Vegan Posole With Ground Chiles

• 1 tablespoon ground chile
• 1 tablespoon cumin, & oregano rub
• 1/4 cup olive oil
• 1 medium red onion, diced
• 2 poblano peppers, seeded and diced
• 1 zucchini, quartered and sliced
• 4 medium carrots, diced
• 2 (15 ounce) cans hominy, rinsed and drained
• 2 (15 ounce) cans pinto beans, rinsed and drained
• 1 (14 1/2 ounce) can fire-roasted diced tomatoes
• 4 cups vegetable broth
• 2 tablespoons fresh lime juice
• sea salt & pepper, to taste

1. To a large pot over medium heat, add the olive oil. When hot, add the onion and salt. Saute until translucent, 3-4 minutes. Stir in RawSpiceBar's Ground Chiles, RawSpiceBar's Cumin & Oregano Rub and salt & pepper to taste. Cook, stirring constantly, until spices are fragrant, about 1-2 minutes. Add the poblano peppers, zucchini and carrots, and cook, stirring occasionally, until golden, about 5 minutes. S.
2. Add the hominy and beans to the pot. Stir to warm through and then add the tomatoes and vegetable broth. Stir to combine. Bring to a boil and then reduce heat to medium-low. Simmer, uncovered, for 20 minutes, stirring occasionally.
3. Stir in the lime juice and season to taste with additional salt and RawSpiceBar's ground red chile if desired.

ground chile, cumin, olive oil, red onion, peppers, zucchini, carrots, hominy, pinto beans, tomatoes, vegetable broth, lime juice, salt

Taken from www.food.com/recipe/vegan-posole-with-ground-chiles-530007 (may not work)