Southwestern Posole Stew

Name: Southwestern Posole Stew
Ingredients: 1 tablespoon olive oil; 2 medium ribs of celery, finely chopped; 1/2 cup chopped onion; 1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced; 1 15-ounce can no-salt-added pinto beans, undrained; 1 15-ounce can golden hominy, rinsed and drained; 1 cup water; 1 8-ounce can no-salt-added tomato sauce; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1/8 teaspoon pepper; 1/8 teaspoon salt; 1/4 cup shredded low-fat Cheddar cheese (about 1 ounce)

13 ingredients

25 steps

Ingredients

1 tablespoon olive oil
2 medium ribs of celery, finely chopped
1/2 cup chopped onion
1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced
1 15-ounce can no-salt-added pinto beans, undrained
1 15-ounce can golden hominy, rinsed and drained
1 cup water
1 8-ounce can no-salt-added tomato sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon pepper
1/8 teaspoon salt
1/4 cup shredded low-fat Cheddar cheese (about 1 ounce)

Directions

1

In a large saucepan, heat the oil over medium-high heat, swirling to coat the bottom.
2

Cook the celery, onion, and garlic for about 3 minutes, or until tender, stirring occasionally.
3

Stir in the beans, hominy, water, tomato sauce, chili powder, cumin, and pepper.
4

Increase the heat to high and bring to a boil.
5

Reduce the heat and simmer for 5 minutes, or until warmed through.
6

Stir in the salt.
7

Sprinkle with the Cheddar.
8

Look for canned hominy, yellow or white, near the canned corn in the supermarket.
9

(Per Serving)
10

Calories: 227
11

Total Fat: 4.5g
12

Saturated: 1.0g
13

Trans: 0.0g
14

Polyunsaturated: 0.5g
15

Monounsaturated: 2.5g
16

Cholesterol: 2mg
17

Sodium: 584mg
18

Carbohydrates: 40g
19

Fiber: 9g
20

Sugars: 4g
21

Protein: 10g
22

Dietary Exchanges
23

2 Starch
24

2 Vegetable
25

1 Lean Meat