Vegetarian Posole with Beans and Poblano Peppers

Name: Vegetarian Posole with Beans and Poblano Peppers
Yield: 6 servings
Ingredients: 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

Vegetarian Posole with Beans and Poblano Peppers was pinched from <a href="http://ohmyveggies.com/vegetarian-posole-with-pinto-beans-and-poblano-peppers/" target="_blank">ohmyveggies.com.</a>

"A full-bodied Mexican soup that gets its rich flavor from peppers, warm spices and lots of hominy. Typically meat-filled, we've replaced the meat with pinto beans and veggies so it's still hearty and delicious. Adapted from Food & Wine...."

INGREDIENTS

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1/4 cup olive oil

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1 medium red onion, diced

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1/2 teaspoon salt, plus more to taste

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2 poblano peppers, seeded and diced

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1 zucchini, quartered and sliced

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4 medium carrots, diced

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1 (2-inch) cinnamon stick

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2 teaspoons dried oregano

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1 tablespoon ground chipotle chile* (plus more to taste)

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2 teaspoons ground cumin

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1 teaspoon ground coriander

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2 (15-ounce) cans hominy, rinsed and drained

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2 (15-ounce) cans pinto beans, rinsed and drained

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1 (14.5-ounce) can fire-roasted diced tomatoes

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4 cups vegetable broth

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2 tablespoons fresh lime juice

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