Smoky Posole with Chipotle Chilies and Avocado (Hominy Stew)

• 1 teaspoon(s) canola oil
• 1 small white onion, cut into slivers
• 1 cup(s) thinly sliced carrots
• 3 cup(s) low-salt beef or chicken broth
• 1 tablespoon(s) pureed canned chipotle chilies in adobo sauce
• 1 can(s) (15-1/2 ounces) white hominy, drained
• .25 teaspoon(s) salt, or to taste
• 3 cup(s) packed baby or torn spinach leaves
• .5 medium ripe avocado, diced
• .25 cup(s) chopped cilantro
• Optional toppings: lime wedges, shredded cabbage, and slivered radishes

Directions

1. Heat a large saucepan over medium-high heat.
2. Add oil, then onion and carrots; cook 4 minutes, stirring occasionally, or until the onion starts to darken.
3. Add broth and chilies; bring to a simmer. Stir in hominy and salt; simmer uncovered 8 minutes.
4. Stir in spinach; simmer 1 minute or until spinach wilts.
5. Ladle into shallow bowls; top with avocado and cilantro. Serve with desired toppings.

From The RealAge Diet ©2004, Michael Roizen, M.D. and John La Puma, M.D.

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