Vegetarian Posole

A Light Delight with Hominy –

I am always looking for new, quick recipes to make mid-week. I adapted this version of a posole from the Boston Globe. I used what I had in the pantry, and created a vegan option, and it turned out delicious! Side note: you can use whatever beans you may have in the pantry for this recipe, but you do need the hominy.

Ingredients:

4 dried Guajillo peppers
3 -4 cups water
1 onion chopped
3 cloves garlic chopped
1.5 TBSP paprika
2 TBSP oregano
1 TBSP cumin
salt and pepper to taste
1 can of chick peas
pinto or kidney beans keep the liquid
2 cans hominy drained
top with cilantro, lime, radish, or crumbled tortilla chips if you like

Instructions:
1. In a heavy bottomed pan, high heat, toast the 4 peppers, gently press to bottom of pan for no more than 1 minute on each side. you will see them puff up and start to blacken. Remove, cool, then destem and remove seeds. blend with 3-4 cups of water and set aside.
2. using 1 TBSP of oil, add onions, cook several minutes, then add garlic and cook on medium until tender.
3. Add spices and cook for several minutes to coat the onions and garlic.
4. Add remaining ingredients, bring to a boil to help thicken, then reduce to simmer for 20 minutes.
5. Serve with lime,cilantro, avocado, tortilla chips, sliced radishes… whatever you may have on hand and enjoy!