Mexican Vegetarian Posole with Beans and Polano Peppers

Preheat a large pot over medium heat with 1/2 tablespoon of olive oil per person. While the pot heats, finely chop the garlic and chop the brown onion.

Add the chopped garlic and onion to the pot. Sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.

Chop the zucchini and carrot into bite-sized pieces. Thinly slice the poblano pepper and radish. Set the radish slices aside for garnish.

Add the chopped zucchini, carrot, and poblano pepper to the pot. Cook, stirring occasionally, until the vegetables start to soften, approximately 5-7 minutes.

Pour 350 ml of vegetable stock per person into the pot. Add the posole spice and fresh thyme. Bring the mixture to a simmer.

Rinse the white beans and hominy under cold water and add them to the pot along with the chopped tomatoes. Stir well to combine and return to a simmer. Cook for 15-20 minutes, or until the vegetables are tender.

Juice 1/4 of a lime per person and stir the lime juice into the pot. Add honey to taste, and adjust seasoning with salt and pepper if necessary.

Serve the posole hot, garnished with the thinly sliced radishes. Optionally, offer additional lime wedges on the side for guests to adjust the acidity to their liking.