Recipe - Potato Hominy Soup (Mild Posole)

2 teaspoon Oil; (2 to 3 tsp)
One half cup Thinly cut or sliced up onion
2 Garlic cloves; minced
One half teaspoon Ground cumin; or more to
taste
2 md Red potatoes (about 3/4
pound); peeled and chopped
One half cup Roasted chili peppers; minced
3 cup Vegetarian bouillon
2 cup Cooked yellow hominy (or one
can); rinsed and drained
2 tablespoon Chopped fresh cilantro;
garnish

Lunch Menu: Cup of Potato Hominy Soup and Chile Cheese bread or corn bread.
Vegetarian version of posole based on dish made by Pueblo Indians for feast
days and other celebrations. Can be prepared in advance. Can be doubled.
For the broth, try 3 cups water with 2 tsp vegetable base and 1 tsp
commercial mole.

*Heat oil in a mediumsize pot, and saute onion and garlic for 3 minutes.
*Add cumin, stir well, then add potatoes (1/2inch dice) and green chiles.
Cook over medium heat, stirring occasionally, another 5 minutes. *Add
vegetable broth and hominy. Simmer the soup, covered, over low heat for 45
minutes. *Just before serving, stir in the fresh cilantro to warm it.
*Serve hot with a Chile and Cheese quick, yeast, or corn bread. Add salt
and pepper after tasting. Serve : 21.5% cff with 1 cup appetizers 251 cals,
6.1 g fat, or 2 cup meals: 501cals, 12.1g fat.

Festive Corn Bread: Chop roasted green chile peppers and red bell peppers.
Shred Swiss or Cheddar or Jack cheese. Work these into cornbread batter.
Bake as usual.

Chile Pepper, December, 1997, p.41. Americas Ethnic Cuisines (mcf) Tested
dec97. Chunky, colorful cup of mild "posole"

Recipe by: Chile Pepper Mag's Hot & Spicy Latin Dishes (1997) / patH

Posted to Digest eatlf.v097.n318 by KitPATh phannema@wizard.ucr.edu on
Dec 16, 1997