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Ingredients
  • 2 to 4 dry guaillo chilies
  • 1 onion, chopped small
  • 1 poblano chili, chopped small
  • 4 garlic, minced
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons oregano
  • ¼ teaspoon chipotle powder,or ancho or smoked paprika
  • ½ teaspoon epazote or 2 bay leaves
  • 6 cups (32 ounces) vegetable broth, divided
  • 1 ½ teaspoons salt
  • 2 tablespoons tomato paste
  • ⅓ cup cilantro stems
  • 2 cup colored bell peppers, chopped
  • 2 ½ cups (30 ounces) hominy
  • 3 ½ cups (2 15 ounce cans) black bean
  • subheading: Topping suggestions:
  • fresh cilantro
  • fresh lime
  • avocado
  • tortilla crisps or corn chips
  • radishes
  • shredded cabbage
  • jalapeño
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