Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 medium onion, (diced)
  • 1 medium poblano pepper, (seeded and diced)
  • 3 garlic cloves, (minced)
  • 3 cups vegetable broth
  • 1 (14 ounce) can fire roasted tomatoes
  • 1 (14 ounce) can pinto beans, (drained and rinsed)
  • 1 (14 ounce) can hominy, (drained)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chipotle chile powder ((or to taste))
  • 1 small sweet potato, (peeled and diced (about 2 cups))
  • Salt and pepper to taste
  • Lime wedges
  • Fresh cilantro

Instruction

  • Coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the onion and poblano pepper. Sauté for about 5 minutes, until the onion is soft and translucent. Add the garlic and sauté for about 1 minute more, until very fragrant.
  • Stir in the broth, tomatoes, beans, hominy, cumin, oregano, and chipotle chile powder and sweet potato. Raise the heat and bring the broth to a simmer. Lower heat and allow to simmer, uncovered, until the sweet potato is tender, about 20 minutes.
  • Remove from heat and season with salt and pepper to taste.
  • Ladle into bowls and serve with cilantro and lime wedges.