Vegan - Native American Posole

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* Exported from MasterCook *

 

Native American Posole

 

Recipe By :Lean Bean Cuisine - Jay Solomon

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 or 2 chipotle peppers

2 tablespoons vegetable oil

1 medium onion -- diced

1 red or green bell pepper -- seeded and diced

1 small zucchini -- diced

1 large tomato -- cored and diced

2 cloves garlic -- minced

2 cups cooked or canned white or yellow hominy

1 cup cooked or canned pink, pinto, or cranberry

beans -- drained

3 cups water or vegetable stock

2 1/2 tablespoons tomato paste

2 teaspoons paprika

1 1/2 teaspoons dried oregano

1/2 teaspoon ground black pepper

1/2 teaspoon salt

 

Soak the chipotle in warm water for 30 minutes. Drain the liquid, remove the

seeds, and mince.

Heat the oil in a large saucepan and add the vegetables, garlic, and chipotle.

Saute for 6 ro 8 minutes, until the vegetables are tender. Add the hominy,

beans, water, tomato paste, and seasonings and simmer for 45 minutes to 1 hour,

stirring occasionally.

Ladle the posole into soup bowls and serve with warm flour tortillas.

 

 

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Per serving: 105 Calories (kcal); 7g Total Fat; (57% calories from fat); 2g

Protein; 10g Carbohydrate; 0mg Cholesterol; 354mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

NOTES : Chipotle chiles give this dish a subtle, smokey heat. If you can't find

chipotles and still want heat, try a fresh jalapeno.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0