Vegan Pozole (Mexican Hominy Soup)
2 tsp neutral oil
1/2 onion, diced (about 1 cup)
2 garlic cloves, minced or pressed
1 tsp chili powder
1/2 tsp cumin
1/2 tsp Mexican oregano
2 chipotles in adobo sauce, finely diced
1 Tbsp tomato paste
1 14 oz. can fire roasted tomatoes
4 cups water
1 1/2 tsp veggie better than bouillon (or use half water, half broth of your choice)
1 14 oz. can hominy, white or yellow
1 14 oz can kidney (or black or pinto) beans
Optional garnishes:
sliced cabbage
sliced radishes
sliced green onions
sliced fresh jalapenos
avocados
cheese
sour cream
lime wedges
Heat the oil in a soup pot or dutch oven. Saute the onion until soft, 8 minutes or so.
Add garlic and stir for one minute, then add the dry spices, the chopped chipotles, and the tomato paste. Stir for 3-4 minutes.
Add the tomatoes with their juice and cook for 15 minutes or so over low heat, covered. Remove the lid and cook for 5 additional minutes.
Add the water and bouillon (or water and broth). Bring it to a boil, then reduce to a simmer. If using bouillon, stir to dissolve it in the soup.
Drain and rinse the hominy and add it to the pot. Simmer, covered, for about 15 minutes.
Drain and rinse the beans and add them to the pot. Cook for 5-10 minutes more, uncovered.
Top with desired garnishes
