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Ingredients

• 1 tablespoon olive oil
• 1 cup diced peeled sweet potato
• 1/2 cup diced peeled turnip
• 1 1/2 cups diced green bell pepper
• 1 1/2 cups diced red bell pepper
• 1 cup diced zucchini
• 1 cup diced yellow squash
• 1 1/3 cups sliced oyster mushroom caps (about 3 1/2 ounces)
• 5 cups Corn Stock or 3 (14 1/2-ounce) cans vegetable broth
• 1 1/2 cups Grilled Corn Kernels
• 1/2 cup canned white hominy (pozole blanco), drained
• 1 teaspoon minced fresh thyme
• 1 teaspoon rubbed sage
• 1 teaspoon coriander seeds, toasted
• 1/8 teaspoon pepper
• 1/4 cup water
• 1 tablespoon cornstarch

Description

MyRecipes