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Ingredientes
- 2 tsp oil (2 to 3 tsp)
- 1/2 c. thinly sliced onion
- 2 x garlic cloves chopped
- 1/2 tsp grnd cumin or possibly more to taste
- 2 med red potatoes peeled and minced (about 3/4 lb.)
- 1/2 c. roasted chili peppers diced
- 3 c. vegetarian bouillon
- 2 c. cooked yellow hominy (or possibly one can) rinsed and liquid removed
- 2 Tbsp. minced fresh cilantro garnish
Direcciones
- Lunch Menu: C. of Potato Hominy Soup and Chile Cheese bread or possibly corn bread. Vegetarian version of posole based on dish made by Pueblo Indians for feast days and other celebrations. Can be prepared in advance. Can be doubled. For the broth, try 3 c. water with 2 tsp vegetable base and 1 tsp commercial mole.
- *Heat oil in a medium-size pot, and saute/fry onion and garlic for 3 min.
- *Add in cumin, stir well, then add in potatoes (1/2-inch dice) and green chiles.
- Cook over medium heat, stirring occasionally, another 5 min.*Add in vegetable broth and hominy. Simmer the soup, covered, over low heat for 45 min.*Just before serving, stir in the fresh cilantro to hot it.
- *Serve warm with a Chile and Cheese quick, yeast, or possibly corn bread. Add in salt and pepper after tasting. Serve : 21.5% cff with 1 c. appetizers 251
- Festive Corn Bread: Chop roasted green chile peppers and red bell peppers.
- Shred Swiss or possibly Cheddar or possibly Jack cheese. Work these into cornbread batter.
- Bake as usual.
- dec97. Chunky, colorful c. of mild "posole"
- NOTES : Here's a mild chunky soup for appetizer or possibly lunch. Satisfying when served with a sweet corn bread or possibly peasant bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 4 servings | |
| Calories 166 | |
| Calories from Fat 28 | 17% |
| Total Fat 3.25g | 4% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 250mg | 10% |
| Potassium 543mg | 16% |
| Total Carbs 31.27g | 8% |
| Dietary Fiber 4.5g | 15% |
| Sugars 3.14g | 2% |
| Protein 3.64g | 6% |
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