Green Chile Posole Soup
From canned_food_fan 14 years ago
- 20 minutes to make
- Serves 12
Native Americans taught early American colonists the art of simmering dried corn in ashes and water to create what is commonly known by Southerners as hominy and by some natives in the Southwest as “pozole.” A mildly spicy Mexican soup called “posole,” made from hominy (or pozole) and diced green chilies, another Native American ingredient, delivers a novel and nourishing twist to a traditional vegetable soup. Read more This dish could even make a great addition to a Thanksgiving dinner, in honor of corn’s rich history! See less
Ingredients
- 1 tablespoon olive oil shopping list
- 1 medium onion, chopped shopping list
- 2 cloves garlic, minced shopping list
- 2 cans (15 ounces each) whole-white hominy (pozole), drained shopping list
- 2 cans (14 1/2 ounces each) no-salt added, diced tomatoes, drained shopping list
- 2 cans (4 ounces each) diced, peeled green chilies, drained shopping list
- 24 unsalted, yellow corn tortilla chips, finely crushed shopping list
- 1 teaspoon ground cumin shopping list
- 3 cans (10 3/4 ounces each) reduced-sodium chicken broth shopping list
- juice and finely grated zest of 1 lime shopping list
- 3 tablespoons chopped, fresh cilantro shopping list
How to make it
- Heat olive oil in a large saucepan over medium heat. Add onion and sauté until tender, about 4 minutes. Add garlic and sauté for 30 seconds more.
- Add hominy, tomatoes, chilies, crushed tortilla chips, cumin, and chicken broth; simmer for 10 to 15 minutes until lightly thickened. Stir in lime juice, lime zest and cilantro.
- Nutritional Information Per Serving: Calories 90; Total fat 1.5g; Saturated fat 0g; Cholesterol 0mg; Sodium 590mg; Carbohydrate 18g; Fiber 3g; Protein 3g; Vitamin A 6%DV*; Vitamin C 30%DV; Calcium 2%DV; Iron 6%DV
- * Daily Value
People Who Like This Dish 3
- ciao89 Nowhere, Us
- peetabear Mid-hudson Valley, NY
- lovebreezy Colorful, CO
- canned_food_fan Pittsburgh, PA
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The Rating
Reviewed by 1 people-
thank you for adding this recipe and the background information... it sounds good..five forks
peetabear
in mid-hudson valley loved it
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