Smoky Posole With Chipotle Chiles And Avocado |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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With fiber like this and the monounsaturated goodness of avocados, your RealAge drops by 3.2 days with every serving. Ingredients:
1 teaspoon canola oil |
1 small white onion, cut into slivers |
1 cup thinly sliced carrots |
3 cups low-salt beef or chicken broth |
1 tablespoon pureed canned chipotle chiles in adobo sauce |
1 can (15 1/2 ounces) white hominy, drained |
1/4 teaspoon, or to taste |
3 cups packed baby corn or torn spinach leaves |
1/2 ripe medium avocado, diced |
1/4 cup chopped cilantro |
optional toppings: lime wedges, shredded cabbage, and slivered radishes |
Directions:
1. Heat a large saucepan over medium-high heat
2. Add oil, then onion and carrots; cook 4 minutes stirring occasionally, or until the onion starts to darken.
3. Add broth and chiles, bring to a simmer.
4. Stir in hominy and salt; simmer uncovered 8 minutes.
5. Stir in spinach; simmer 1 minute or until spinach wilts. Ladle into shallow bowls; top with avocado and cilantro.
6. Serve with desired toppings.
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