The broth is bright and tangy with a little bit of heat. We could have easily used another chili or two, but they can vary, so you might want to add the chili puree a little bit at a time until you get the right heat level.
For a meatier version, try Emma's 30-Minute Chicken Posole.
makes 4-6 servings
1 dried guajillo chili
1 dried ancho chili
1 tablespoon olive oil
1 small red onion, diced
1 (15-ounce) can of diced tomatoes
4 cups vegegetable broth
1 teaspoon salt
1 tablespoon dried Mexican oregano
2 (15-ounce) cans of hominy
1 cup cooked pinto beans
Juice of 2 limes
Aged cojita cheese
Soak chilies in hot water for 20 minutes. Remove any stems and puree with a hand blender or food processor.
In a large pot, saute onion in olive oil over low heat for 10 minutes or until it begins to soften. Add tomatoes (with juice), broth, chili puree, salt and oregano and bring to a boil. Simmer for 10 minutes.
Add hominy and pinto beans, return to boil and simmer for additional 5 minutes. Add lime juice. If necessary, add more salt, lime juice or chili puree.
Remove from heat and serve with garnishes.
(Images: Joanna Miller)