Ingredients
The following ingredients have 1 Servings
- 2 tsp Olive oil
- 1 large Uncooked onion(s) chopped (about 2 cups)
- 2 Tbsp Minced garlic
- 5 cup(s) Vegetable broth or water
- 14 oz Cooked whole hominy or canned hominy, rinsed, drained
- 15 oz Canned pinto beans rinsed, drained
- 2 cup(s) Uncooked Swiss chard kale or collard greens
- 0.25 cup(s) Cilantro fresh, chopped
- 0.25 tsp Table salt
- 0.125 tsp Cayenne pepper
- 0.75 cup(s) Avocado diced
- 3 medium Plum tomato(es) seeded, chopped
- 1 medium Fresh lime(s) cut into 6 wedges (for garnish)
Instruction
- Heat oil in a large pot over medium-high heat. Add onion and cook, stirring, for 3 to 4 minutes. Add garlic and cook 1 minute more. Pour broth over onion mixture and bring to a boil; reduce heat to low and simmer 5 minutes.
- Add hominy and beans; cook 2 minutes. Add Swiss chard (or other greens) and cook until greens are wilted and just cooked, about 2 minutes more; stir in cilantro, salt and pepper. Garnish with remaining ingredients and serve. Yields about 1 heaping cup of posole, 2 tablespoons of avocado, 1/2 a chopped tomato and 1 lime wedge per serving.
