hominy, tomato, and chili soup
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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. |
| 1 teaspoon cumin seeds |
| |
| 2 Tbsp | 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 tsp | dried mexican oregano |
| 4 cup | 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 Tbsp | fresh lime juice |
| |
| 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. |
| |
| makes 6 servings. |
| |
| bon appetit |
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| (ID: 77050) Mirror: rec.food.recipes: Sat, Apr 24, 2004 |