For the posole:
3 cups prepared white hominy, drained if canned
12 cups vegetable stock
3 cups Hatch green chiles, chopped
3 tablespoons chili powder
4 dried New Mexico chiles, stems removed
3 chipotle chile peppers in adobo sauce, chopped
1 medium red onion, chopped
4 cloves garlic, minced
2 medium ripe tomatoes
1 tablespoon miso paste
1 teaspoon Mexican oregano
Salt
To serve:
Butter
1 large egg per serving
1/4 medium avocado per serving
1 tablespoon chopped cilantro per serving
Make the vegetarian posole: Combine the hominy, vegetable stock, chiles, chili powder, red onion, garlic, miso, oregano, and tomatoes in a large stockpot and bring it to a boil. Then reduce the heat and let the soup simmer for about an hour. Salt to taste. Once it's cool, store it in the fridge for the most amazing breakfast ever!
Leftovers can be kept in the fridge for a week, or frozen for up to 3 months.
Make the breakfast soup: Warm 1 cup per person of the posole in a small saucepan. Meanwhile, warm enough butter in a medium frying pan and fry as many eggs as you need. Pour the soup into bowls, and top each one with a fried egg, slices of avocado, and chopped cilantro. Breakfast is served!