Zucchini & Hominy Soup Serves 8
This is a vegetarian version of posole, a dish traditionally containing pork made by Pueblo Indians and Hispanics for feast days and special celebrations.
Prep Time: 10 minutes
Cooking Time: 1 hour
2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
4 zucchini, sliced
1 cup peeled and chopped mild green chile peppers
6 cups vegetable broth
4 cups cooked yellow hominy or 2 16-ounce cans
1 teaspoon ground cumin
1. Sauté the onion and garlic in oil for 3 to 5 minutes. Add zucchini and green chiles and cook over medium heat, stirring occasionally, another 5 minutes. Add remaining ingredients and simmer, covered, over low heat for 45 minutes