Posole (Vegetarian style)

1 cup Leeks
1 cup Hominy
1 cup kernels Yellow Sweet Corn, Frozen
1 cup Lima beans, immature seeds, frozen, baby, unprepared
3 1tsp Olive Oil
14 gram(s) Dried Pasilla Chile (by MAGSINATOR)
0.5 cup Tomato Paste
1 tbsp cumin powder (by LUCINDARW)
1 tsp Dried Mexican Oregano (by CHUCKLES0719)
6 fl oz Red Wine
3 serving Gardein Porkless Biltes

Break the stems off the chiles shake out as many seeds as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles with a plate to keep them submerged and soak until soft, about 30 minutes. Transfer the chiles and 1 1/2 cups of the soaking liquid to a blender. Add the smashed garlic and 1/2 teaspoon salt and blend until smooth. Strain through a fine-mesh sieve into a bowl, pushing the sauce through with a rubber spatula; discard the solids.

Heat the vegetable oil in a Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes. Increase the heat to medium high. Push the onion and garlic to one side of the pot; add the bites,

Stir in hominy, corn, lima beans, chicken broth, oregano, bay leaf, and red wine and 1/2 cup to 3/4 cup of the chile sauce (depending on your taste). Bring to a low boil, then reduce the heat to maintain a simmer. Partially cover and cook, stir a few times, until tender, about 1.5 hours.

Remove the bay leaf. pot. Add some water or broth if the posole is too thick. Serve with assorted toppings and the remaining chile sauce.



Serving Size: Six 1.5 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user LGLENN3000.