Posole with Ham and Vegetables

6
Total Time
1 hr 15 min
Prep
17 min
Cook
58 min
Serves
4
Difficulty
Easy
The unique flavor of posole (hominy) is the same as the flavor in tamales and corn tortillas—earthy, sweet, and mellow.

Ingredients

canola oil

2 tsp

uncooked onion(s)

1 medium, coarsely chopped

green pepper(s)

1 medium, seeded and cut into 1⁄2-inch pieces

uncooked celery

2 rib(s), medium, chopped

canned chipotle peppers in adobo sauce

2 item(s), chopped

garlic clove(s)

2 medium clove(s), minced

canned diced tomatoes

14½ oz, drained

canned hominy

15 oz, drained

water

1 cup(s)

cooked ham (sliced, cubed, or shredded)

½ pound(s), cut into 1⁄2-inch pieces

uncooked baby carrots

12 medium, whole, or 1 cup

uncooked zucchini

1 medium, cut into 1⁄2-inch dice

cilantro

¼ cup(s), fresh, chopped

reduced-fat shredded Monterey Jack cheese

¼ cup(s)

Instructions

  1. Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion, bell pepper, celery, chiles, and garlic. Cook, stirring occasionally, until the vegetables are very tender and golden, about 12 minutes.
  2. Add the tomatoes to the saucepan and cook until softened, about 5 minutes. Stir in the hominy, water, ham, and carrots; bring to a boil. Reduce the heat and simmer, covered, until the flavors blend and sauce thickens slightly, about 30 minutes.
  3. Add the zucchini to the saucepan and cook until crisp-tender, about 6 minutes. Remove from the heat, then stir in the cilantro. Serve the stew sprinkled with the cheese. Yields 1 1⁄2 cups stew and 1 tablespoon cheese per serving.

Notes

Hominy pairs well with the smokiness of the chipotle chiles and the ham in this simple stew.

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