Vegetarian Posole

• 5 cups white hominy, thawed if frozen, or well-rinsed if canned
• 14 cups good vegetable stock, preferably homemade
• 1-2 cups Hatch green chile
• 2-3 Tbsp New Mexico red chile powder
• 3-4 dried New Mexico red chile pods, shredded
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 bunch cilantro, chopped
• 2 medium tomatoes, whole
• 3 chipotle peppers in adobo sauce, chopped
• 1 Tbsp miso
• 1 tsp Mexican oregano
• salt
• grated Co-Jack cheese
• whole-wheat tortillas

1. Put all the ingredients except the cheese and tortillas into a big pot and simmer for 1 1/2 hours, or until flavors are melded. Top each bowl with grated cheese and use tortillas to scoop it up.

white hominy, vegetable stock, hatch, chile powder, pods, onion, garlic, cilantro, tomatoes, peppers, miso, oregano, salt, cheese, tortillas

Taken from www.epicurious.com/recipes/member/views/vegetarian-posole-1202769 (may not work)