1/3 package Beyond Meat Southwestern Style Chickn Strips (8 strips), diced to the size of the posole
For Serving, all optional:
1-2 oz Follow your Heart block vegan cheese (any flavor works well, but use their block cheese made in Greece)
Rancho Gordo Rio Fuego Very Hot Sauce
chopped fresh parsley or cilantro OR chopped steamed kale
OR Vegan Sour Cream
Put all the ingredients for the posole except the Beyond Meat into the slow cooker, ending with about 3 c of water. Turn cooker on high for about 3-4 hours.
Check posole for doneness after 3 hours.
When posole is nearing the texture you like:
Add the diced Beyond Meat (preferable at room temp) and cook another hour until the posole is the texture you prefer.
Stir in 1/2c water if you prefer the liquid to be thinner.
Serve the posole in a shallow bowl (I use a pasta bowl). Top with steamed chopped kale, if using. Use a microplane, to shave the vegan block cheese over the posole. Add a few drops of Rancho Gordo Rio Fuego hot sauce.
If not using kale, grate cheese, then sprinkle with chopped parsley or cilantro . Add a few drops of Rancho Gordo Rio Fuego hot sauce.
OR, add a dollop of vegan sour cream, a few drops of Rancho Gordo Rio Fuego hot sauce, top with chopped herbs. Mix, and eat.