Red Chile Pozole

• Olive oil(2 tbsp)
• Onion(1)
• Garlic(4 cloves)
• Jalapeno(1)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Vegetable Broth(900 ml)
• Hominy(800 g)
• Black Beans(400 g)
• Cabbage(300 g)
• Dried Oregano(2 tsp)
• Cumin(1 tsp)
• Smoked paprika(2 tsp)
• Chili flakes(½ tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Lime(2)
• Coriander(15 g)
• Avocado(1)optional

Method

1. 1

   Dice the {Onion}, mince the {Garlic}, finely chop the {Jalapeno}, and thinly shred the {Cabbage}. Roughly chop the {Fresh cilantro} and cut the {Lime} into wedges. Dice the {Avocado} if using.

   ~13 min

2. 2

   Heat the {Olive oil} in a large pot over medium heat. Add the {Onion} and {Jalapeno} with a pinch of the {Salt}, and cook until softened. Stir in the {Garlic}, {Tomato paste}, {Oregano}, {Cumin}, {Smoked paprika}, and {Chili flakes} for the last minute.

   ~8 min

3. 3

   Add the {Canned tomatoes}, {Vegetable Stock}, {Hominy}, and {Black Beans}. Bring to a boil, then reduce to a steady simmer.

   ~3 min

4. 4

   Stir in the {Cabbage}, {Black pepper}, and remaining {Salt}. Simmer until the cabbage is tender and the broth is rich and red, with the hominy and beans suspended throughout.

   ~15 min

5. 5

   Ladle the pozole into bowls and finish with {Fresh cilantro}, {Lime}, and {Avocado} if using.

   ~0 min