Black Bean and Chile Posole

• 2 4- to 5-inch dried pasilla chiles
• 2 medium leeks, white and light green parts cut into 2-inch chunks
• 2 Tbs. olive oil
• 4 cloves garlic, minced (4 tsp.)
• 2 tsp. ground cumin
• 1 tsp. dried oregano
• 2 15-oz. cans white hominy, rinsed and drained
• 2 15-oz. cans black beans, rinsed and drained
• 1 15-oz. can fire-roasted diced tomatoes
• 4 cups plain tortilla chips
• 2 small avocados, diced
• 2 tomatoes, diced
• 4 green onions, chopped
• 2 limes, sliced into wedges
• 1/2 cup chopped cilantro
• hot sauce

1. To make Posole: Place pasilla chiles in large bowl, and cover with 3 cups boiling water.
2. Let soak 15 minutes, or until softened.
3. Drain chiles, and reserve liquid.
4. Pull open chiles, and gently scrape out and discard seeds.
5. Puree chiles in food processor with 1/4 cup reserved soaking liquid.
6. (Press puree through sieve if bits of skin remain, and discard solids.)
7. Stir chile puree into remaining soaking liquid.
8. Halve leek chunks, and thinly slice into matchsticks.
9. Heat oil in large stockpot over medium heat.
10. Add leeks, and saute 5 to 7 minutes, or until softened.
11. Add garlic, cumin, and oregano, and saute 1 minute.
12. Add hominy, black beans, tomatoes with juice, chile liquid, and 6 cups water; cover, and bring to a boil.
13. Reduce heat to medium-low, and simmer 20 minutes.
14. Place Garnishes (if using) in bowls; pass around table when ready to serve.

chiles, leeks, olive oil, garlic, ground cumin, oregano, white hominy, black beans, tomatoes, tortilla chips, avocados, tomatoes, green onions, cilantro, hot sauce

Taken from www.vegetariantimes.com/recipe/black-bean-and-chile-posole/ (may not work)