Ingredients
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- 1 tablespoon?olive oil
- 1?small yellow onion, diced
- 1?large poblano pepper, cored and diced
- 4?cloves garlic, minced
- 2 teaspoons?each:?, chili powder, ground cumin
- 4 cups?vegetable broth
- 2?(15-ounce) cans black, pinto or white beans, rinsed and drained?(I used one can pinto and one can Great Northern beans)
- 1?(30-ounce) can hominy, rinsed and drained
- ? cup?(6 ounces) salsa verde
- 1 teaspoon?dried oregano
- 2 tablespoons?freshly-squeezed lime juice
- fine sea salt and freshly-ground black pepper
- toppings: chopped cilantro, crumbled tortilla chips, shredded cabbage, sliced avocado, sliced radishes and/or sour cream
Instructions
- Saut¨¦ the veggies.?Heat the oil in a large stockpot over medium-high heat. Add the onion and poblano and saut¨¦ for 5 minutes, stirring occasionally, until softened. Add the garlic, ancho chili powder, chili powder, cumin and saut¨¦ for 2 minutes, stirring frequently.
- Simmer.?Add the vegetable broth, beans, hominy, salsa verde, oregano and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low (or whatever temperature is needed to maintain a low simmer), cover, and simmer for 10 minutes.
- Finish.?Stir in the lime juice until combined. Taste and season with salt and pepper, or any additional spices that you might like, to taste.
- Serve.?Serve immediately, garnished with all of your favorite toppings, and enjoy!