Hominy, Tomato, And Chili Soup Recipe

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
1 teaspoon cumin seeds
2 tablespoons olive oil
1 cup finely chopped white onion
1 large fresh Anaheim chili,* stemmed, seeded, chopped
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
2 tablespoons fresh lime juice

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Directions:

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.

Heat oil in heavy large saucepan over medium-high heat. Add onion, Anaheim chili, and garlic. Saute 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.

*Also known as a California chili; available at Latin American markets and many supermarkets. **Available at Latin American markets and some supermarkets.

This recipe from CDKitchen for Hominy, Tomato, And Chili Soup serves/makes 6

Recipe ID: 17727

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