Randy's Vegetarian Cookbook

Posole

3/4 cup diced onion
2 cups hominy
1 Tblsp minced pickled jalapeņo pepper
1 1/2 tsp chili powder
1 tsp ground cumin
  
  oil or margarine
  
  shredded jack, cheddar, or mozzarella cheese

Lightly brown the onions in a little oil over medium heat. Add hominy, jalapeņo, chili powder, and cumin. Stir frequently, until heated through. If it gets too dry, add a little water, broth, hominy liquid, or jalapeņo liquid.

Serve hot, topped with shredded cheese. Good with rice, tortillas (flour or corn), or tortilla chips.
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