Mexican Posole Stew from Nourish

A vegan, organic & gluten free version of posole - delicious, hearty and heartwarming. Oh so good and so good for you! xo :)

Makes 6-8 servings

1/4 cup olive oil 1 medium red onion, diced
1/2 teaspoon salt, plus more to taste
3 poblano peppers, seeded and diced
3 zucchini, quartered and sliced
4 medium carrots, diced
1 cinnamon stick
2 teaspoons dried oregano
1 tablespoon ground chipotle chile powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 (28-ounce) can hominy, rinsed and drained
2 (15-ounce) cans pinto beans, rinsed and drained
1 (14.5-ounce) can fire-roasted diced tomatoes
6 cups vegetable broth
2 tablespoons fresh lime juice

In a large pot over medium heat - add the olive oil. Once hot, add the onion and salt. Sauté until translucent, 3-4 minutes. Add poblano peppers, zucchini and carrots, and cook, stirring occasionally, about 5 minutes. Stir in cinnamon stick, oregano, ground chipotle chile, cumin and coriander. Cook, stirring constantly, until spices are fragrant, about 30 seconds.

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

Remove cinnamon stick, stir in the lime juice and season to taste

xo :)

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