1 large, chopped (about 2 cups)
Fat free vegetable broth
5 cup(s), or water
Cooked whole hominy
14 oz, or canned hominy, rinsed, drained
Canned pinto beans
15 oz, rinsed, drained
Uncooked Swiss chard
2 cup(s), kale or collard greens
¼ cup(s), fresh, chopped
¾ cup(s), diced
3 medium, seeded, chopped
1 medium, cut into 6 wedges (for garnish)
- Heat oil in a large pot over medium-high heat. Add onion and cook, stirring, for 3 to 4 minutes. Add garlic and cook 1 minute more. Pour broth over onion mixture and bring to a boil; reduce heat to low and simmer 5 minutes.
- Add hominy and beans; cook 2 minutes. Add Swiss chard (or other greens) and cook until greens are wilted and just cooked, about 2 minutes more; stir in cilantro, salt and pepper. Garnish with remaining ingredients and serve. Yields about 1 heaping cup of posole, 2 tablespoons of avocado, 1/2 a chopped tomato and 1 lime wedge per serving.