This mildly spicy Mexican soup (posole), made from hominy (or pozole) and diced green chilies, delivers a novel and nourishing twist to a traditional vegetable soup.
Instructions
- Heat olive oil in a large saucepan over medium heat.
- Add onion and sauté until tender, about 4 minutes.
- Add garlic and sauté for 30 seconds more.
- Add hominy, tomatoes, chilies, crushed tortilla chips, cumin, and chicken broth; simmer for 10 to 15 minutes until lightly thickened.
- Stir in lime juice, lime zest and cilantro
Credit:
Recipe by Canned Food Alliance
