Zucchini and Hominy Soup

Zucchini and Hominy Soup

Lois Manno Cooking with Chiles at the Holidays, Hot & Spicy & Meatless Leave a Comment

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Zucchini and Hominy Soup
Zucchini and Hominy Soup
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This recipe doubles easily if you want to use it as a main dish. It is a vegetarian version of posole, a dish made by the Pueblo Indians and Hispanics for feast days and special celebrations. Most canned hominy is pretty high in sodium so I usually wait until after cooking to add sea salt to taste.
Servings
8 servings
Servings
8 servings
Zucchini and Hominy Soup
Zucchini and Hominy Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe doubles easily if you want to use it as a main dish. It is a vegetarian version of posole, a dish made by the Pueblo Indians and Hispanics for feast days and special celebrations. Most canned hominy is pretty high in sodium so I usually wait until after cooking to add sea salt to taste.
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
Units:
Instructions
  1. Saute the onion and garlic in the oil in a stockpot for 5 minutes, stirring occasionally. Add the zucchini, cumin, green chiles, and potatoes and cook over medium heat, stirring occasionally, another 5 minutes. Add the remaining ingredients and simmer, covered, over low heat for 45 minutes. If desired, sprinkle servings with chipotle powder or stir in a teaspoon of thawed frozen red chile puree such as Bueno brand.
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