vegan posole with ground chiles

Recipe by
RawSpiceBar Spices & Spice Kits
San Francisco, CA

New Mexican vegetarian Posole using our freshly ground chile powder blend of New Mexican chili peppers, ancho and guajillo chiles and arbol chiles.

read more
yield 4 serving(s)
prep time 30 Min
cook time 45 Min
method Slow Cooker Crock Pot

Ingredients For vegan posole with ground chiles

  • 1 Tbsp
    rawspicebar's taco seasoning
  • 1/4 c
    olive oil
  • 1 md
    red onion, diced
  • 2 sm
    poblano peppers, seeded and diced
  • 1 sm
    zucchini, quartered and sliced
  • 4 md
    carrots, diced
  • 30 oz
    hominy, rinsed and drained
  • 30 oz
    pinto beans, rinsed and drained
  • 29 oz
    fire-roasted diced tomatoes
  • 4 c
    vegetable broth
  • 2 Tbsp
    fresh lime juice
  • 1/2 tsp
    sea salt & pepper, to taste

How To Make vegan posole with ground chiles

  • 1
    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 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.
  • 2
    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.
  • 3
    Stir in the lime juice and season to taste with additional salt to taste.
ADVERTISEMENT