Vegetable Posole

Over the last few years or so the term "Meatless Monday" has taken hold, even for those of us who aren't vegetarians.  I try to do at least one meatless meal a week (not always on Monday!)  Not only is it good for you because you can pack in the veggies, it's easy on the pocketbook!  I found this vegetable posole in a magazine and it looked amazing so I had to try it.  It WAS amazing and now YOU have to try it! 

Vegetable Posole (adapted from Every Day With Rachael Ray, December 2012) 

2 T. extra virgin olive oil
1 lb. sliced mushrooms
Salt and pepper
1 t. ground cumin
1 t. ground coriander
1 t. oregano
1 c. store-bough salsa verde (I used Herdez)
1 (14 oz.) can hominy, drained
3 1/2 c. vegetable broth
Chopped cilantro for garnish

In a soup pot, heat the oil over medium high heat.  Add the mushrooms and brown well, 15 minutes.  Season with salt and pepper and stir in the cumin, coriander and oregano and cook a minute more.  Add the salsa verde, hominy and broth and simmer over low heat for 30 minutes.  Serve with chopped cilantro.

You can totally prep this ahead and keep it in individual containers in your fridge.

4 servings (197 calories each serving) according to my calculator on loseit.com