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Vegetarian Posole Recipe

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Kitchen Daily
Related tags
soups low fat vegetarian cinco de mayo lunch latin mexican
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

salt and pepper to taste

2 quarts vegetable stock

Roasted pumpkin seeds with Lime (*see recipe below)

cilantro leaves

3 tablespoons green salsa

1 large can hominy, about 29 ounces, yellow or white or a mixture

1 pasilla chile, seeded, deveined and minced, optional

1/4 head cabbage, shredded

cotija or feta cheese

1 heaping tablespoon cumin seeds

1 bunch cilantro, stems and leaves separated, stems tied tightly

1 medium potato, cut into 1/2-inch dice

2 ears corn on the cob, cut into 1 1/2-inch sections

1 can pinto beans, rinsed

pimenton or ground chipotle chile, optional, to taste

1 tablespoon olive oil

2 zucchini squash, cut in 1-inch rounds

1/3 teaspoon dried oregano, or 2 teaspoons fresh oregano leaves

1 lime juiced

1 onion, chopped fine

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