Vegetarian Posole
From ninapaloma 15 years ago
- 20 minutes to make
- Serves 6
Easy, delicious, vegetarian posole with black beans and corn
Ingredients
- 1 large onion, diced shopping list
- 2 diced anaheim chilies shopping list
- 3-4 cloves minced garlic shopping list
- 1 cup chopped cilantro shopping list
- 1 can Hatch brand, green enchilada sauce shopping list
- 1 large can(29 oz.) undrained mexican hominy shopping list
- 1 can black beans rinsed and drained shopping list
- 2 cups frozen/ fresh corn or 1 can rinsed and drained shopping list
- Squeezed lime to taste shopping list
- 1-2 cups water shopping list
- oregano, salt & black pepper to taste shopping list
- shredded green or red cabbage for garnish shopping list
- grated cheddar for garnish shopping list
- lime wedges for garnish shopping list
How to make it
- Sautee onion, garlic, chilies in olive oil until tender and translucent
- Add in sautee to hominy, corn and black beans in large pan set to medium heat for bringing mixture to a simmer
- Add lime juice and green enchilada sauce along with a generous shake of oregano, salt, & black pepper
- Finally add in extra water if a thinner base is desired and cook for about 20 minutes on low after the initial simmer
- Add cilantro at the very end
- Garnish individual bowls with shredded green or red cabbage, grated cheddar, and lime wedges
People Who Like This Dish 4
- Melaniemac Nowhere, Us
- boofie Salt Lake City, UT
- mrsbradley Chico, CA
- crazeecndn Edmonton, CA
- ninapaloma Logan
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 1 people-
Delicious, healthy, and quick. Great post...my fiance and I are going to love this!
Boofie
boofie
in Salt Lake City loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments
" It was excellent "