Except I had a plan. I love Soyrizo- the flavor and taste is amazing- so, I was going to re-do this recipe vegetarian style. We followed the recipe for the most part substituting the "meat" and oregano and added a little garlic to the broth.
First, we roasted the tomatillos, onions, garlic, and jalapenos. I used a large cookie sheet and drizzled the bacon flavored grapeseed oil over the top with a good sprinkling of salt and pepper. The bacon oil is vegetarian. It has a yummy smokey bacon-esque like flavor. I put them in a 425 oven for about 30 minutes.
While those guys are roasting, I started my broth. I used 2 bay leaves, 5 whole cloves, and 5-6 garlic cloves. I threw them in the pan with a drizzle of bacon oil and added 4 cups of water, 1 cup vegetable broth and one bag of Chik'n pieces. I brought it to a boil and then let it simmer for about 15 minuets.
Then it was time to get roasted goodness out of the oven. The tomatillos produced some liquid and I made sure to scoop ALL of that yummy flavor into the Ninja with the rest of the veggies.
Pureed for about 45 seconds.
Next, I drained the broth and reserved the liquid. I also removed the clovers, garlic, and bay leaf and smashed up the Chick'n.
Next I put the Soyrizo in the pot a another drizzle of the bacon flavored grapeseed oil and smashed it up. Chorizo has a LOT of grease when cooked that the soy version does not, so adding in some oil is important.
The soup is really coming together! We poured the broth back into the pot and added in hominy, cumin, Italian spice (we were out of oregano), and lime juice.
We let it simmer about 15 minutes or so to cook through and soften up the hominy. The kitchen smelled amazing! We quickly grated some cheddar cheese and, set out sour cream, and cut some tortillas in half.
And then we enjoyed an amazing vegetarian version of posole. Even the big meat-eaters that ate this soup were impressed.