Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 tsp oil
- 1/2 cup thinly sliced onion
- 2 x garlic cloves minced
- 1/2 tsp ground cumin or more to taste
- 2 med red potatoes peeled and chopped
- 1/2 cup roasted chili peppers diced
- 3 cup vegetarian bouillon
- 2 cup cooked yellow hominy rinsed and drained
- 2 tbl chopped fresh cilantro garnish
- =
Directions
Lunch Menu: Cup of Potato Hominy Soup and Chile Cheese bread or corn bread.
Vegetarian version of posole based on dish made by Pueblo Indians for feast days and other celebrations.
Can be prepared in advance.
Can be doubled.
For the broth, try 3 cups water with 2 tsp vegetable base and 1 tsp commercial mole.
Heat oil in a medium-size pot, and saute onion and garlic for 3 minutes.
Add cumin, stir well, then add potatoes and green chiles.
Cook over medium heat, stirring occasionally, another 5 minutes.
Add vegetable broth and hominy.
Simmer the soup, covered, over low heat for 45 minutes.
Just before serving, stir in the fresh cilantro to warm it.
Serve hot with a Chile and Cheese quick, yeast, or corn bread.
Add salt and pepper after tasting. Serve : 21.5% cff with 1 cup appetizers 251
Festive Corn Bread: Chop roasted green chile peppers and red bell peppers.
Shred Swiss or Cheddar or Jack cheese.
Work these into cornbread batter.