Hominy Soup with Salad

Name: Hominy Soup with Salad
Cuisine: Mexican
Ingredients: ¼ cup masa harina (see Note); 1 teaspoon seeded and finely diced serrano or jalapeño chile; 5 cups Chicken Stock or Vegetable Stock; 5 cups Chicken Stock or Vegetable Stock; 3 cups canned diced tomatoes, including juice, preferably Muir Glen; 3 cups canned diced tomatoes, including juice, preferably Muir Glen; 1 tablespoon dried oregano, preferably Mexican; 1 tablespoon dried oregano, preferably Mexican; 3 tablespoons olive oil; 2 tablespoon slivered garlic; 2 cups sliced onions; 1 teaspoon seeded and finely diced serrano or jalapeño chile; 2 teaspoons ground cumin; 1 large avocado, diced; ½ cup fresh cilantro leaves or tender stems; ½ cup fresh cilantro leaves or tender stems; 2 limes, cut into wedges for squeezing over; 4 cups cooked white or yellow hominy; 4 cups cooked white or yellow hominy; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Bottled hot sauce of your choice (optional); 3 cups finely sliced green cabbage; 1 cup sliced radishes

Preparation info

Serves
6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This simple soup uses hominy, or posole, as the Mexicans call it. It’s a hearty soup that, for me, is a meal, since it includes both the soup and the salad in one bowl! You could embellish it with cooked shrimp, chicken, or spicy sausage. Canned hominy is perfectly acceptable, but if you have the time, your own home-cooked hominy will have more corn flavor. You can also use whatever salad ingredients you like.

Ingredients

Americas
Mexico
Central America
Gluten-free
Soup

Ingredients

Method