Posole with ham and vegetables
1 medium, coarsely chopped
1 medium, seeded and cut into 1⁄2-inch pieces
2 rib(s), medium, chopped
Canned chipotle peppers in adobo sauce
2 item(s), chopped
2 medium clove(s), minced
Canned diced tomatoes
14½ oz, drained
15 oz, drained
½ pound(s), cut into 1⁄2-inch pieces
Uncooked baby carrots
12 medium, whole, or 1 cup
1 medium, cut into 1⁄2-inch dice
¼ cup(s), fresh, chopped
Reduced-fat shredded Monterey Jack cheese
- 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.
- 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.
- 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.