Breakfast

Friday, November 4, 2011

Posole Soup

1 Tbsp Olive oil
1 clove minced garlic
1 stalk chopped celery
1 c. chopped onion
1 c. yellow squash, julienned
1 c. zucchini, julienned
1 c. carrots
1 1/2 c. hominy, canned
1 qt water
2 c. crushed tomatoes, canned
1 c. tomato puree, canned
1 c. chopped cilantro
1 Tbsp chicken seasoning
1/2 tsp salt
1 tsp chili powder
jalapeno (optional)
In a large pot, saute garlic, onion, squash and carrots in oil. Add remaining ingredients except hominy and simmer until veggies are tender. Add hominy just before serving to avoid overcooking.
Serving suggestion:
Garnish with:
cheese
sliced avocado
tortilla strips
1 can black beans, rinsed
sliced olives
lemons/limes


1 comment:

  1. Betrille Schnell taught me how to make this. It's delicious and good for you! (10/11)

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