Try this Posole As a Vegetable recipe, or contribute your own.
Suggest a better descriptionHeres a recipe from The Feast of Santa Fe for posole as a vegetable. He also suggests just combining some good red enchilada sauce and canned, drained hominy, and simmering for 30 min. Another suggestion was to add it to a green chile-potato soup. Serves 4 as a side dish. Heat the oil in a 2 qt saucepan; add onion and garlic and cook over low heat covered for about 5 min (just wilt the onion). Remove cover, increase heat to medium and add the spices and chile. Cook about 1 min, stirring, then add the rest. Bring to a boil, cover and simmer for 30 min. The liquid should be only slightly thick, add water if needed. NOTE: to prepare frozen posole: add to 2 qt lightly salted, boiling water and boil for 45 min. One cup of frozen posole will make 2-3 cups cooked, drained posole. It can be refrozen at this point. Michael Bowers, Internet: mikeb@radonc.ucdmc.ucdavis.edu CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (64g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 58 | ||
Calories from Fat: 43 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.7g | 6 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.6mg | 0 % | |
Potassium 66.2mg | 2 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 3.1g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 58
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