| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Digest, Nov. |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Apple juice |
| 1 |
|
Onion, diced |
| 3 |
|
Cloves garlic, minced |
| 4 |
|
Zucchini, sliced |
| 1 |
c |
Peeled and chopped mild |
|
|
Green chile peppers |
| 6 |
c |
Vegetable broth |
INSTRUCTIONS
4 cups cooked yellow hominy (or 2 16-oz. cans) 1 teaspoon ground cumin 2
Tablespoons fresh chopped cilantro
Saute the onion and garlic in apple juice for 3-5 minutes. Add zucchini
and green chiles and cook over medium heat, stirring occasionally, another
five minutes. Add broth, hominy, and cumin and simmer, covered, over low
heat for 45 minutes. Stir in cilantro and serve.
This is a vegetarian version of posole, a dish made by Pueblos and
Hispanics for feast days and special celebrations. Serve it with sage
breadsticks. Hominy is a flavorful, chewy type of corn kernel that is
treated with lime and dried. It is available either canned, frozen, or
dried. A mail-order source for hominy is Los Chileros de Nuevo Mexico, PO
Box 6215, Santa Fe, NM 87502; (505) 471-6967. You can substitute frozen
corn kernels for an even more colorful soup.
Recipe by Nanette Blanchard: The following recipes are adapted from my
upcoming cookbook, _'Tis the Season: A Vegetarian Christmas Cookbook_, to
be published in August of 1995 by Fireside/Simon & Schuster.
Total Calories Per Serving: 89; Fat: 1 gram
Posted by Bobbi Pasternak <bobbi@clark.net> to the Fatfree Dig. Vol. 12
Issue 9 Nov. 10, 1994. FATFREE Recipe collections copyrighted by Michelle
Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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