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Tuesday, August 12, 2014

Tasty Tuesday Recipe ~ Bean Posole



Growing up I would grab a can of hominy from my grandmother's cabinet, open it up and eat it straight from the can.  I have never experienced it that I can remember cooked in a recipe. My search for recipes using hominy produced very few until I came across this bean posole recipe that is a hit with everyone.  This recipe cooked in a slow cooker is easy, flavorful and filling.

We like heat, so I use Hot Salsa in ours.  The good thing with this recipe is you can make as spicy as you like by using mild, medium, hot, or mixing to come up with your own heat. It is all up to you. You can use your favorite salsa purchased from the local grocery store or use your own homemade salsa. Which ever you chose, it will add a zesty bite to this bean posole.

If you prefer to keep it as a vegetarian posole you can replace the chicken broth with vegetable broth. 



Easy Bean Posole

Ingredients
2 15 - 16 ounce cans golden hominy, rinsed and drained
2 15 - 16 ounce cans red beans, rinsed and drained
3 1/2 cups reduced-sodium chicken broth or vegetable broth
1 16 ounce jar thick and chunky salsa (1 2/3 cups) (Your choice of Hot, Medium, or Mild)
2 teaspoons dried oregano, crushed
1 teaspoons ground cumin
1/2 cup whipping cream, half-and-half
2 tablespoons all-purpose flour
Slivered or sliced green onions
Shredded cheese (optional)
Tortilla Chips (for the side) (optional)

Directions
1. In a 4-quart slow cooker combine hominy, beans, broth, salsa, and oregano. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.

2. With 30 minutes of cook time remaining, increase to high-heat setting if necessary. In a small bowl stir together cream and flour until smooth; stir into mixture in cooker. Cover; cook for 30 minutes more or until mixture is slightly thickened.

3. To serve, ladle soup into bowls. Top with green onions and shredded cheese, if desired. Serve with Tortilla chips on the side for dipping (optional)

Makes 6 servings.

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