1 large diced onion
5 cloves smashed, minced garlic
5 peeled, seeded diced hatch chiles (you can use a can of diced green chiles)
1 Large (28 ounce) can of whole tomatoes
1 Large (28 ounce approx) can of hominy, drained
2 (14 ounce appox) cans of beef broth (if you want to stay 100 percent vegetarian, get veggie stock)
3 cups (two cans, if you don't have any in your freezer) cooked pinto beans. I threw them in, juice and all from the freezer, letting them thaw in the stew.
lime wedges, shredded cheese, and tortilla chips for garnish
Saute onions and garlic with a good bit of chili powder. Add in the chiles and drained hominy. Add the juice from the can of tomatoes, the broth, and break up the tomatoes by hand (unless you get diced, which would be fine). Put your beans in, heat. Adjust seasonings as desired.
I have made pork based posole in the past, and D and I both decided this is actually better. Enjoy!