No wonder so many of us love a fiesta! With fiber like this, and the monounsaturated goodness of avocados, your RealAge drops by 3.2 days with every serving of this Smoky Pozole with Chipotles, Chilies and Avocado recipe.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serving Size: about 5 cups total
1 teaspoon olive oil
1 small white onion, cut into slivers
1 cup thinly sliced carrots
3 cups low salt beef or chicken broth
1 tablespoon pureed canned chipotle chilies in adobo sauce*
1 can (15 1/2 ounces) white hominy, drained
1/4 teaspoon salt, or to taste
3 cups packed baby or torn spinach leaves
1/2 ripe medium avocado, diced
1/4 cup chopped cilantro
Optional toppings: Lime wedges, shredded cabbage, and slivered radishes
*Look for cans of this spicy smoked jalapeno in the ethnic section of your supermarket. Puree the contents of the can, portion out into small amounts and freeze up to 3 months.
Heat a large saucepan over medium-high heat. Add oil, then onion and carrot; cook 4 minutes, stirring occasionally, or until the onion starts to darken. Add broth and chilies; bring to a simmer. Stir in hominy and salt; simmer uncovered 8 minutes. Stir in spinach; simmer 1 minute or until spinach wilts. Ladle into shallow bowls; top with avocado and cilantro. Serve with desired toppings.
For a rich broth instead of a clear one, scoop out one cup of the soup just before adding the spinach, puree it, and add it back with the spinach. It will thicken the soup and carry the flavor even further.
1 tablespoon of the adobo sauce (dried, smoked jalapeño chilies in a spicy tomato sauce) from the canned chipotle chilies may replace the pureed chilies. Vegetable broth may replace the beef or chicken broth. For an even heartier stew, shred a chicken breast and stir it in.
Fat Calories: 56
Total Fat: 6.20 g
Sat. Fat: 0.79 g
Cholesterol: 0.80 mg
Total Carbohydrate: 26.40 g
Fiber: 6.50 g
Sugars: 2.80 g
Protein: 7.70 g