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10 to 12
first-course servingsEasy
Published 1998
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.
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,