Posole Verde
- Number of Servings: 8
Ingredients
1 cup dried hominy1 can cannellini beans2 T oil3 garlic cloves finely chopped5 medium tomatillos finely chopped6 scallions sliced into thin rounds 3 jalepenos1 t cumin12 quartered white mushrooms4 T vegetable boullion paste1 T fresh oregano chopped1/2 c chopped cilantro
put the posole in a pot with 5 cups f water and bring to boil. Turn the hear down, cover, and simmer for 2- 2 1/2 hours. When its tender, drain and reserve liquid.
Drain the cannellinis.
put the oil and garlic in a large pot and when it begins to sizzle, add the tomatillos, scallions, and peppers. saute for 5 minutes. add the cumin and stir once.
add the mushrooms and and stir for 2 minutes. now add beans, hominy, boullion paste, oregano, and cilantro. add enough liquid to the reserved posole liquid to equal 5 cups.
bring to a simmer, then turn down, cover, and cook for an hour and 15 minutes.
Serve with any of the following toppings not included in the calorie count: fresh lime wedges, scallions, avocado, cucumber, cabbage.
Drain the cannellinis.
put the oil and garlic in a large pot and when it begins to sizzle, add the tomatillos, scallions, and peppers. saute for 5 minutes. add the cumin and stir once.
add the mushrooms and and stir for 2 minutes. now add beans, hominy, boullion paste, oregano, and cilantro. add enough liquid to the reserved posole liquid to equal 5 cups.
bring to a simmer, then turn down, cover, and cook for an hour and 15 minutes.
Serve with any of the following toppings not included in the calorie count: fresh lime wedges, scallions, avocado, cucumber, cabbage.
Nutritional Info Amount Per Serving
- Calories: 182.7
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 856.8 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 7.1 g
- Protein: 8.4 g
Member Reviews