Mild Posole

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== Description ==
Lunch Menu: Cup of potato hominy soup and chile cheese bread or corn bread. Vegetarian version of posole based on dish made by Pueblo Indians for feast days and other celebrations. 
* Can be prepared in advance. 
* Can be doubled. 
== Ingredients ==
* 2 tsp oil
* ½ cup thinly sliced onion
* 2 garlic cloves minced
* ½ tsp ground cumin or more to taste
* 2 medium red potatoes peeled and chopped
* ½ cup roasted chile peppers diced
* 3 cups vegetarian bouillon
* 2 cups cooked yellow hominy rinsed and drained
* 2 tbsp chopped fresh cilantro garnish 
== Directions ==
# For the broth, try 3 cups water with 2 tsp vegetable base and 1 tsp commercial mole.
# Heat oil in a medium-size pot, and saute onion and garlic for 3 minutes.
# Add cumin, stir well, then add potatoes and green chiles.
# Cook over medium heat, stirring occasionally, another 5 minutes.
# Add vegetable broth and hominy.
# Simmer the soup, covered, over low heat for 45 minutes.
# Just before serving, stir in the fresh cilantro to warm it.
# Serve hot with a chile and cheese quick, yeast, or corn bread.
# Add salt and pepper after tasting.
=== Festive cornbread ===
# Chop roasted green chile peppers and red bell peppers.
# Shred Swiss or cheddar or jack cheese.
# Work these into cornbread batter.
Category:Cheddar Recipes
Category:Chile pepper Recipes
Category:Hominy Recipes
Category:Jack cheese Recipes
Category:Native American Soups
Category:Red-skinned potato Recipes
Category:Swiss cheese Recipes
Category:Vegetable Soup Recipes
Category:Vegetable stock and broth Recipes