Vegetarian posole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Onion; chopped |
| 4 | Garlic clove; chopped | |
| 1½ | cup | Mushrooms; quartered |
| 2 | Carrots; sliced | |
| 1 | cup | Green beans |
| 2 | cups | Squash, winter; chopped |
| 2 | cups | Tomatoes, canned |
| 29 | ounces | Hominy, canned |
| 1 | pinch | Salt |
| 2 | teaspoons | Cumin |
| 2 | teaspoons | Oregano |
| Black pepper; to taste | ||
| Cilantro, fresh; to taste | ||
| from the rec.food.recipes archives | ||
Directions
Brown the onions and garlic in a little oil. Add the vegetables to the browning onions and garlic. Add the tomatoes and cook until vegetables start to soften (about 10-15 minutes). Add the seasonings. Add the hominy. Cook until all vegetables and the hominy are soft (another 10-15 minutes).