Date: Thu, 19 Feb 1998 17:07:24 -0500 (EST)
From: Leah Owens (lowens@arches.uga.edu)
Here's a great posole recipe from my mom. I believe that she
got it from the Atlanta Journal and Constitution. It takes no time at all
to fix it and it tastes great. We have used it as a dip for tortilla
chips and as a topping on nachos. There's rarely any left...what there is
left, mom sends to us, her starving college kids!!
Posole
Servings: 4
Prep time: 5 min.
Cooking time: 5 min.
1 14 1/2oz. can Mexican-style stewed tomatoes, coarsely chopped
1 15-oz. can white hominy (posole), drained and rinsed
1 15-oz. can black, pinto or red kidney beans, rinsed and drained
(black beans taste the best, IMHO)
1 cup frozen corn
1 teaspoon dried oregano
1/8 teaspoon cipotle chili powder or cayenne
Sal to tast
In large saucepan, combine tomatoes, hominy, beans, corn, oregano, chili
powder and salt; bring to a boil, reduce heat, partially cover and simmer,
stirring occassionally, until hot, about 5 minutes.
--From "Short-Cut Vegetarian" by Lorna Sass (Quill, $16).
OUR VARIATIONS: Add any or all of the following: chopped onion,
garlic, chopped bell pepper (red or green), chile powder, cilantro.
kwvegan vegan