This vegan pozole recipe uses pinto beans instead of pork for a flavorful, meatless soup! This recipe is packed with spicy flavor, plus plenty of plant-based protein from the beans! Ingredients: 1 tablespoon olive oil 1 onion, chopped 3 cloves minced garlic 2 teaspoons chili powder 1 teaspoon cumin 1 teaspoon oregano 2 15 oz cans pinto beans, drained 2 15 oz cans hominy, drained 10 oz enchilada sauce 4 cups vegetable broth Instructions: Stovetop Directions: Add the olive oil and onion to a large

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