2(15.5-ounce) cans white hominy, rinsed and drained
1(15.5-ounce) can vegetable broth
Juice of 1 lime
2tablespoons minced cilantro
Salt to taste
Heat oil in a large nonreactive saucepan over medium heat. Saute onions, peppers, garlic and oregano 3 minutes until slightly softened. Add chipotle chilies, tomatoes and juice, white hominy and vegetable broth. Bring to a boil, reduce heat and simmer slowly 35 minutes. Add lime juice and cilantro, season with salt and serve.
*Available canned in the ethnic aisle of some supermarkets and specialty food stores.