Red Posole
Serves: 8
Prep Time: 15 min
Cook Time: 30 min
Ingredients
1/4 Cup
Vegetable broth, or water
1
Yellow onion, peeled and diced
1
Bell pepper, diced
1 Stalk
Stalk celery, diced
1
Carrot, peeled and diced
2 Cloves
Garlic, minced
5
Sage leaves, minced
1 Tablespoon
New Mexican red chile powder
2 Teaspoons
Ground cumin
2 Teaspoons
Ground coriander
1/2 Teaspoon
Salt
28 Ounces
Hominy, drained and rinsed
30 Ounces
Pinto beans, drained and rinsed
15 Ounces
Diced tomatoes, with juices
3 Cups
Vegetable broth, or water
Directions
1
Heat 1/4 cup of vegetable broth in large pot over medium heat.
2
Add onion, bell pepper, celery, carrot and garlic and sauté until onions are translucent, about 5 minutes.
3
Add sage, chile powder, cumin, coriander, and salt and stir to combine.
4
Add hominy, pinto beans, diced tomatoes and 3 cups of vegetable broth.
5
Turn up heat and bring to a boil.
6
Reduce heat to a rapid simmer and cook for 20-30 minutes, until stew has reduced to desired thick consistency.
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