Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3 to 4 cloves of garlic, thinly sliced
2 to 3 serrano chilis, minced
4 tomatillos, chopped
1/4 cup chopped fresh sage leaves
6 cups vegetable stock
a 29 ounce can of hominy, drained
salt and pepper
1 zucchini, diced (about 1-1/2 cups)
1-1/2 tablespoons freshly squeezed lime juice
lime wedges for garnish

Cooking Instructions

Heat the oil over medium heat in a large pot. Add the onions and cook for about 5 minutes, stirring frequently. Add the garlic and chilis and cook for another minute. Add the chopped tomatillos and sage and cook for another 3 minutes or so (the tomatillos will begin to turn a dull yellow-green color). Add the vegetable stock, drained hominy, and salt and pepper to taste and bring to a boil over high heat. Reduce the heat, cover the pot, and simmer for about 15 minutes. Add the zucchini and cook until tender but not overcooked. Add the lime juice and check for seasonings, adding more salt and pepper if needed. Serve in large bowls garnished with lime wedges.

Makes 6 servings

>>Back to Posole Verde Main Page
recipe courtesy of elliemay.com