Sweet potato chunks, hominy and pinto beans are simmered in smoky, spicy broth to make this warming vegan sweet potato posole.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium poblano pepper, seeded and diced
- 3 garlic cloves, minced
- 3 cups vegetable broth
- 1 (14 ounce) can fire roasted tomatoes
- 1 (14 ounce) can pinto beans, drained and rinsed
- 1 (14 ounce) can hominy, drained
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chipotle chile powder (or to taste)
- 1 small sweet potato, peeled and diced (about 2 cups)
- Salt and pepper to taste
- Lime wedges
- Fresh cilantro
-
Coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the onion and poblano pepper. Sauté for about 5 minutes, until the onion is soft and translucent. Add the garlic and sauté for about 1 minute more, until very fragrant.
-
Stir in the broth, tomatoes, beans, hominy, cumin, oregano, and chipotle chile powder and sweet potato. Raise the heat and bring the broth to a simmer. Lower heat and allow to simmer, uncovered, until the sweet potato is tender, about 20 minutes.
-
Remove from heat and season with salt and pepper to taste.
-
Ladle into bowls and serve with cilantro and lime wedges.
This soup has a mild kick to it. If you prefer a heat-free version, swap the poblano pepper with a bell pepper and substitute a teaspoon or two of smoked paprika for the chipotle chile powder.