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Meatless Monday: Coffee-spiked Mexican pozole

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(WJBK) -

Get this recipe courtesy of Lisa Howard. Learn more at www.theculturedcook.com. Makes enough for 4 hearty servings, especially if you include all of the toppings.

1 small onion, chopped
5 cloves garlic, chopped
2 cups chicken broth
½ cup brewed coffee
28 oz. can of tomatoes
15 oz. can of navy beans (my favorite brand of beans is Eden—they use BPA-free cans)
1 T. chili powder
1 chayote squash, peeled, spongy core removed, flesh cut into 1″ cubes (optional, but adds to the Latin flair of the dish); if you can't find chayote, opt for sweet potato
15 oz. can of hominy (I prefer yellow, but white works, too)

Optional toppings:
Whole-milk Greek yogurt
Chopped cilantro
Lime wedges
Thinly sliced cabbage
Chopped avocado

Drizzle a splash of extra-virgin olive oil into a large soup pot. Add onions and sautée over medium heat for 5 minutes or until the onions are soft but not yet brown. Add garlic, reduce heat to medium-low, and cook for another 2 minutes or until garlic is fragrant and soft. Pour in chicken broth, 1 cup of water, coffee, the tomatoes, and the beans. (Seeing as Eden beans are canned in BPA-free cans with sea salt and a pinch of seaweed, I add the contents of the entire can.) Stir in the chili powder and bring to a boil.

Add the chayote/sweet potato, reduce heat to a gentle simmer, and let the squash cook for 10 minutes. Poke a piece to see if it has reached its desired tenderness. (I like mine a bit chewy.) If you'd like to add more chili powder or a dash of sea salt, now's a good time to do that, too.

Stir in hominy, simmer for another minute to heat everything through, and serve. Garnish with any or all of the optional toppings. Leftover pozole can be refrigerated for up to 5 days—like all tomato-based soups and sauces, the flavor deepens upon standing. You may like it even better the next day.

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