Mexican Posole Soup
Ingredients
1 heaping tablespoon cumin
1 (15-ounce) can of diced tomatoes
4 cups vegetable broth
1- avo oil
4 cups vegetable broth
1- avo oil
1 onion, chopped cone #2
1/3 teaspoon dried or 2 teaspoons fresh oregano leaves
1 pasilla chile, seeded
1 lime juiced
¼ cup green salsa or green chilies
1 bunch cilantro, stems and leaves separated, stems
tied tightly
1 large can hominy, about 29 ounces, yellow or white
or a mixture
1 pkg frozen corn
Sea salt and pepper to taste
1/4 head cabbage shredded
Accompaniments: Cilantro leaves, Sliced green olives,
1/2 avocado, sliced, 4 radishes, sliced thin, 2 jalapeƱo peppers, sliced thin,1
cup shredded red cabbage, Corn tortillas, 2 limes, quartered.
Remove from heat and serve with garnishes.
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