| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Mexican & s, Vegetarian |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Onion; diced |
| 3 |
|
Cloves garlic; minced |
| 4 |
|
Zucchini; sliced |
| 1 |
c |
Mild green chile peppers; peeled and chopped |
| 6 |
c |
Vegetable broth |
| 4 |
c |
Cooked yellow hominy (2 pound cans); prefer low salt |
| 1 |
ts |
Ground cumin |
INSTRUCTIONS
This is a vegetarian version of posole, a dish traditionally containing
pork made by Pueblo Indians and Hispanics for feast days and special
celebrations. PREP TIME: 10 minutes. COOKING TIME: 1 hour.
1. Saute the onion and garlic in oil for 3 to 5 minutes. Add zucchini and
green chiles and cook over medium heat, stirring occasionally, another 5
minutes. Add remaining ingredients and simmer, covered, over low heat for
45 minutes.
Add sizzle to your holidays with our traditional Southwestern fiesta.
Simple and quick to prepare, these recipes take the stress out of
entertaining. 'Tis the Season: A Vegetarian Christmas Cookbook
(Fireside/Simon & Schuster), by Nanette Blanchard; excerpt in Delicious!
Magazine. M E N U -- Carrot Salsa * Ole Corn * Green Chile Enchiladas *
Zucchini & Hominy Soup * Apricot-Almond Empanaditas
>Delicious! Magazine. >kitPATh mc-PER SERVING: 231CAL, 7.2G fat (27.5% cff)
Fiber: 3.7 g; Carbs: 35.7; **sodium 1479mg (canned hominy is high in
sodium) >1998-Febn Eat-LF Archives at www.reggie.com
Recipe by: Felicidades! by Nanette Blanchard
Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 02,
1998
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