Spicy Andouille Posole

Oxmoor House
Spicy Andouille PosoleRecipe
Oxmoor House

4 servings (serving size: about 1 1/3 cups)


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1 teaspoon olive oil
2 links (6.5 ounces) andouille sausage, thinly sliced
1 red bell pepper, cut into 1-inch pieces
1 large zucchini, diced (about 8 ounces)
2 1/2 cups fat-free, less-sodium chicken broth
1 (15.5-ounce) can white hominy, rinsed and drained
2 teaspoons pureed chipotle chiles in adobo sauce (about 1 chile )
1/4 cup chopped fresh cilantro


Prep: 14 Minutes
Cook: 12 Minutes

Heat oil in a large saucepan over medium- high heat; add andouille, and cook 1 minute. Add bell pepper and zucchini; cook 1 minute, stirring occasionally.

Add broth, hominy, and chiles. Bring to a boil; reduce heat, and simmer, uncovered, 8 minutes or until vegetables are tender. Sprinkle with cilantro before serving.

Created date

March 2010

Nutritional Information

Calories 199
Fat 10.3 g
Satfat 3.5 g
Protein 11.6 g
Carbohydrate 16.2 g
Cholesterol 33 mg
Iron 1.8 mg
Sodium 850 mg
Caloriesfromfat 45 %
Fiber 2.8 g
Calcium 26 mg