Vegetarian Pozole Rojo de Frijol

Serves at least 4 as a one-pot meal
Vegetarian and gluten-free; vegan if you don’t offer cheese as a condiment
*       1 or 2 (or more, if you are a chili head) dried chilis de Arbol, ancho, or guajillo chilis to suit your preference
*       2 tablespoons oil
*       1 onion, diced
*       4 cloves garlic, minced
*       optional: 6 cups mild vegetable broth
*       1/2 15 oz. can diced tomatoes – those “fire roasted” ones would be good if you have them
*       1 tablespoon dried oregano
*       1 15 oz. can pinto beans, drained and rinsed
*       2 15 oz. cans hominy, drained and rinsed
*       salt
*       juice of 2 limes
*       garnishes: see the list in the discussion above
       Soak the chilis in a bit of boiling water for 20 minutes or so, then puree in a mini food processor.
       In a large soup pot, saute the onion and garlic in the oil for 2 minutes over medium heat.
       Add the tomatoes, 2 teaspoons of salt, the oregano, and 6 cups of vegetable broth or water and bring to a simmer.
       Add the pinto beans and hominy and bring back to a simmer. Allow to simmer for ten minutes.
       Add the pureed chilis, lime juice, stir, then add salt and more lime juice or more of the tomatoes as needed to produce a piquant broth. You might like to add the chilis a little at a time and taste to make sure you are’t exceeding your heat preference. You can always serve the remainder of the chili sauce on the side.
       Serve it forth, with a good selection of garnishes.

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