1 c  Dried posole or canned

           -hominy
           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.