INGREDIENTS
4
Carrots, medium
1 tbsp
Chipotle chile* (plus more, ground
1 tsp
Coriander, ground
2 15 ounce cans
Hominy
2 tsp
Oregano, dried
2 15 ounce cans
Pinto beans
2
Poblano peppers
1
Red onion, medium
1 14.5 ounce can
Tomatoes, fire-roasted
1
Zucchini
4 cups
Vegetable broth
2 tbsp
Lime juice, fresh
1
(2-inch) cinnamon stick
1/2 tsp
Salt
1/4 cup
Olive oil
2 tsp
Cumin, ground