Recipes

Posole (Vegetable Soup with Hominy)
(Serves 4)

When I was an exchange student in Guadalajara, Mexico, as a young teen, I did not yet care for spicy foods. Posole was one food on nearly every menu in that area that I could enjoy. This is my version from what I remember of this soup, so its authenticity is in question...but it is delicious nonetheless!

1 large onion, chopped
3 cloves garlic, minced
4 carrots, sliced
3 cups of water or low-sodium vegetable stock
1 15-ounce can of white hominy
1 15-ounce can of stewed tomatoes with garlic, green pepper, and celery
1 red pepper, chopped
1 cup green beans, broken into bite-sized lengths
1/2 teaspoon cumin
1/2 teaspoon salt, optional
1/4 teaspoon pepper
3/4 teaspoon chili powder

Toppings:

your favorite salsa
iceberg lettuce, chopped
tortilla chips

In a medium stock pot, braise garlic and onion in 1/2 cup of water until soft. Add carrots and water or stock, and simmer 5 to 10 minutes. Drain and rinse hominy and add to the pot. Stir in the tomatoes, red pepper, green beans, and spices. Simmer for 15 minutes. Serve piping hot with little bowls of the toppings. Add them to taste as you enjoy the soup.

Recipe from PCRM Weight Loss Study Cooking Demonstration contributed by Amy Lanou, Ph.D.

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