Black Bean Posole (crockpot recipe)

8 cups water
1 poblano chile, seeds removed and cut into large chunks
7oz can chipotle peppers in adobo sauce, seeds removed from peppers
8 cloves garlic, minced
1/4 cup avocado oil
1 tsp dried Mexican oregano
1 lb dried black beans, rinsed and drained
2 15oz cans white hominy, rinsed and drained
1/4 cup lime juice
1 1/2 tsp salt

1)  Place poblano and chipotle peppers in a food processor. Pulse until well chopped.
2)  Combine all ingredients, except hominy, into a slow cooker. Cook on H for 3 hours, or L for 6 hours.
3)  Stir in hominy and return to cook (L) for another 30 minutes.
4)  Serve hot. If you'd like, it can be garnished with vegan sour cream, vegan cheese, or avocado.

Review: I've meant to make this for the past two weeks, but kept forgetting to buy key ingredients! Eventually I was close, but I only had one poblano chile when the recipe called for three. I had a can of chipotle peppers, however, and thought it would make for a wonderful, smoky posole. It was definitely smoky, but it was also pretty spicy. Leave out the chipotle if you don't like reallllly hot food. haha Otherwise, it was tasty and a great variation from my typical posole.

Adapted from:
https://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-black-bean-posole