2/5/2017
Vegetarian Posole with Ground Chiles | Raw Spice Bar
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Vegan Posole with Ground Chiles
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Serves: 8-10
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INGREDIENTS 1 tablespoon RawSpiceBar’s Ground Chiles (https://rawspicebar.com/product/red-chiles-chilipowder/) 1 tablespoon RawSpiceBar’s Cumin & Oregano Rub (https://rawspicebar.com/product/red-chileschili-powder/) 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 (14.5-ounce) 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 (https://rawspicebar.com/product/red-chiles-chili-powder/), RawSpiceBar’s Cumin & Oregano
https://rawspicebar.com/blog/vegetarianposole/
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2/5/2017
Vegetarian Posole with Ground Chiles | Raw Spice Bar
Rub (https://rawspicebar.com/product/red-chiles-chili-powder/) 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 (https://rawspicebar.com/product/red-chiles-chili-powder/) if desired.
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