Red Hominy Stew from Weeknight Vegetarian: Simple, Healthy Meals for Every Night of the Week (Willia

Ingredients

• Vegetable broth, 2 cups (16 fl oz/500 ml)
• Canned, diced fire-roasted tomatoes in juice, ½ cup (3 oz/90 g)
• White hominy, 1 large can (29 oz/910 g), drained
• Ancho chile powder, 1 teaspoon
• Warm corn tortillas or tortilla chips, for serving
• Dried Mexican oregano, 1½ teaspoons
• Ground cumin, 1½ teaspoons
• Cotija cheese, ½ cup (2½ oz/75 g) crumbled
• Garlic, 1 tablespoon finely chopped
• Canned chipotle chiles in adobo, 1 tablespoon chopped
• Yellow onion, 1½ cups (7½ oz/215 g) finely chopped
• Carrot, 1, peeled and thinly sliced
• Radishes, 8, thinly sliced
• Avocado, 1 large, pitted and diced
• Sea salt and freshly ground pepper
• Fresh cilantro, ½ cup (⅔ oz/20 g) chopped
• Finely grated lime zest, 1½ teaspoons
• Yukon Gold potato, 1, peeled and cut into ½-inch (12-mm) cubes
• Lime juice, 1 tablespoon
• Extra-virgin olive oil, 1 tablespoon