This is the author's vegetarian version of a red pozole recipe, which they prefer to call Mexican Vegetable Chili. The author notes that while it's a good recipe, it's not an authentic pozole.
In a pot on medium heat, add the olive oil and onion and cook for about two minutes, then add the garlic, salt, and all the spices; stir and cook for about two minutes; add the chipotle puree and cook until the onions are soft. Add the jalapeño, bell pepper, tomato, and chicken stock, stir, and add the cans; cover with a lid and cook for 10 minutes; squeeze the lime in the soup right before serving.
