Posole-Green Chile Peanut Stew
Source of Recipe
nationalpeanutboard.org
Recipe Introduction
Inspired by the popular and traditional southwestern stew, usually started with uncooked hominy, this chunky soup is a speedy version and makes a satisfying, full-flavored luncheon or light supper. Prepare it the night before and pack to work to heat in a microwave.
List of Ingredients
Posole-Green Chile Peanut Stew
Inspired by the popular and traditional southwestern stew, usually started with uncooked hominy, this chunky soup is a speedy version and makes a satisfying, full-flavored luncheon or light supper. Prepare it the night before and pack to work to heat in a microwave.
1 can (15 1/2 ounces) golden hominy
1 can (14.5 to 15.75 ounces) fat-free, reduced-sodium chicken broth
1 cup water
1 medium onion, chopped (about 1 1/2 cups)
4 medium garlic cloves, peeled and thinly sliced (2 tablespoons)
1 can (4 ounces) diced green chiles *
1 1/2 teaspoons ground cumin
1 teaspoon chile powder
1/2 cup dry roasted unsalted peanuts, chopped
1 can (10 3/4 ounces) low-fat, low-sodium cream of mushroom soup
Drain hominy and combine with broth, water, onion, garlic, chiles, cumin and chile powder in large saucepan. Bring to boil and simmer 10 minutes to blend flavors. Add peanuts and mushroom soup and stir until evenly mixed. Return to boil and simmer 5 minutes longer. Garnishes: Parsley sprigs, dashes of chile powder or paprika and extra peanuts.
* For a milder stew, use 1/2 can (4 ounce size) green chiles.
Recipe
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