Sweet Potato Chipotle 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
1/2 teaspoon chipotle chile, diced
1 delicata squash, seeded and sliced
1 small sweet potato, peeled and diced (about 2 cups)
Salt and pepper to taste
1. 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.
2. Stir in the broth, tomatoes, beans, hominy, cumin, oregano, and chipotle chile, squash 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.
3. Remove from heat and season with salt and pepper to taste.
4. Ladle into bowls and serve with cilantro, cabbage, and lime wedges