Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 large poblano pepper, cored and diced
- 4 cloves garlic, minced
- 2 teaspoons each: ancho chili powder, 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
- ¾ 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
- Sauté the veggies. Heat the oil in a large stockpot over medium-high heat. Add the onion and poblano and sauté for 5 minutes, stirring occasionally, until softened. Add the garlic, ancho chili powder, chili powder, cumin and sauté 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!
