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Posole, Vegetarian (P, TNT)
Source: Chef2Chef list
Serves: 12

1 medium onion, chopped
2 cloves garlic, minced
1/2 tbsp. crushed red pepper
1 tbsp. cumin
1 tbsp. chili powder
3/4 cup textured soy protein
1 tbsp. olive oil
3/4 cup white wine
2 cans hominy, yellow
2 quarts water
Salt, to taste
Pepper, to taste

In a medium soup pan, sauté onion, garlic, spices, and soy protein in olive oil until onions soften. Deglaze with wine and reduce slightly.

Add hominy and water. Bring to a simmer and simmer for approximately 20 minutes. Adjust seasoning.

Note: Olive oil adds a slight hint of fruit to the dish.

Poster's Notes:
For those looking for a hearty vegetarian main dish, here is one from the Chef2Chef list. For those not familiar with hominy, it is a traditional Native American food (also known as pozole or posole), dried yellow or white field corn kernels that have been soaked in slaked lime to remove their husks with the hull and germ removed. When ground, hominy is called grits, available canned, frozen or dried.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A