Ingredients
1 tablespoons RawSpiceBar’s Ground Chiles
1 tablespoon RawSpiceBar’s Cumin & Oregano Rub
1/4 cup olive oil
1 piece medium red onion, diced
2 pieces poblano peppers, seeded and diced
1 piece zucchini, quartered and sliced
4 pieces medium carrots, diced
2 cans hominy, rinsed and drained
2 cans pinto beans, rinsed and drained
1 can fire-roasted diced tomatoes
4 cups vegetable broth
2 tablespoons fresh lime juice
1 teaspoon Sea salt & pepper, to taste
Preparation
To a large pot over medium heat, add the olive oil. When hot, add the onion and salt. Sauté until translucent, 3-4 minutes. Stir in RawSpiceBar’s Ground Chiles, RawSpiceBar’s Cumin & Oregano Rub and salt & pepper to taste. Cook, stirring constantly, until spices are fragrant, about 1-2 minutes. Add the poblano peppers, zucchini and carrots, and cook, stirring occasionally, until golden, about 5 minutes.
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.
Stir in the lime juice and season to taste with additional salt and RawSpiceBar’s ground red chile if desired.
