VEGAN POSOLE WITH GROUND CHILES

• ground chile↗1 tablespoon
• cumin, & oregano rub↗1 tablespoon
• olive oil↗1⁄4 cup
• medium red onion, diced↗1
• poblano peppers, seeded and diced↗2
• zucchini, quartered and sliced1
• medium carrots, diced↗4
• hominy, rinsed and drained↗2 cans
• pinto beans, rinsed and drained↗2 cans
• fire-roasted diced tomatoes↗1 can
• vegetable broth↗4 cups
• fresh lime juice↗2 tablespoons
• sea salt & pepper, to taste

  to taste

Step-by-step instructions

1. 1

   To a large pot over medium heat, add the olive oil. When hot, add the onion and salt. Sauté until translucent, 3-4 minutes. Stir in RawSpiceBar’s Ground Chiles, RawSpiceBar’s Cumin & Oregano Rub and salt & pepper to taste. Cook, stirring constantly, until spices are fragrant, about 1-2 minutes. Add the poblano peppers, zucchini and carrots, and cook, stirring occasionally, until golden, about 5 minutes. S.

2. 2

   Add the hominy and beans to the pot. Stir to warm through and then add the tomatoes and vegetable broth. Stir to combine. Bring to a boil and then reduce heat to medium-low. Simmer, uncovered, for 20 minutes, stirring occasionally.

3. 3

   Stir in the lime juice and season to taste with additional salt and RawSpiceBar’s ground red chile if desired.