| 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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