Mild Posole

Description
Lunch Menu: Cup of potato hominy soup and chile cheese bread or corn bread. Vegetarian version of posole based on dish made by Pueblo Indians for feast days and other celebrations.
 * Can be prepared in advance.
 * Can be doubled.

Ingredients

 * 2 tsp oil
 * ½ cup thinly sliced onion
 * 2 garlic cloves minced
 * ½ tsp ground cumin or more to taste
 * 2 medium red potatoes peeled and chopped
 * ½ cup roasted chile peppers diced
 * 3 cups vegetarian bouillon
 * 2 cups cooked yellow hominy rinsed and drained
 * 2 tbsp chopped fresh cilantro garnish

Directions

 * 1) For the broth, try 3 cups water with 2 tsp vegetable base and 1 tsp commercial mole.
 * 2) Heat oil in a medium-size pot, and saute onion and garlic for 3 minutes.
 * 3) Add cumin, stir well, then add potatoes and green chiles.
 * 4) Cook over medium heat, stirring occasionally, another 5 minutes.
 * 5) Add vegetable broth and hominy.
 * 6) Simmer the soup, covered, over low heat for 45 minutes.
 * 7) Just before serving, stir in the fresh cilantro to warm it.
 * 8) Serve hot with a chile and cheese quick, yeast, or corn bread.
 * 9) Add salt and pepper after tasting.

Festive cornbread

 * 1) Chop roasted green chile peppers and red bell peppers.
 * 2) Shred Swiss or cheddar or jack cheese.
 * 3) Work these into cornbread batter.