Recipe

Vegetarian Posole Recipe


Vegetarian Posole Recipe Ninapaloma / All my dishes
8 months, 1 week ago
Easy, delicious, vegetarian posole with black beans and corn
Prep:15m Cook:20m Servings:6

Ninapaloma

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Ingredients
  • 1 large onion, diced
  • 2 diced anaheim chilies
  • 3-4 cloves minced garlic
  • 1 cup chopped cilantro
  • 1 can Hatch brand, green enchilada sauce
  • 1 large can(29 oz.) undrained mexican hominy
  • 1 can black beans rinsed and drained
  • 2 cups frozen/ fresh corn or 1 can rinsed and drained
  • Squeezed lime to taste
  • 1-2 cups water
  • oregano, salt & black pepper to taste
  • shredded green or red cabbage for garnish
  • grated cheddar for garnish
  • lime wedges for garnish

Directions
  1. Sautee onion, garlic, chilies in olive oil until tender and translucent
  2. Add in sautee to hominy, corn and black beans in large pan set to medium heat for bringing mixture to a simmer
  3. Add lime juice and green enchilada sauce along with a generous shake of oregano, salt, & black pepper
  4. Finally add in extra water if a thinner base is desired and cook for about 20 minutes on low after the initial simmer
  5. Add cilantro at the very end
  6. Garnish individual bowls with shredded green or red cabbage, grated cheddar, and lime wedges

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Comments

boofie 8 months, 1 week ago said:
Delicious, healthy, and quick. Great post...my fiance and I are going to love this!

Boofie


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