Hominy, Tomato, and Chili Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Tostadas caseras corn tortillas that have been seasoned and fried can be found with the tortillas in most supermarkets. The soup can be made one day before serving. Ingredients:
1 teaspoon cumin seeds |
2 tablespoons olive oil |
1 cup finely chopped white onion |
1 large fresh anaheim chili,* stemmed, seeded, chopped (about 1/2 cup) |
2 garlic cloves, minced |
1 dried new mexico chili,** stemmed, seeded, torn into small pieces |
1 teaspoon dried mexican oregano |
4 cups low-salt chicken broth |
1 14- to 15-ounce can golden hominy, drained |
1 14- to 15-ounce can diced tomatoes in juice |
1/3 cup finely crushed tostadas caseras or corn chips |
1 to 2 tablespoons fresh lime juice |
Directions:
1. Toast cumin seeds in heavy small saucepan over medium heat until beginning to darken in color, stirring often, about 3 minutes. Cool 10 minutes. Enclose in plastic bag and crush with hammer or mallet.
2. Heat oil in heavy large saucepan over medium-high heat. Add onion, Anaheim chili, and garlic. Sauté until onion is translucent, about 5 minutes. Add New Mexico chili, oregano, and cumin seeds. Stir 2 minutes longer. Add broth, hominy, tomatoes with juices, and tostadas caseras. Bring soup to boil; reduce heat to medium-low, cover, and simmer until dried chili is very soft and flavors blend, about 45 minutes. Season soup with salt and pepper, then lime juice to taste. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm soup before serving.) Ladle soup into bowls.
3. *Also known as a California chili; available at Latin American markets and many supermarkets. **Available at Latin American markets and some supermarkets.
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