Mexican Pozole

Yield 8 servings

Ingredients

• 4 cups vegetable or chicken broth
• 2 15 ounce cans pinto beans, drained and rinsed
• 1 4 ounce can chopped green chilis
• 1 poblano pepper, seeded and chopped
• 1 cup chopped onion
• 2 cloves garlic
• 2 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 1/2 teaspoons chili powder
• 1 bay leaf
• 1 cup store-bought salsa verde
• 2 15 ounce cans hominy, drained and rinsed
• 2 T lime juice

Suggested Toppings

Shredded cabbage, sliced radishes, chopped onions, cilantro, cheese, avocado, tortilla strips

Preparation

Place vegetable broth, beans, chopped chilis, poblano pepper, onion, garlic, oregano, cumin, chili poweder and bay leaf in a dutch oven or slow cooker. Cook until the onions are cooked, about 30 minutes, or cook on high for 4 hours in a slow cooker, if you insist. Stir in salsa, hominy and lime juice, cook another 1/2 hour. Serve with the topping of your choice.