 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This a vegetarian version of the classic posole. This soup is a great way to introduce some one to the joys of hominy. To make a carnivore version, replace the pinto beans with diced turkey and the vegetable stick with chicken stock. Ingredients:
2-4 teas chipotle in adobo, minced (to taste, i like it hot) |
1 - 4 oz can diced green chiles |
2 cloves garlic minced |
1 onion dice 1/2 |
1 zucchini diced |
1 large tomato diced |
1 can white or yellow hominy, drained (15 oz) |
1 can pinto beans drained (15 oz) |
3 c vegetable stock |
2 1/2 t tomato paste |
2 teas paprika |
1 1/2 teas oregano |
salt and pepper to taste |
Directions:
1. Saute the chipotle, green chiles, garlic, zucchini, and onion in a couple Tbs of olive oil until the onion is tender.
2. Add stock, hominy, beans, tomatoes, tomato paste and seasonings.
3. Simmer for 60 minutes
|
|