Description Edit

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.

Mild posole

Ingredients Edit

Directions Edit

  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 Edit

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