Posole (Hominy Stew)

1 tablespoon olive oil
1 medium onion, sliced
8 cloves garlic, minced
1 pound portobello mushrooms, sliced
1 teaspoon cumin
1 1 /2 teaspoons chili powder
2 teaspoons oregano
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 14.5 ounce can vegetable broth
1 teaspoon liquid smoke
1/2 teaspoon pureed chipotle chili in adobo sauce
2 4.5-ounce cans diced green chilies
1 30-ounce can golden hominy, undrained
1/2 pound diced roma tomatoes
1 diced green pepper
cilantro and lime wedges for garnish

Heat oil in a soup pot over medium heat. Add onion and garlic and sauté until translucent, about 5 minutes. Add mushrooms and cook another 3 minutes. Stir in spices and cook briefly. Add remaining ingredients, bring to a boil and reduce to a simmer. Cook for 20 minutes. Garnish with cilantro and lime wedges and serve.

Serves 6

Adapted (and made veg*n) from a recipe in The Houston Chronicle

http://www.vegpeople.com/cgi-bin/gossamer/gforum.cgi?post=37996#37996