Spicy Andouille Posole Recipe
Ingredients
| Olive oil | 1 Teaspoon | |
| 2 links (6.5 ounces) andouille sausage, thinly sliced | ||
| 1 red bell pepper, cut into 1-inch pieces | ||
| Zucchini | 1 Large, diced | |
| 2 1/2 cups fat-free, less-sodium chicken broth | ||
| Hominy | 1 Can (10oz), drained, rinsed | |
| Chipotle and adobo sauce | 2 Teaspoon, pureed | |
| Cilantro | 1/4 Cup (16 tbs), chopped | |
Directions
1. 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.
2. Add broth, hominy, and chiles. Bring to a boil; reduce heat, and simmer, uncovered, 8 minutes or until vegetables are tender. Sprinkle with cilantro before serving.
2. Add broth, hominy, and chiles. Bring to a boil; reduce heat, and simmer, uncovered, 8 minutes or until vegetables are tender. Sprinkle with cilantro before serving.
Chef
