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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 157.6
  • Total Fat: 4.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 617.1 mg
  • Total Carbs: 27.3 g
  • Dietary Fiber: 4.3 g
  • Protein: 3.1 g

View full nutritional breakdown of Southwestern Vegetable Stew calories by ingredient
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Southwestern Vegetable Stew

Submitted by: GENIETEST

Introduction

This stew is like posole, a traditional Mexican main course soup made with pork or chicken broth. This stew is like posole, a traditional Mexican main course soup made with pork or chicken broth.
Number of Servings: 4

Ingredients

    1 Tbsp Extra Virgin Olive Oil
    1 medium Onion
    1 clove Garlic
    .50 (1/2) lb Red Potato (about 1.5 cups)
    1 can (14.5 oz) Hominy, drained and rinsed
    1 can (14.5 oz) Vegetable Broth
    1 can (4.5 oz) chopped Green Chiles
    1 medium Zucchini, (1 cup)
    4 tsp chopped fresh Cilantro

Directions

Heat oil in large saucepan until hot. Add onion and garlic; cook 2 to 3 minutes or until crisp tender and garlic starts to brown (stir frequently)
Add all remaining ingredients except zucchini and cilantro. Bring to a boil. Reduce heat; cover and simmer 10 minutes.
Add zucchini; simmer uncovered another 8-10 minutes or until zucchini is tender.
Sprinkle with cilantro.

Makes 4 1.25 (1 1/4) cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user GENIETEST.






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