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Hearty Mushroom Hominy

Healthycooking's picture
  Canned no salt beef broth 4 Cup (64 tbs), undiluted and divided
  Dried shiitake mushrooms 2 Ounce
  Canned yellow hominy 62 Ounce, drained (4 Cans, 15.5 Ounce Each)
  Canned no salt cream style corn 16 1⁄2 Ounce (1 Can)
  Canned chopped green chilies 8 Ounce, drained (2 Cans, 4 Ounce Each)
  Small fresh mushrooms 1⁄2 Pound, halved
  Chopped green onions 1 Cup (16 tbs)
  Chili powder 2 Tablespoon
  Garlic powder 1⁄2 Teaspoon
  Dried whole oregano 1⁄2 Teaspoon
  Ground red pepper 1⁄2 Teaspoon
  Nonfat sour cream alternative 3⁄4 Cup (12 tbs)
  Freshly grated parmesan cheese 1⁄4 Cup (4 tbs)

Place 1 cup beef broth in a Dutch oven; bring to a boil.
Add dried mushrooms, and remove from heat.
Cover and let stand 30 minutes.
Drain mushrooms, reserving liquid; chop mushrooms.
Pour reserved liquid through a fine sieve into a bowl.
Return liquid and chopped mushrooms to pan.
Stir in remaining 3 cups beef broth, hominy, and next 8 ingredients.
Bring to a boil; cover, reduce heat, and simmer 30 minutes, stirring occasionally.
Spoon mixture evenly into individual bowls, and top each serving evenly with sour cream and Parmesan cheese.

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