Hominy Soup

Name: Hominy Soup
Yield: Makes 14 cups (3.5 l); 10 to 12 first-course servings
Cuisine: American
Ingredients: 1 small red onion, minced; 1 teaspoon ground cumin; 12 cloves garlic, smashed, peeled, and coarsely chopped; 1 medium-to-large yellow onion, minced; 3 tablespoons (45 g) unsalted butter; ½ cup (20 g) coarsely chopped cilantro; Pickled Onions; Tamarillo Sauce; Freshly ground black pepper, to taste; 6 sprigs cilantro; Kernels from 6 ears corn; 2 red bell peppers, cored, seeded, deribbed, and cut into ¼-inch (.5-cm) dice; 2 tablespoons kosher salt; 1½ pounds (680 g) fresh cranberry beans, shelled; Two 30- ounce (850- g) cans hominy, drained and rinsed; One 10- ounce (300 g) package frozen baby lima beans, defrosted in a sieve under cold running water and drained

Preparation info

Makes 14 cups 3.5 l ) ;
10 to 12
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Hominy is dried and processed corn kernels. It is extensively used in posole in the American Southwest; it appears here in a final Ecuadorian soup.

Ingredients

3 tablespoons (45 g) unsalted butter
1 medium-to-large yellow onion, minced

Americas
Ecuador
United States
Starter
Vegetarian
Soup
Gluten-free
Spicy

Method

In a tall stockpot, melt the butter over low heat. Stir in the yellow onions, garlic, and cumin. Cook, stirring, over low heat for 5 minutes, or until all the liquid has been absorbed.

Stir in the red onion, 5 cups (1.25