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Spicy Andouille Posole

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Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Chicken

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