Vegetable and Pinto Bean Posole
24 servings
12 oz Matriark Foods Upcycled Vegetable Broth Concentrate
1.5 gal Water
3.4 oz Guajillo Chilies, dried
8 tbsp Olive Oil, extra virgin
8 cups Yellow Onion, chopped
4 cups Red Bell Pepper, chopped
4 cups Zucchini, chopped
4 cups Carrots, peeled and chopped
138 grams Garlic, minced
4 tbsp Cumin, ground
4 tbsp Oregano, dried
4 ea Bay Leaves
4 tbsp Tomato Paste
(12) 15.5 oz cans Pinto Beans, drained and rinsed
(4) 15.5 oz cans Hominy, drained and rinsed
3 oz Cilantro, chopped plus 6 sprigs for garnish
18 fl oz Lime Juice
3 oz Radish, thinly sliced rounds
4.2 oz Cabbage, thinly sliced
24 oz Avocado, thinly sliced
3 limes (or 12 oz), sliced into 8 wedges/lime
In a stock pot add the Matriark Foods Upcycled Vegetable Broth Concentrate and 1.5 gals. of water and stir to dissolve. Add the chilies and simmer over low heat for 20 minutes. Remove the chilies with 1 cup of the broth. Transfer to a blender, and blend in until smooth. Combine the chili mixture back into the broth.
In a large soup pot or Dutch oven, heat the oil over medium heat. Add the onions and cook, stirring until softened, 2 to 3 minutes. Add the red pepper, zucchini, and carrots and cook, stirring, for 2 to 3 minutes. Add the garlic, cumin, oregano, bay leaf, and tomato paste, and stir to combine. Add the reserved UVBC broth mixture and bring to a boil over medium heat. Add the beans and hominy, reduce the heat and gently simmer, covered, for 15 to 20 minutes until beans and hominy are tender. Season with salt, add the chopped cilantro and lime juice and stir.
Transfer the pot to the warmer and hold until service. Garnish with Cilantro leaves.
Top with additional garnishes: radishes, cabbage, avocado, and wedges of lime.
To serve:
Ladle 12 oz of posole in a bowl and garnish with 4 round slices of radish (0.125 oz), 1 Tbsp of cabbage (0.175 oz), 4 half-round slices of avocado (1 oz), and 1 wedge of lime (0.52 oz).