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Categories:
vegetable broth garlic onion red bell pepper zucchini olive oil cumin powder black pepper cayenne pepper chili powder oregano white hominy green chilies green cabbage fresh jalapeno fresh cilantro radish corn tortillas
Viewed: 17 - Published at: 4 years agoIngredients
- 2 (32 ounce) boxes vegetable broth
- 2 garlic cloves
- 1 onion, chopped
- 1 red bell pepper, diced
- 2 medium zucchini, diced
- 2 tablespoons olive oil
- 1 tablespoon cumin powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 2 tablespoons chili powder
- 1/4 teaspoon oregano
- 4 cups canned white hominy, drained and rinsed
- 1 (4 1/2 ounce) can diced green chilies (add more if you like)
- Garnishes
- 2 cups green cabbage, shredded
- 1 fresh jalapeno, diced
- 1/4 cup fresh cilantro, chopped
- 1 radish, sliced
- 2 -4 limes, cut in wedges
- 2 -4 corn tortillas, per person
Method
- Chop the garlic, onion, red bell pepper and zucchini squash.
- Heat the olive oil to a large pan on medium-high and add the garlic and onion until translucent, about 5 minutes.
- Add the red bell pepper and the zucchini and cook for another 2 minutes.
- Add the cumin, black pepper, cayenne pepper, chili powder and oregano. Stir to cover the veggies.
- Add the vegetable broth.
- Stir in the canned hominy and green chilies.
- Simmer, covered, for 45 minutes until the hominy is tender.
- If you have time, slow cook on low for approximately 4-6 hours.
- Serve in a bowl topped with optional garnishes and a side of warm corn tortillas.
