| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Mexican |
Mexican, Vegetarian, Vegan |
8 |
Servings |
INGREDIENTS
| 1/4 |
|
Onion; minced |
| 1 |
|
Green bell pepper; seeded and diced |
| 1 |
|
Serrano pepper; seeded and minced |
| 2 |
ts |
Vegetable oil |
| 15 |
oz |
Chopped tomatoes with juices; (about 2 cups) |
| 15 |
oz |
Kidney beans; rinsed,drained (2C) |
| 15 |
oz |
White hominy; canned, rinsed & drained |
| 2 |
tb |
Prepared mole sauce |
| 1 |
c |
Water |
INSTRUCTIONS
In soup pot, saute onion, pepper and chili in oil over medium-high heat
until onion is soft, about 4 to 5 minutes. Add remaining ingredients. Bring
to a boil. Reduce heat and simmer for 10 minutes, covered. Makes 8 servings
of about 1 cup each.
Serving Suggestion: Posole traditionally is served in clay soup bowls and
garnished with crisp tortilla strips.
Formatted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Vegetarian Times, October 1996
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on May 5, 1998
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