vegan posole with ground chiles
New Mexican vegetarian Posole using our freshly ground chile powder blend of New Mexican chili peppers, ancho and guajillo chiles and arbol chiles.
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yield
4 serving(s)
prep time
30 Min
cook time
45 Min
method
Slow Cooker Crock Pot
Ingredients For vegan posole with ground chiles
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1 Tbsprawspicebar's taco seasoning
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1/4 colive oil
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1 mdred onion, diced
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2 smpoblano peppers, seeded and diced
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1 smzucchini, quartered and sliced
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4 mdcarrots, diced
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30 ozhominy, rinsed and drained
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30 ozpinto beans, rinsed and drained
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29 ozfire-roasted diced tomatoes
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4 cvegetable broth
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2 Tbspfresh lime juice
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1/2 tspsea salt & pepper, to taste
How To Make vegan posole with ground chiles
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1To 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 Taco Seasoning 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.
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2Add 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.
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3Stir in the lime juice and season to taste with additional salt to taste.
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