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Hearty Mushroom Hominy Recipe
|Canned no salt beef broth||4 Cup (64 tbs), undiluted and divided|
|Dried shiitake mushrooms||2 Ounce|
|Canned yellow hominy||62 Ounce, drained (4 Cans, 15.5 Ounce Each)|
|Canned no salt cream style corn||16 1⁄2 Ounce (1 Can)|
|Canned chopped green chilies||8 Ounce, drained (2 Cans, 4 Ounce Each)|
|Small fresh mushrooms||1⁄2 Pound, halved|
|Chopped green onions||1 Cup (16 tbs)|
|Chili powder||2 Tablespoon|
|Garlic powder||1⁄2 Teaspoon|
|Dried whole oregano||1⁄2 Teaspoon|
|Ground red pepper||1⁄2 Teaspoon|
|Nonfat sour cream alternative||3⁄4 Cup (12 tbs)|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2489 Calories from Fat 660
% Daily Value*
Total Fat 73 g111.9%
Saturated Fat 14.6 g72.9%
Trans Fat 0 g
Cholesterol 27.4 mg
Sodium 6287.4 mg262%
Total Carbohydrates 401 g133.7%
Dietary Fiber 50.5 g201.9%
Sugars 48.4 g
Protein 89 g178.3%
Vitamin A 431.8% Vitamin C 323.2%
Calcium 98.1% Iron 161.5%
*Based on a 2000 Calorie diet
Add dried mushrooms, and remove from heat.
Cover and let stand 30 minutes.
Drain mushrooms, reserving liquid; chop mushrooms.
Pour reserved liquid through a fine sieve into a bowl.
Return liquid and chopped mushrooms to pan.
Stir in remaining 3 cups beef broth, hominy, and next 8 ingredients.
Bring to a boil; cover, reduce heat, and simmer 30 minutes, stirring occasionally.
Spoon mixture evenly into individual bowls, and top each serving evenly with sour cream and Parmesan cheese.