Vegan Posole with Ground Chiles

By • January 28, 2017 0 Comments

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

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Serves 2

  • 1 tablespoon RawSpiceBar’s Ground Chiles
  • 1 tablespoon RawSpiceBar’s Cumin & Oregano Rub
  • 1/4 cup olive oil
  • 4 pieces medium carrots, diced
  • 14.5 ounces fire-roasted diced tomatoes
  • 1 teaspoon Sea salt & pepper, to taste
  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.
  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.

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