VEGETARIAN POSOLE WITH BEANS AND POBLANO PEPPERS

Vegetarian Posole with Beans and Poblano Peppers image

Provided by @MakeItYours

Number Of Ingredients 16

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

Steps:

To a large pot over medium heat, add the olive oil. When hot, add the onion and salt. SautÃ© until translucent, 3-4 minutes. Add the poblano peppers, zucchini and carrots, and cook, stirring occasionally, until golden, about 5 minutes. Stir in the cinnamon stick, oregano, ground chipotle chile, cumin and coriander. Cook, stirring constantly, until spices are fragrant, about 30 seconds.
Add the hominy and beans to the pot. Stir to warm through and then add the tomatoes and vegetable broth. Stir to combine. Bring to a boil and then reduce heat to medium-low. Simmer, uncovered, for 20 minutes, stirring occasionally.
Remove cinnamon stick, then stir in the lime juice and season to taste with additional salt and ground chipotle chile if desired.