INGREDIENTS
1 tbsp
light olive oil
1
medium red onion, finely diced
2 cloves
garlic, finely chopped
1/2 tsp
dried oregano
1/2 tsp
salt
2
carrots, cut into 1/4-inch-rounds
8 oz
green beans, tipped and cut into 1 inch pieces
2
medium tomatoes, peeled, seeded, and chopped
6 cups
chicken stock (or vegetable stock if you want vegan)
1/4 cup
cooked hominy
2 tsp
chilpotle chilies, minced
1
avocado, peeled and sliced
cilantro leaves, for garnish
6
wedges lime