Black bean and poblano pozole

• Vegan
• Gluten free

• Produce

  • 1 Ancho chile, dried
  • 2 Arbol chiles, dried
  • 1 25 oz can Black beans
  • 2 Carrots, large
  • 1 Cilantro and sliced radish, Fresh
  • 4 cloves Garlic
  • 1 25 oz can Hominy
  • 1/2 Lime, Juice of
  • 1 tsp Oregano, ground
  • 2 Poblano peppers
  • 1 Red bell pepper
  • 2 Serrano peppers
  • 1 14.5 oz can Tomatoes, fire-roasted
  • 1 Yellow onion, medium

• Canned Goods

  • 8 cups Vegetable broth

• Baking & Spices

  • 3 tsp Ancho chile powder
  • 1/2 tsp Cinnamon
  • 2 tsp Paprika

• Oils & Vinegars

  • 2 tbsp Avocado or olive oil

• Nuts & Seeds

  • 1 tsp Cumin

Found on rhubarbarians.com

Description

Directions

• Heat oil in a large soup pot over medium high heat.
• Add onion and cook until slightly soft, about 3 minutes.
• Add next 5 ingredients, through seranno peppers, and cook until soft, about 10-15 minutes.
• Add spices. Stir well to combine and cook about 1 minute.
• Add tomatoes. Stir well to combine and cook about 1 minute.
• Add hominy, beans, dried chiles, and broth. Bring to a boil. Reduce heat and simmer for 20 minutes.
• Add lime juice. Stir well to combine.
• Remove dried peppers from soup. Discard.
• Serve with freshly chopped cilantro and sliced radish.