Make-Ahead Chorizo Black Bean Soup

In a 5- to 6-qt. Dutch oven cook sausage, poblano peppers, onions, and garlic over medium heat until sausage is browned. Drain off fat. Stir in cumin, salt, and black pepper; cook and stir 1 minute more. Remove from heat. Stir in beans, tomatoes, and hominy.

Divide sausage mixture between two freezer containers or bags. Label and freeze up to 3 months.

To serve, thaw one container of sausage mixture in refrigerator overnight. Transfer to a 5- to 6-qt. Dutch oven. Add 4 cups of the broth. Bring to boiling; reduce heat. Simmer 5 minutes or until heated through, stirring occasionally. Stir in 1/4 cup of the cilantro.