Vegetarian Posole
As I was thinking about our upcoming trip to New Mexico, I created this vegetarian version of the traditional southwestern soup, which is often made with pork.
Ingredients:
- olive oil
- 1 small onion, diced
- 1 red pepper, diced
- 3 cloves garlic, minced
- 1 can fire roasted tomatoes
- 1 can pinto beans, rinsed
- 2 cans hominy, rinsed
- 1 can mild green chiles
- 4 cups vegetable stock
- 1 cup water
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- salt to taste
Toppings:
- cilantro
- corn tortillas, toasted and cut into strips
Directions:
- Sautee onions and peppers in olive oil until onion almost translucent. Add garlic and sauté 2 more minutes.
- Add all other ingredients, bring to a boil, then reduce heat and simmer for 20 minutes.
- Top with chopped cilantro and strips of toasted (you can toast these in oven or in a frying pan) corn tortillas. These two items add so much flavor - don’t skip this step!