Mise en Place

• a. Mince 1 garlic onion (chopping into very small pieces)
• b. Chop ½ an onion into 1/2 -inch cubes
• c. Rinse and drain the hominy, set aside
• d. Peel and dice the carrot into ½-inch pieces
• e. Measure out ½ t cumin, ½ t oregano,
• f. Measure out 1 T olive oil
• g. Dice 1 jalapeño into small pieces
• h. Cut lime into quarters, set aside
• Wash cilantro, set aside

Saute garlic and onion

Heat a sauté pan over medium high heat for 1 minute. Add 1 T olive oil to the pan, add onions and garlic and saute for 2-3 minutes, until onions are translucent. Be sure not to burn your garlic, reduce heat if needed.

Puree garlic, onions, and chipotle peppers

Remove onion and garlic mixture from saute pan and place into a blender. Add canned chipotle peppers to a blender with 1 cup of vegetable broth. Blend on medium speed for 30-45 seconds until a puree consistency is reached.

Add pepper onion puree to stock pot

Add pureed pepper mixture to a stock pot. Heat stock pot on medium heat and add remaining vegetable broth, drained hominy, and carrots. Next, add cumin and oregano and let simmer for 15-20 minutes until carrots are cooked through.

Serve, garnish and enjoy!

Portion posole into bowls, garnish with fresh cilantro, remaining chopped onions, jalapenos, and lime. Enjoy!