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Vegetarian Posole with Pinto Beans and Poblano Peppers
Ingredients
  • ¼ cup olive oil
  • 1 medium red onion, diced
  • ½ 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
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