Veggie pasole

https://cookieandkate.com/pinto-posole-recipe/

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut off the stem ends of the chilis and shake/flick the chilis to remove as many seeds as possible (it’s ok if some remain). Rinse them and pat them dry.

Step 2

Heat an empty Dutch oven or soup pot over medium heat until a few drops of water evaporate quickly from the pan. Toast the chilis in the dry pan, pressing them flat with a spatula for a few seconds until fragrant, then flip them over and press them again for a few seconds. Remove the toasted chilis and set them aside for now.

Step 3

In the same pot (still over medium heat), warm the olive oil until shimmering. Add the onion and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 minutes.

Step 4

Add the garlic and cumin and cook until fragrant while stirring, about 1 minute. Add the tomato paste and cook, while stirring, for 1 minute.