Vegan Posole

New Mexico classic, veganized! Tastes like HOME. YUMM.

5 cups white hominy, thawed if frozen, or well-rinsed if canned
1-2 cups Hatch green chile
2-3 Tbsp New Mexico red chile powder
3-4 dried New Mexico red chile pods, shredded and seeded
1 onion, chopped
4 garlic cloves, minced
2 medium tomatoes, whole
3 chipotle peppers in adobo sauce, chopped
1 Tbsp miso
1 tsp Mexican oregano
14 cups veg broth
1 bunch cilantro, chopped

Heat oil in a soup pot, add whole dried chili, onions, garlic, and a tsp of salt - saute until onions are starting to turn translucent.  Usually better the next day after flavors have blended.  Add chili powder and oregano, stir. Add the rest of the ingredients and bring to a simmer. Allow soup to simmer for 1 hour, flavor is usually better the second day. Serve with tortillas. Freezes well, cooked beans and/or corn can be added after the fact if you want to make it a heartier chili stew or extend the broth.