Spicy Andouille Posole

Spicy Andouille Posole
Photo by Oxmoor House


  • 1 (15.5-ounce) can white hominy, rinsed and drained
  • 2 teaspoons pureed chipotle chiles in adobo sauce (about 1 chile )
  • 1 red bell pepper, cut into 1-inch pieces
  • ¼ cup chopped fresh cilantro
  • 1 teaspoon olive oil
  • 2 links (6.5 ounces) andouille sausage, thinly sliced
  • 1 large zucchini, diced (about 8 ounces)
  • + 1 more ingredients
    • 2 ½ cups fat-free, less-sodium chicken broth

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. Add broth, hominy, and chiles. Bring to a boil; reduce heat, and simmer, uncovered, 8 minutes or until vegetables are tender. Sprinkle with ci...

View full recipe at My Recipes


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