Vegetarian Posole

I first saw a posole recipe a long time ago while watching Food Network. I found this vegetarian version pretty easily (posole usually includes chicken), however, I am an avid hater of cilantro. I can't get over the fact that it tastes really soapy to me.Occasionally, I can handle it in small quantities, otherwise I avoid it. So you will find that I have adapted this recipe to be completely devoid of cilantro.

Adapted from Huffington Post.

Other Soup Wednesday Posts: Roasted Wild Mushroom Chowder; Slow Cooker Butternut Squash Soup with Maple Roasted Chickpeas; Onion Soup with Fontina and Thyme; Chunky Root Vegetable Soup with Swiss Cheese Croutons; Slow Cooker Cauliflower Soup.

Ingredients:

-1 heaping tablespoon cumin 

-1 tablespoon olive oil

-1 onion, chopped fine

-1 poblano pepper, seeded, deveined and minced, optional

-2 quarts vegetable broth

-1 lime juiced

-3 tablespoons green salsa

-1 large can hominy, about 29 ounces, yellow or white or a mixture

-2 ears corn on the cob, cut into 1 1/2-inch sections

-2 zucchini squash, cut in 1-inch rounds

-1 medium potato, cut into 1/2-inch dice

-1 can pinto beans, rinsed

-salt and pepper to taste

-feta cheese

-Pepitas

In a soup pot, heat olive oil over medium-high heat. Add chopped onions, oregano, and poblano pepper. Stir until onions and pepper are soft and beginning to brown. Add one heaping teaspoon of ground cumin and stir, cooking for a few moments.

Add vegetable broth to onion mixture, then lime juice and green salsa. Bring just to a boil, then reduce heat and simmer, covered, about ten minutes. Taste and add more cumin, if desired.

Add hominy, corn on the cob pieces, zucchini and potato to pot and simmer for twenty minutes. After twenty minutes add the pinto beans.

Taste and adjust seasoning with salt and pepper and cumin (I added a little more lime juice here).

Serve topped with feta cheese and pepitas.

This soup was a hit in our household. After a few spoonfuls Dave declared it exceptional. This soup smelled divine while it was cooking and was full of hearty substance. It made plenty for us to enjoy it for dinner over a several day period and we were never bored with it.