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Related recipes: Chile Peppers, Dairy-Free, Delicious Living Magazine, Egg-Free, Garlic, Onions, Soups, Soups/Salads, Summer, Summer Squash, Vegan, Vegetables, 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.
Cooking Time: 1 hr
Prep Time: 10 minutes
Total Time: 1 hr 10 min
Yield: 8 servings
2 Tbs (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
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
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–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 September 2008.
