Spicy Andouille Posole
|Olive oil||1 Teaspoon|
|Andouille sausage||6 1⁄2 Ounce, thinly sliced (2 Links)|
|Red bell pepper||1 , cut into 1 inch pieces|
|Zucchini||8 Ounce, diced (1 Piece)|
|Fat free low sodium chicken broth||2 1⁄2 Cup (40 tbs)|
|Canned white hominy||15 1⁄2 Ounce, rinsed and drained (1 Can)|
|Pureed chipotle chiles in adobo sauce||2 Teaspoon (About 1 Chili)|
|Chopped fresh cilantro||1⁄4 Cup (4 tbs)|
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.