Posole-Green Chile Peanut Stew
This hearty vegetarian soup makes a satisfying, full-flavored luncheon or light supper.
1 (15.5-ounce) can golden hominy
1 (14.5 to 15.75-ounce) can fat-free, reduced-sodium chicken broth
1 cup water
1 medium onion, chopped (about 1 1/2 cups)
4 medium garlic cloves, peeled and thinly sliced (2 tablespoons)
1 (4-ounce) can diced green chiles
1 1/2 teaspoons ground cumin
1 teaspoon chile powder
1/2 cup dry roasted unsalted peanuts, chopped
1 (10.75-ounce) can low-fat, low-sodium cream of mushroom soup
- Drain hominy and combine with broth, water, onion, garlic, chiles, cumin and chile powder in large saucepan.
- Bring to boil and simmer 10 minutes to blend flavors.
- Add peanuts and mushroom soup and stir until evenly mixed.
- Return to boil and simmer 5 minutes longer.
Makes 2 servings.
Nutritional Information Per Serving (1/2 of recipe): Calories: 280; Total Fat: 12g; Saturated Fat: 2g; Cholesterol: 2mg; Total Carbs: 35g; Fiber: 6g; Protein: 9g; Sodium: 740mg.
Recipe and photograph courtesy of National Peanut Board.