Spicy Andouille Posole

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 199
  • Fat: 10.3g
  • Saturated fat: 3.5g
  • Protein: 11.6g
  • Carbohydrate: 16.2g
  • Cholesterol: 33mg
  • Iron: 1.8mg
  • Sodium: 850mg
  • Calories from fat: 45%
  • Fiber: 2.8g
  • Calcium: 26mg


  • 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


  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.
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