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Main Dishes

Mole Posole - 2005 
​​​​​Recipe courtesy of Frank Wozny

INGREDIENTS
  • ½ onion -- minced
  • 1 green bell pepper -- seeded and diced
  • 1 Serrano pepper -- seeded and minced
  • 2 teaspoons  vegetable oil
  • 1 15 oz. can  chopped tomatoes with juice
  • 1 15 oz. can  kidney beans, rinsed, drained
  • 1 15 oz. can  white hominy, rinsed, drained
  • 2 tablespoons  prepared mole sauce
  • 1 cup  water

​PREPARATION
In soup pot, sauté onion, pepper and chili in oil over medium-high heat until onion is soft, about 4 to 5 minutes.  Add remaining ingredients.  Bring to a boil.  Reduce heat and simmer for 10 minutes, covered.  Makes 8 servings of about 1 cup each. 

Posole traditionally is served in clay soup bowls and garnished with crisp tortilla strips.
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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking