Guest guest Posted September 28, 2000 Report Share Posted September 28, 2000 I've posted this before, but thought it was worth a rerun for anyone who missed. This is one of those super quick & easy dishes that could be a " stand-by " . * Exported from MasterCook * Posole Recipe By :Short Cut Vegetarian -- Lorna Sass Serving Size : 4 Preparation Time :0:00 Categories : Beans & Legumes Mexican/Southwestern Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 14.5 oz. can Mexican-style stewed tomatoes -- coarsely chopped 1 15 oz. can white hominy -- drained & rinsed 1 15 oz. can black, pinto, or red kidney beans -- drained & rinsed 1 cup frozen or canned corn kernels 1 teaspoon dried oregano 1/8 teaspoon chipotle chili powder or cayenne salt to taste 1 tablespoon roasted garlic olive oil or other olive oi In a large saucepan, combine tomatoes, hominy, beans, corn, oregano, chipotle or cayenne powder, and salt; bring to a boil, reduce heat, partially cover and simmer, stirring occasionally, until hot, about 5 minutes. Just before serving, stir in oil. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 30 Calories; trace Fat (1.2% calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 226mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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