Ingredients
2
small zucchini, cut into 1/2-inch pieces (2 cups)
1
large green bell pepper, cut into 1/2-inch pieces (1 1/2 cups)
1/2
lb small red potatoes, cut into 1/2-inch pieces (1 1/2 cups)
2 1/2
cups water
1/2
cup salsa verde (from 12- to 16-oz jar)
1
can (15.5 oz) white or yellow hominy, drained, rinsed
1
extra-large vegetarian vegetable bouillon cube
2
teaspoons chili powder
1/4
cup sour cream
Preparation
In 3-quart saucepan, mix ingredients except sour cream. Heat to boiling over high heat. Reduce heat to low; cover and simmer 15 to 18 minutes, stirring occasionally, until potatoes are tender.
Top individual servings with 1 tablespoon sour cream.
