 5-10 minutes.