Vegan Pumpkin Posole Stew
Ingredients
Dried peppers: 6 Anaheim, 4 ancho, stems and seeds removed
6 cloves garlic
2 teaspoons salt, 3 teaspoons cumin, 1 teaspoon black pepper
2 Tablespoons oil
1 white onion, chopped
1 green bell pepper, chopped
6 cups vegetable broth
2 cups water
1 15 oz can pumpkin puree
2 teaspoons dried oregano
1 30 oz can hominy, drained and rinsed
2 15 oz cans pinto beans, drained and rinsed
Cilantro and avocado for garnish
Preparation
Place dried chilis in a medium bowl and cover with boiling water. Let sit for 30 minutes. Reserve ½ cup of the soaking liquid. In a blender, add chilis, reserved water, and 3 cloves of garlic. Puree until smooth.
In a large Dutch oven, heat oil over medium. Add onion, green pepper, and garlic. Lower heat to medium low and stir mixture until softened, 7 minutes. Add broth, water, and oregano, and bring to a simmer. Add pumpkin, hominy, beans, and chili puree, stir until smooth. Lower heat to a simmer and cook, covered, for 1 hour. Check frequently and add more water if it seems dry. Taste for seasoning and add more salt and pepper if needed. Serve in individual bowls and garnish with chopped avocado and cilantro.
