17 Ingredients
  • 4 large dried ancho chiles (2 ounces), wiped clean and stemmed
  • 2 cups chopped onion
  • 1/4 cup olive oil
  • 3 large garlic cloves, chopped
  • 1 tablespoon cider vinegar
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano, preferably mexican
  • Salt
  • 1 teaspoon sugar
  • 1/8 teaspoon ground cloves
  • 6 cups water, divided
  • 1 (29-ounce) can white hominy (also labeled pozole and mote blanco), rinsed and drained
  • 2 (15- to 16-ounce) cans kidney beans, rinsed and drained
  • 2 pounds zucchini, cut into 1/2-inch pieces
  • 2 cups fresh corn kernels or 1 (10-ounce) package frozen corn kernels
  • Freshly ground black pepper
  • Shredded lettuce, julienned radishes, chopped onion, additional dried oregano (preferably mexican), and lime wedges for squeezing, each in separate small bowls
Nutrition
339
17% daily value
8 servings
                                       
                                            vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

15% 10

Saturated

7% 1

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

18% 53

Carbs (net)

- 41

Fiber

49% 12

Sugars

- 10

Sugars, added

- 1

Protein

23% 12

Cholesterol

- 0

Sodium

58% 1394

Calcium

11% 105

Magnesium

23% 95

Potassium

20% 936

Iron

22% 4

Zinc

22% 2

Phosphorus

35% 246

Vitamin A

10% 89

Vitamin C

28% 25

Thiamin (B1)

21% 0

Riboflavin (B2)

28% 0

Niacin (B3)

14% 2

Vitamin B6

50% 1

Folate equivalent (total)

20% 81

Folate (food)

- 94

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

9% 1

Vitamin K

15% 18

Sugar alcohols

- 0

Water

- 520
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