Beef and Bean Chile Soup

-2 poblano peppers, diced

-2 Anaheim peppers, diced

-2 jalapeños, chopped fine

-Large yellow onion, diced

-8 cloves of garlic, chopped

-1 tsp of each: cumin, oregano, red pepper flakes, and paprika

-2 cans pinto beans

-1 can cannellini beans

-1 can hominy

-1 lb stew meat

-6 cups vegetable broth

-Salt and pepper

-Olive oil

-Big bunch of spinach, chopped

Heat large pot over medium, add olive oil, and sauté onion, peppers, and one

jalapeño until onion is translucent, about 10 min. Add meat, salt, pepper and garlic, browning meat. Add spices, cook until fragrant, stirring, about 1 minute.

Add broth, beans and hominy. Bring to a boil over high, then reduce heat to low simmer. Keep simmering until meat is tender, checking every once in a while about 2-3 hours. Once meat is tender, stir in spinach and serve with cheese, tortilla chips, lime, sliced radish, fresh jalapeño, and shredded cabbage.