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Nutrition & Wellness

Posole

Feel free to add a seared chicken breast or shrimp.

8 cups vegetable or chicken stock
1 tbsp fresh garlic (chopped)
1 each onion (medium dice)
1 cup carrots (peeled and medium dice)
1 each pasilla chile (medium dice)
1 cup corn (off the cob)
1/2 each jalapeño (roasted, peeled and diced)
1 tbsp olive oil
1 tbsp chili powder (your favorite)
1 cup tomatoes (diced; can use canned)
1/2 tsp tumeric
1 tsp ground cumin
1 cup posole (cooked)
1/2 cup black beans (cooked)
1/2 head green cabbage (shredded)
1 dozen radishes (sliced)
1 cup green onions (sliced thin on the bias)
1 each lime (cut into quarters)
cilantro leaves (for garnish)
to taste sea salt and black pepper
  1. Sauté onions in olive oil for 1 minute.
  2. Add garlic, sauté 30 seconds.
  3. Add pasilla chilies, corn, jalapeño and carrots. Sauté for 30 seconds.
  4. Add stock, posole and black beans.
  5. Add spices and cook for 20 minutes.
  6. Season to taste.
  7. Serve in a bowl with shredded raw cabbage, lime wedge, sliced radishes and cilantro leaves.
  8. You may add cooked chicken breast or seafood for protein.

 

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