Mild Posole

Ingredients

 * 2 tsp oil (2 to 3 tsp)
 * 1/2 cup thinly sliced onion
 * 2 x garlic cloves minced
 * 1/2 tsp ground cumin or more to taste
 * 2 med red potatoes peeled and chopped
 * 1/2 cup roasted chili peppers diced
 * 3 cup vegetarian bouillon
 * 2 cup cooked yellow hominy (or one can) rinsed and drained
 * 2 tbl chopped fresh cilantro garnish

Directions
Cook over medium heat, stirring occasionally, another 5 minutes.
 * 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.
 * For the broth, try 3 cups water with 2 tsp vegetable base and 1 tsp commercial mole.
 * Heat oil in a medium-size pot, and saute onion and garlic for 3 minutes.
 * Add cumin, stir well, then add potatoes (1/2-inch dice) and green chiles.
 * Add vegetable broth and hominy.
 * Simmer the soup, covered, over low heat for 45 minutes.
 * Just before serving, stir in the fresh cilantro to warm it.
 * Serve hot with a Chile and Cheese quick, yeast, or corn bread.
 * Add salt and pepper after tasting. Serve : 21.5% cff with 1 cup appetizers 251
 * Festive Corn Bread: Chop roasted green chile peppers and red bell peppers.
 * Shred Swiss or Cheddar or Jack cheese.
 * Work these into cornbread batter.