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Associa Family Cookbook Volume III
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until tender, about 5 minutes.
3. Add the red chili puree, diced tomatoes, diced green chilies, pinto beans, and cooked hominy to the pot.
Mix well.
4. Pour in the vegetable broth and season with ground cumin, chili powder, salt, and pepper.
5. Bring the mixture to a boil, then reduce the heat to low. Let simmer, covered, for about 30-35 minutes.
6. Just before serving, stir in the cilantro and lime juice.
7. Ladle the posole into bowls and serve hot. Garnish with avocado slices, radishes, shredded cabbage,
lime wedges, and hot sauce as desired.
2 Tbsp vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (14 oz) can red chili puree
1 (15 oz) can diced tomatoes
1 (4 oz) can diced green chilies
1 can pinto beans, drained
3 cups hominy, soaked & cooked
6 cups vegetable broth
1 tsp ground cumin
chili powder (to taste)
salt (to taste)
pepper (to taste)
1 cup fresh cilantro, chopped
2 limes, juiced
avocado slices (for garnish)
chopped radishes (for garnish)
shredded cabbage (for garnish)
lime wedges (for garnish)
hot sauce (for garnish)
ingredients
directions
Vegetarian Posole
S E R V E S 8 - 1 0
K I M B E R L Y C . • A S S O C I A C O L O R A D O
SOUPS & SALADS
