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Garlic, Onions, Soups,
Soups/Salads, Summer Squash, Vegan,
Vegetarian, Wheat-Free
This is a vegetarian version of posole, a dish traditionally
containing pork made by Pueblo Indians and Hispanics for feast days and special
celebrations.
Preparation facts
Cooking Time: 1 hr
Prep Time: 10 minutes
Total Time: 1 hr 10 min
Yield: 8 servings
Ingredients
2 Tbs (30mL) olive oil
1 onion, diced
3 cloves garlic, minced
4 zucchini, sliced
1 cup (150g) peeled and chopped mild green chile peppers
6 cups (1.4L) vegetable broth
4 cups (605g) cooked yellow hominy or 2 16-ounce (455g) cans
1 tsp (2g) ground cumin
Directions
Sauté 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
Nutrition facts
Serving Size 1 serving
Calories 189
Calories from Fat 52 (28%)
% Daily Value*
9%Total Fat 6g
5%Saturated
Fat 1g
Polyunsaturated Fat 1.4g
Monounsaturated Fat 3.2g
1%Cholesterol 2mg
36%Sodium 862mg
18%Potassium 631mg
10%Total
Carbohydrate 30g
19%Dietary
Fiber 4.8g
Sugars 7g
Sugar Alcohols 0g
12%Protein 6g