Potato hominy soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | large | Onion; thinly sliced |
| 3 | Cloves garlic; minced | |
| 1 | teaspoon | Cumin; ground |
| 4 | mediums | Red potatoes; peeled and chopped |
| 1 | cup | Green chiles; peeled and chopped |
| 6 | cups | Vegetable broth |
| 4 | cups | Yellow hominy; canned |
| ¼ | cup | Cilantro; minced |
Directions
Heat oil in a medium size pot, and saute onion and garlic for 3 minutes.
Add cumin, stir well, then add potatoes and green chilies. Cook over medium heat, stirring occasionally, another 5 minutes. Add vegetable broth and hominy. Simmer the soup, covered, over low heat for 45 minutes. Stir in fresh cilantro. Serve hot.
Per serving: 262 Calories; 7g Fat (25% calories from fat); 7g Protein; 42g Carbohydrate; 2mg Cholesterol; 1414mg Sodium Recipe by: Chili Pepper Dec97/pg41 Posted to FOODWINE Digest by Terry Pogue <tpogue@...> on Feb 2, 1998