Wednesday, February 16, 2011

Mole Posole (Mexican)

1/4 onion, minced
1 green bell pepper, seeded and diced
1 serrano pepper, seeded and minced
2 teaspoons vegetable oil
1 (14 1/2 ounce) can chopped tomatoes, with juices (about 2 cups)
1 (14 1/2 ounce) can kidney beans, rinsed & drained
1 (14 1/2 ounce) can white hominy, rinsed & drained
2 tablespoons prepared mole, sauce
1 cup water
corn tortilla strips (optional)
cilantro (optional)

In a large stock pot, add oil onion, pepper and chili over over medium-high heat. Cook until onions is soft, about 4 to 5 minutes.
Add remaining ingredients. Bring to a boil. Reduce heat and simmer for 10 minutes, covered.
(Optional) Garnish with tortilla strips or chopped cilantro.


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