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

2.5K views · 43 reactions | Landscape Manager, Matthew O'Mahoney, uses homemade non-toxic weed killer on the grounds. For each gallon of horticultural vinegar (45% diluted down to 10%), he adds 1 cup of salt and 1 tablespoon of dish soap (he prefers Dawn). Household vinegar can be used, too, but it's not quite as strong. Matthew's advice: spray on a hot dry day with no wind! #greengardening #environmentallyfriendly | Historic London Town and Gardens | Facebook