Posole Verde
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Posole Verde calories by ingredient
Number of Servings: 8
Ingredients
-
1 cup dried hominy
1 can cannellini beans
2 T oil
3 garlic cloves finely chopped
5 medium tomatillos finely chopped
6 scallions sliced into thin rounds
3 jalepenos
1 t cumin
12 quartered white mushrooms
4 T vegetable boullion paste
1 T fresh oregano chopped
1/2 c chopped cilantro
Directions
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.