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Prep Time: 10 minutes
Cooking Time: 1 hr
Yield: 8 servings
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Related recipes: Chile
Peppers, Dairy-Free, Delicious Living Magazine, Egg-Free, Garlic, Onions, Soups, Summer Squash, Vegan, Vegetarian,
Wheat-Free
This is a vegetarian version of posole, a dish traditionally
containing pork made by Pueblo Indians and Hispanics for feast days and special
celebrations.
Ingredients
2 Tbsp (30mL) olive oil
1 onion, diced
3 cloves garlic, minced
4 zucchini, sliced
1 cup (150g) peeled and chopped mild green chile peppers
6 cups (1.4L) vegetable broth
4 cups (605g) cooked yellow hominy or 2 16-ounce (455g) cans
1 tsp (2g) ground cumin
Directions
Sauté the onion and garlic in oil for 3 to 5 minutes. Add zucchini
and green chiles and cook over medium heat, stirring occasionally, another 5 minutes.
Add remaining ingredients and simmer, covered, over low heat for 45
minutes
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