Black Bean & Chile Posole

2 4-5 inch dried guajillo chiles
2 leeks, white and light green parts cut into 2-inch chunks
2 Tbs olive oil
4 cloves garlic, minced
2 tsp ground cumin
1 tsp dried oregano
2 15oz cans white hominy, rinsed and drained
2 15oz cans black beans, rinsed and drained
1 15oz can fire-roasted diced tomatoes

1) Place guajillo chiles in a large bowl and cover with 3 cups of boiling water. Let soak 15 minutes, or until softened. Drain chiles and reserve liquid. Pull open chiles and gently scrape out and discard the seeds. Puree chiles in blender with 1/4 cup reserved soaking liquid. (Press puree through a sieve if bits of skin remain and discard solids.) Stir chile puree into remaining soaking liquid.
2) Halve leek chunks and thinly slice into matchsticks.
3) Heat oil in large stockpot over medium heat. Add leeks and saute 5 to 7 minutes, or until softened. Add garlic, cumin and oregano, and saute 1 minute. Add hominy, black beans, tomatoes with juice, chile liquid and 6 cups water; cover and bring to a boil. Reduce heat to medium-low and simmer 20 minutes.
4) Garnish, if desired, with tortilla chips, avocados, diced tomatoes, chopped green onions, lime wedges or chopped cilantro.

Review: This was not spicy, but more savory. I love posole and hominy, especially with extra salt!! This was a slightly different flavor than usual, due to the leeks. I'm not sure what happened as it sat in the fridge, as this was the smelliest leftovers I've ever had - not good at work!!

Adapted from:
http://www.vegetariantimes.com/recipe/black-bean-and-chile-posole/