| 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" <sherilyn70@columbus.rr.com> on Sep
15, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”