Posole With Summer Squash

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 96
  • Fat: 2.3g
  • Saturated fat: 0.2g
  • Protein: 3.5g
  • Carbohydrate: 15.2g
  • Cholesterol: 0mg
  • Iron: 1.4mg
  • Sodium: 530mg
  • Calories from fat: 22%
  • Fiber: 6.5g
  • Calcium: 30mg

Ingredients

  • 1 tablespoon vegetable oil
  • 1 large onion, halved lengthwise and sliced
  • 3 zucchini, coarsely chopped
  • 1 (29-ounce) can Mexican-style hominy, un-drained
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
  • 3 (4-ounce) cans whole green chiles, un-drained and coarsely chopped
  • 1/3 cup fresh lime juice

Preparation

  1. Heat oil in a Dutch oven over medium-high heat. Add onion and zucchini; sauté 5 minutes or until onion is tender. Stir in hominy and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Uncover; remove from heat, and stir in lime juice.
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