Hominy Soup a La Mexicana |
|
 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
Recipe is from Pillsbury. Ingredients:
3/4 lb extra lean ground beef |
1/3 cup finely chopped red bell pepper |
2 (15 1/2 ounce) cans hominy, drained, rinsed |
1 (14 1/2 ounce) can ready-to-serve vegetable broth or 1 (14 1/2 ounce) can beef broth |
1 (12 ounce) bottle mild green tomatillo sauce or 1 (12 ounce) bottle green taco sauce |
2 cups water |
2 teaspoons dried basil or 2 teaspoons marjoram |
chopped fresh cilantro, if desired |
Directions:
1. In large nonstick saucepan or Dutch oven, cook ground beef and bell pepper over medium-high heat for 4 to 6 minutes or until beef is lightly browned, stirring occasionally. Remove beef mixture from saucepan; drain on paper towels. Return beef mixture to saucepan.
2. Stir in all remaining ingredients except cilantro. Bring to a boil. Reduce heat to medium; cover and cook 15 minutes to blend flavors.
3. To serve, ladle soup into 6 individual soup bowls. Sprinkle each with cilantro.
|
|