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Spicy Andouille Posole

Oxmoor House
Prep time 14 mins
Cook time 12 mins
Yield

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

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Healthy Eating Collection