Very Veggie Pozole (Hominy Stew)
Servings:6Serving Size:2 1/3 cupsRecipe Cost:$9.18Cost per Serving:$1.53

This is a great choice when you’re craving Mexican food. Serve with corn bread or serve over rice.
Ingredients:
- 2 tablespoons vegetable oil
- 1 medium white onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, diced
- ½ jalapeño, seeded and finely diced (optional)
- 4 cups low-sodium vegetable broth
- 4 whole peppercorns
- 1 bay leaf
- 3 medium carrots, diced
- 1 medium zucchini, diced
- 1 (29 ounce) can white or yellow hominy, drained and rinsed
- 1 (15 ounce) can low-sodium pinto beans, drained and rinsed
- 1 cup tomatillo salsa (may use regular salsa)
- 1 tablespoon salt-free southwest chipotle seasoning blend
- 2 teaspoons cumin
- Juice of 1 lime
- ½ cup cilantro, chopped
- Salt and pepper to taste
Directions:
- In a large pot, heat oil over medium-high heat. Sauté onion, garlic, celery and jalapeño (if using) for 2 minutes.
- Add vegetable broth, peppercorns, bay leaf and carrots.
- Bring to a boil and cook uncovered for 10 minutes. Reduce heat to medium. Add zucchini, hominy, beans, salsa, seasoning blend and cumin. Simmer for 15 minutes.
- Add lime juice and cilantro. Simmer for an additional 5 minutes.
- Remove peppercorns and bay leaf. Add salt and pepper to taste. Serve with toppings of choice.
Notes
Cooked, dried beans can be used in place of canned.
Optional toppings:
Finely shredded iceberg lettuce or cabbage, sliced radishes, diced onion, diced avocado, cojita cheese, tortilla chips, lime wedges and hot sauce.
Source: Becky Freeman, Social Marketing Research Project Coordinator for Kentucky Nutrition Education Program, University of Kentucky Cooperative Extension Service
Nutrition facts per serving: 230 calories; 6g total fat; 0.5g saturated fat; 0g trans fat; 0mg cholesterol; 570mg sodium; 37g carbohydrate; 8g fiber; 5g sugar; 6g protein; 110% Daily Value of vitamin A; 40% Daily Value of vitamin C; 10% Daily Value of calcium; 15% Daily Value of iron