Thai Eggplant Posole Over Rice

October 04, 2014

When I bought the Thai green eggplants, I had to make a posole! It just screamed, “Pair me with tomatillos then pour me over some hearty brown rice for a delicious #Meatfree Thai Eggplant Posole Over Rice!” So, I did!

6 cups fat free vegetable broth
1 cup thinly sliced onion
1 cup chopped Thai eggplant
1 cup chopped tomatillos
1 cup chopped zucchini
1 cup roasted Hatch chiles, chopped (or 4 ounces chopped green chiles)
14 ounces white hominy, drained and rinsed
1 tablespoon minced garlic
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons Hatch chili powder
8 whole corn tortillas, thinly sliced
4 cups hot, cooked rice

Heat a Dutch oven coated with cooking spray over medium-high heat. Add the onion and sauté until tender, about 2 to 3 minutes. Add the eggplant, tomatillos, and zucchini. Cook 5 to 7 minutes or until the...
See the full directions on my site

Nutritions

Calories
1002

Sodium
963mg
40% DV

Fat
39g
60% DV

Protein
28g
56% DV

Carbs
157g
53% DV

Fiber
17g
69% DV