Posole
- 15-oz. can white hominy (posole), rinsed and drained
- 1 3/4 cups cooked black, pinto or red kidney beans or 15-oz. can beans, drained and rinsed
- 1 cup fresh or frozen corn kernels
- 1 tsp. dried oregano
- 18 tsp. chipotle chili powder or cayenne pepper
- Salt to taste
- 1 Tbs. roasted garlic olive oil
- 14 1/2-oz. can diced tomatoes with green chilies or 14 1/2-oz. can Mexican-style stewed tomatoes, chopped
- In large saucepan, combine all ingredients except oil.
- Bring to boil; reduce heat, partially cover and simmer, stirring occasionally, until flavors blend and ingredients are heated through, about 5 minutes.
- Just before serving, stir in oil.
white hominy, pinto, corn, oregano, chili powder, salt, garlic, tomatoes
Taken from www.vegetariantimes.com/recipe/posole/ (may not work)