Vegan Posole With Ground Chiles Recipes

VEGAN POSOLE WITH GROUND CHILES

Vegan Posole with Ground Chiles image

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

Provided by RawSpiceBar Spices & Spice Kits @RawSpiceBar1

Number Of Ingredients 12

Ingredients

1 tablespoon(s) rawspicebar's taco seasoning
1/4 cup(s) olive oil
1 medium red onion, diced
2 small poblano peppers, seeded and diced
1 small zucchini, quartered and sliced
4 medium carrots, diced
30 ounce(s) hominy, rinsed and drained
30 ounce(s) pinto beans, rinsed and drained
29 ounce(s) fire-roasted diced tomatoes
4 cup(s) vegetable broth
2 tablespoon(s) fresh lime juice
1/2 teaspoon(s) sea salt & pepper, to taste

Steps:

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.
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.
Stir in the lime juice and season to taste with additional salt to taste.

VEGAN POSOLE WITH GROUND CHILES

VEGAN POSOLE WITH GROUND CHILES image

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

Provided by RawSpiceBar

Categories Vegetable

Time 35m

Yield 2 persons, 1 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon ground chile
1 tablespoon cumin, & oregano rub
1/4 cup olive oil
1 medium red onion, diced
2 poblano peppers, seeded and diced
1 zucchini, quartered and sliced
4 medium carrots, diced
2 (15 ounce) cans hominy, rinsed and drained
2 (15 ounce) cans pinto beans, rinsed and drained
1 (14 1/2 ounce) can fire-roasted diced tomatoes
4 cups vegetable broth
2 tablespoons fresh lime juice
sea salt & pepper, to taste

Steps:

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, RawSpiceBar's Cumin & Oregano Rub 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. S.
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.
Stir in the lime juice and season to taste with additional salt and RawSpiceBar's ground red chile if desired.

Nutrition Facts : Calories 2673.7, Fat 73.3, SaturatedFat 10.4, Sodium 2030.6, Carbohydrate 421.2, Fiber 120.8, Sugar 51.4, Protein 103.3

VEGETARIAN POSOLE WITH GROUND CHILES

Vegetarian Posole with Ground Chiles image

Number Of Ingredients 13

Ingredients

1 tablespoons RawSpiceBar's Ground Chiles
1 tablespoon RawSpiceBar's Cumin & Oregano Rub
1/4 cup olive oil
1 piece medium red onion, diced
2 pieces poblano peppers, seeded and diced
1 piece zucchini, quartered and sliced
4 pieces medium carrots, diced
2 cans hominy, rinsed and drained
2 cans pinto beans, rinsed and drained
1 can fire-roasted diced tomatoes
4 cups vegetable broth
2 tablespoons fresh lime juice
1 teaspoon Sea salt & pepper, to taste

Steps:

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, RawSpiceBar's Cumin & Oregano Rub 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.
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.
Stir in the lime juice and season to taste with additional salt and RawSpiceBar's ground red chile if desired.

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