Spicy Andouille Posole

Spicy Andouille Posole Recipe
Oxmoor House

Recipe from

Oxmoor House

Recipe Time

Prep: 14 Minutes
Cook: 12 Minutes

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

Ingredients

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

Preparation

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.

Note:

Oxmoor House Healthy Eating Collection

January 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note