Main Dishes |
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Mole Posole - 2005
Recipe courtesy of Frank Wozny
INGREDIENTS
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.
- 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.
