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Prep Time: 10 minutes
Cooking Time: 1 hr
Yield: 8 servings
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Related recipes: Chile
Peppers, Dairy-Free, Delicious Living Magazine, Egg-Free, Garlic, Onions, Soups, Summer Squash, Vegan, Vegetarian,
Wheat-Free
This is a vegetarian version of posole, a dish traditionally
containing pork made by Pueblo Indians and Hispanics for feast days and special
celebrations.
Ingredients
2 Tbsp (30mL) olive oil
1 onion, diced
3 cloves garlic, minced
4 zucchini, sliced
1 cup (150g) peeled and chopped mild green chile peppers
6 cups (1.4L) vegetable broth
4 cups (605g) cooked yellow hominy or 2 16-ounce (455g) cans
1 tsp (2g) ground cumin
Directions
Sauté the onion and garlic in oil for 3 to 5 minutes. Add zucchini
and green chiles and cook over medium heat, stirring occasionally, another 5 minutes.
Add remaining ingredients and simmer, covered, over low heat for 45
minutes
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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