Pisole

This vegetarian soup is quick, easy, good, and healthy. What more could you want? It does have a bit of spicy heat, so it's not ideal for most kids. The ingredient list makes this soup look daunting, but there is only a small amount of chopping, a quick saute, lots of opening cans, and dumping. The original recipe included pork. If you want pork, coat some pork pieces in flour and saute then in oil before you add them to the soup. This was my recipe originally, but my sister Julie has probably made pisole 50 times more then I have. So, maybe it's Julie's recipe now? This soup freezes well. Hominy is sold in the Mexican food section of the supermarket. There is yellow and white hominy. I've never noticed a difference in taste. I usually get one can of each to make the soup more fancier. I serve this with whole grain cornbread muffins. I don't speak Spanish, and this may or may not be misspelled.

PISOLE

INGREDIENTS

¼ c vegetable oil

1 medium onion, chopped (about 1/2 c)

1/4 c carrots, chopped

1/4 c celery, chopped

1 clove garlic, pressed through a garlic press

1 T chili powder

2 cups cooked pinto beans (or just use one can)

2 15 oz cans hominy, drained

¼ c chopped greed chilies or green pepper (or just use one can)
1 15 oz can chopped tomatoes

4 c vegetable (or chicken) broth

1 tsp salt

¼ tsp pepper

1 ½ tsp dried oregano leaves

1 small onion chopped (about 1/4 c)

¼ c snipped cilantro

Saute 1/2 c onion, 1/4 c carrot, and 1/4 c celery until tender. About a minute before the onion/carrot/celery mixture is done, add the garlic and chili powder. Saute one minute. Add all the remaining ingredients except onion and cilantro. Heat to a boil, reducing heat . Cover and simmer 30 to 40 minutes. Sprinkle with the remaining 1/4 c chopped onion and cilantro.