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CATEGORY CUISINE TAG YIELD
Vegetables Mexican Low-fat, Soups, Mexican 8 Servings

INGREDIENTS

2 tb Olive oil
1 lg Onion; thinly sliced
3 Cloves garlic; minced
1 ts Cumin; ground
4 md Red potatoes; peeled and chopped
1 c Green chiles; peeled and chopped
6 c Vegetable broth
4 c Yellow hominy; canned
1/4 c Cilantro; minced

INSTRUCTIONS

Heat oil in a medium size pot, and saute onion and garlic for 3 minutes.
Add cumin, stir well, then add potatoes and green chilies. Cook over medium
heat, stirring occasionally, another 5 minutes. Add vegetable broth and
hominy. Simmer the soup, covered, over low heat for 45 minutes. Stir in
fresh cilantro. Serve hot.
Per serving: 262 Calories; 7g Fat (25% calories from fat); 7g Protein; 42g
Carbohydrate; 2mg Cholesterol; 1414mg Sodium
Recipe by: Chili Pepper Dec97/pg41
Posted to FOODWINE Digest  by Terry Pogue <tpogue@IDSONLINE.COM> on Feb 2,
1998

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