Vegetable Posole

Vegetable Posole
Serve with warm low fat cornbread or baked tortilla chips.

Servings: 6

• 1 teaspoon cumin seeds
• 2 teaspoons olive oil
• 1 cup finely chopped white onion
• 1 large fresh Anaheim chili,* stemmed, seeded, chopped (about 1/2 cup)
• 2 garlic cloves, minced
• 1 dried New Mexico green chili,** stemmed, seeded, chopped
• 1 teaspoon dried oregano
• 4 cups fat-free chicken broth
• 1 - 14 to 15 ounce can golden hominy, drained
• 1 - 14 to 15 ounce can diced tomatoes in juice
• 1/3 cup finely crushed baked tortilla chips
• 1 to 2 tablespoons fresh lime juice

Toast cumin seeds in heavy small saucepan over medium heat until beginning to darken in color, stirring often, about 3 minutes. Cool 10 minutes. Enclose in plastic bag and crush with hammer or mallet.

Heat oil in heavy large nonstick saucepan over medium-high heat. Add onion, Anaheim chili, and garlic. Sauté until onion is translucent, about 5 minutes. Add New Mexico chili, oregano, and cumin seeds. Stir 2 minutes longer. Add broth, hominy, tomatoes with juices, and tortillas. Bring soup to boil; reduce heat to medium-low, cover, and simmer until dried chili is very soft and flavors blend, about 45 minutes. Season soup with salt and pepper, then lime juice to taste. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm soup before serving.) Ladle soup into bowls.

*Also known as a California chili; available at Latin American markets and many supermarkets.
**Available at Latin American markets and some supermarkets.

Per Serving: 138 Calories
3g Fat (13.7% calories from fat), trace Saturated Fat
10g Protein
26g Carbohydrate
3g Dietary Fiber
0mg Cholesterol
662mg Sodium
Exchanges: 1 Grain (Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat.