VEGAN POSOLE WITH GROUND CHILES

New Mexican vegetarian Posole using our freshly ground chile powder blend of New Mexican chili peppers, ancho and guajillo chiles and arbol chiles

• Ready In: 35 mins
• Serves: 1
• Yields: 2 persons

Ingredients

• 1  tablespoon  ground chile
• 1  tablespoon cumin, & oregano rub
• 1⁄4 cup olive oil
• 1  medium red onion, diced
• 2  poblano peppers, seeded and diced
• 1  zucchini, quartered and sliced
• 4  medium carrots, diced
• 2 (15 ounce) cans hominy, rinsed and drained
• 2 (15 ounce) cans pinto beans, rinsed and drained
• 1 (14 1/2ounce) can  fire-roasted diced tomatoes
• 4  cups vegetable broth
• 2  tablespoons fresh lime juice
•  sea  salt & pepper, to taste

Directions

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