Green Posole

No picture yet.. my camera battery died. But boy was this delicious, and the kids ate it up.

Ingredients

• 1/2 pound fresh tomatoes (I used small heirloom)
• 1/2 medium yellow onion, diced medium
• 4 garlic cloves, chopped
• 1 cup roughly chopped fresh cilantro, plus more for serving
• 1/2 cup roughly chopped fresh parsley
• 1 ounce baby spinach leaves (1 cup)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano (preferably Mexican)
• 1/4 teaspoon ground allspice
• 6 cups low-sodium vegetable or chicken broth
• 2 cans (15 ounces each) hominy, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 2 tablespoons fresh lime juice
• Coarse salt
• Grated Monterey Jack cheese, for serving

Directions

1. Put tomatoes, onion, garlic, parsley, cilantro, spinach, cumin, oregano, allspice and two cups of broth in a blender. And blend until smooth.
2. Pour mixture into a large pot; stir in 4 cups broth, hominy, and black beans. Bring to a boil over high; reduce heat to low and simmer, uncovered, until slightly thickened, 45 minutes. To serve, stir in lime juice, season with salt, and sprinkle with cheese and cilantro.