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–+ servings

Chorizo and Vegetable Posole

Sue Lau
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Prep Time 15 minutes
Cook Time 30 minutes
Course Soup, Soups and Stews
Cuisine Mexican
Servings 8
Calories 255 kcal

Ingredients
  

  • 8 ounces fresh chorizo no casings
  • 1 medium red onion
  • 2 carrots
  • 1 rib celery
  • 1 tablespoon garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 pound russet potatoes peeled and diced
  • 10 ounces canned tomatoes with green chillies
  • 15 ounces canned golden hominy drained
  • 15 ounces canned kidney beans rinsed and drained
  • 6 cups chicken broth
  • 1/4 cup hot salsa roja
  • 4 tablespoons masa harina

Instructions
 

  • Brown chorizo in oil with onion, carrots, celery, and seasonings.
  • Add remaining ingredients and stir.
  • Bring to a boil, then reduce heat and simmer for twenty minutes, or until potatoes are tender.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 255kcalCarbohydrates: 36gProtein: 10gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 24mgSodium: 1387mgPotassium: 604mgFiber: 7gSugar: 6gVitamin A: 2815IUVitamin C: 15mgCalcium: 78mgIron: 3mg
Keyword meal sized soups
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