Serves at least 4-6
3 Poblano peppers, diced
1-2 Jalapenos, diced (seeded)
5-6 cloves garlic
1 large onion, diced
1 teaspoon cumin seed
1 teaspoon salt
1 teaspoon smoked bittersweet paprika (optional, chili powder is fine, but just not smokey)
3 cups cooked black beans, drained and rinsed (2 cans)
3 cups posole (2 cans, drained and rinsed)
3 cups water or vegetable stock
2 cups tomatillo sauce (homemade or canned/jarred) I used homemade, but Herdez brand is good, and you could get two small cans of that. Use what you like.
Fixin's: This soup is awesome with some cilantro and shredded cabbage on top, as well as with a slice of lime. Corn chips (I oven baked some tortillas dusted with salt, pepper, and chili powder for about 12 minutes at 425) are excellent crumbled up in the soup, and of course, avocado is always welcome to the party. Other fun add ins to the bowl include sliced radishes, and if you're in the mood for cheese, go for it.
Process (stove top):
Heat a large soup pot with a bit of oil (you can certainly broth-fry the veggies if you can't have oil). Add the onion, peppers, garlic and seasoning and saute a few minutes until the onion is starting to soften and the pot is fragrant. Throw in the hominy and beans, stir, then add the liquids and bring to a simmer. Let the flavors marry by simmering, covered, for at least 45 minutes.