This classic Mexican soup is a warming and protein rich cold weather offering.
From our center to your home.
Yield: 4 Servings
Ingredients
2 whole dried chiles, such as guajillo, ancho, pasilla, or chile de árbol, seeds removed. Alternatively, you can use 1-2 tablespoons of chili powder.
1 onion, roughly chopped
2 garlic cloves, smashed
1 can of hominy, drained and rinsed
1 Tablespoon olive oil
¾ lbs. of crimini mushrooms sliced
½ – 1 teaspoon dried oregano
1 bay leaf
3 cups vegetable broth
Step 1
Bring about 3 cups of water to a boil. Add the chiles, onion, garlic, and a healthy pinch of salt and simmer until the vegetables have softened. Set some liquid aside before blending. Filling the blender no more than ¾ full at a time, blend until smooth. Strain out the seeds and taste, adding salt if needed. Set aside.
Step 2
Heat a heavy bottomed pot over medium heat, add the olive oil and mushrooms and a pinch of salt. Sauté until tasty, about 10 minutes. Stir in the blended chile sauce, some of the oregano, the hominy, vegetable broth, and bay leaves. Stir to combine.
Step 3
Turn the heat to medium-low, cover the pot and simmer for about 30 to 45 minutes or until the hominy is very tender. After about 30 minutes, taste and add salt and/or oregano if needed.
Serve with tortilla chips, cilantro, and other toppings as desired.
