Guest guest Posted January 11, 2000 Report Share Posted January 11, 2000 * Exported from MasterCook * Posole Recipe By :Short Cut Vegetarian -- Lorna Sass Serving Size : 4 Preparation Time :0:00 Categories : Beans & Rice 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: 10 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 68mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates 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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