| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Mexican | Soups &, Stews | 4 | servings |
INGREDIENTS
| 2 | ts | Olive Oil |
| 2 | c | Butternut Squash; Peeled And Cubed |
| 2 | c | Chopped Onion |
| 1 | Cu Chopped Red Bell Pepper | |
| 1 | c | Chopped Celery |
| 1/2 | c | Poblano Peppers; Seeded And Sliced |
| 1 | ts | Dried Oregano |
| 1 | ts | Chili Powder |
| 4 | c | Vegetable Broth |
| 15 1/2 | cn | Whole Kernel Corn; Frozen, Thawed |
| 1/4 | c | Fresh Lime Juice |
INSTRUCTIONS
Heat oil in a large Dutch oven over medium-high heat. Add squash and next 6 ingredients (squash through chili powder); sauté 3 minutes. Add broth and hominy; bring to a boil. Reduce heat; simmer 35 minutes or until vegetables are tender. Stir in lime juice and cilantro. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn" <[email protected]> on Sep 15, 1999, converted by MM_Buster v2.0l.
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