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This recipe doubles easily if you want to use it as a main dish. It is a vegetarian version of posole, a dish made by the Pueblo Indians and Hispanics for feast days and special celebrations. Most canned hominy is pretty high in sodium so I usually wait until after cooking to add sea salt to taste.
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| 8 servings |
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This recipe doubles easily if you want to use it as a main dish. It is a vegetarian version of posole, a dish made by the Pueblo Indians and Hispanics for feast days and special celebrations. Most canned hominy is pretty high in sodium so I usually wait until after cooking to add sea salt to taste.
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Ingredients
- 1 small onion diced
- 3 cloves garlic minced
- 1 tbsp canola oil
- 2 medium zucchini halved lengthwise and thinly sliced
- 1/2 tsp ground cumin
- 1/2 cup chopped green chile peppers canned or frozen and thawed
- 1 large potato peeled and diced
- 3 cups homemade vegegatble broth
- 1 16 oz. can yellow hominy drained and rinsed
Servings: servings
Units:
Instructions
- Saute the onion and garlic in the oil in a stockpot for 5 minutes, stirring occasionally. Add the zucchini, cumin, green chiles, and potatoes and cook over medium heat, stirring occasionally, another 5 minutes. Add the remaining ingredients and simmer, covered, over low heat for 45 minutes. If desired, sprinkle servings with chipotle powder or stir in a teaspoon of thawed frozen red chile puree such as Bueno brand.
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