Smoky Posole with Chipotle Chiles and Avocado
From realage 16 years ago
- 15 minutes to make
- Serves 4
With fiber like this and the monounsaturated goodness of avocados, your RealAge drops by 3.2 days with every serving.
Ingredients
- 1 teaspoon canola oil shopping list
- 1 small white onion, cut into slivers shopping list
- 1 cup thinly sliced carrots shopping list
- 3 cups low-salt beef or chicken broth shopping list
- 1 tablespoon pureed canned chipotle chiles in adobo sauce shopping list
- 1 can (15 1/2 ounces) white hominy, drained shopping list
- 1/4 teaspoon, or to taste shopping list
- 3 cups packed baby corn or torn spinach leaves shopping list
- 1/2 ripe medium avocado, diced shopping list
- 1/4 cup chopped cilantro shopping list
- Optional toppings: lime wedges, shredded cabbage, and slivered radishes shopping list
How to make it
- Heat a large saucepan over medium-high heat
- Add oil, then onion and carrots; cook 4 minutes stirring occasionally, or until the onion starts to darken.
- Add broth and chiles, bring to a simmer.
- Stir in hominy and salt; simmer uncovered 8 minutes.
- Stir in spinach; simmer 1 minute or until spinach wilts. Ladle into shallow bowls; top with avocado and cilantro.
- Serve with desired toppings.
People Who Like This Dish 4
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