Vegetarian Green Chili Posole Stew

From Mollie Green
Serves 8-10

Mollie is a first-time S&B cook, and a longtime fan: “My boyfriend and I have been going to S&B nights since the beginning,” she says, “and we have loved to see it grow and grow.” Said boyfriend gave her a “soupscription” and the original cookbook for Christmas last year, and she says she’s made good use of them, but for her S&B debut she turned to a classic, hearty Moosewood recipe — and knocked it out of the park. Mollie also runs a stationery company, La Familia Green, and donates some of her proceeds to animal charities.

Ingredients
1 cup chopped onions
3 large garlic cloves, pressed
2 medium potatoes, cut into 1-inch chunks
2 cups frozen lima beans
2 teaspoons ground cumin
1 teaspoon salt
3 cups vegetable stock
2 cups undrained canned diced tomatoes
1 roasted green bell pepper, seeded and coarsely chopped
1 roasted red bell pepper, seeded and coarsely chopped
1 4-ounce can diced green chilis (I prefer Hatch)
1 32-ounce can white hominy, drained
1 tablespoon finely chopped fresh cilantro
shredded cheese (monterey jack or cheddar)

Preparation
Combine the onions, garlic, potatoes, lima beans, cumin, salt, and stock in a 3-quart soup pot. Cover and bring to a boil, then lower the heat and simmer gently for about 5 minutes. Add the tomatoes with their juice. Stir in the roasted bell peppers, the roasted chile, and the hominy. Simmer the stew, covered, for about 15 minutes more, until the potatoes are tender. Add the cilantro and cheese and serve.