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Ingredients:
20 dried shiitake mushrooms, stemmed, caps broken into
1/2 oz dried porcini mushrooms
1 qt hot meat broth, such as pork, beef, chick
2 cup cooked hominy
1 salsa
1 salt
1 black pepper
1 slices of jack cheese
Instructions:
Combine the mushrooms and hot broth in a saucepan. Cover and let sit
until softened, 15-20 minutes. when the mushrooms are soft, add the
hominy and salsa to taste. Simmer 15-25 minutes, or until the flavors
are melded. Season to taste with salt and pepper and serve right
away, either as is or ladled over a slab of Jack cheese.
Per serving: 130 calories, 8 g protein, 26 g carbohydrate, 4 mg
sodium, 4 g fiber, no fat, no cholesterol.
Source: San Francisco Chronicle, 3 May 1995 Typed by Katherine Smith
Kook-Net: The Shadow Zone IV - Stinson Beach, CA
Servings: 4
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. Andy Rooney
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Shiitke & Porcini Posole Recipe brought to you by Mexican Recipes To-Go
