Vegan Slow Cooker Posole

To keep with my commitment of eating more vegan recipes, and leftovers, I attempted Vegan Posole this weekend. Part of the inspiration came from the Engine 2 book Diet book recipe for Mexican Lime Soup. I considered just cooking on the stove top, but Sunday in Richmond was 60+ degrees, and I figured it was the last warm day for a while, and I wanted to enjoy it. So into the slow cooker it went. Delicious hearty soup, with leftovers.

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Vegan Slow Cooker Posole

– 1 Large onion, chopped
– 8 ounces mushrooms quartered
– 2-3 Cloves garlic, chopped or pressed
– 2 roasted peppers, I used 1 cubanelle and 1 jalapeno ( I did seed the jalapeno), dry roasted for 20 min at 400. You could also use canned green chiles
 – 2 or 3 dried pasillo or really any mild mexican chili, dry roast with the other peppers
– 2 ears of corn, husks removed and cut into rounds, I threw these into roast as well, you can use frozen corn
– 4 medium red potatoes, cut into cubes
– 2 tsp cumin
– 2 tsp organo or fresh to taste
– salt and pepper
– 32 oz of vegetable broth
– 1 can fire roasted tomtaoes

cilantro, lime, radish, avocado and chips to garnish

I roasted the peppers in the oven at 400 for about 20 minutes, I diced and added the cubanelle and jalepno to the crock pot with the other ingredients, stock, tomatoes and roasted corn.

Remove the stems and seeds form the dried and roasted chiles  dried chiles, crush and added to about 1 cup of hot water and let steep for about 30 minutes. Blend (or use an immersion blender) to get a paste, push through a fine mesh sieve and add to the slow cooker.

Let it cook on high for 3-4 hours or low for 6-8. Garnish with cilantro, radish and avocado and serve with chips or a regular corn tortilla.

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