Amaranth-Hominy Soup with Chili and Cheddar

Name: Amaranth-Hominy Soup with Chili and Cheddar
Yield: Serves 4
Ingredients: About 3 cups fresh-cooked hominy (or two 15-ounce cans), plus 1 cup of the cooking liquid or water; About 3 cups fresh-cooked hominy (or two 15-ounce cans), plus 1 cup of the cooking liquid or water; About 3 cups fresh-cooked hominy (or two 15-ounce cans), plus 1 cup of the cooking liquid or water; 3 cups vegetable, pork, or beef broth; About 1 cup shredded sharp Cheddar cheese; 1 tablespoon olive oil; 2 large garlic cloves; 1 large onion; About 1 pound amaranth; 3 cups vegetable, pork, or beef broth; 3 cups vegetable, pork, or beef broth; 1 tablespoon blended chili powder; 1 tablespoon dried oregano

Preparation info

Serves
4

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

A bowlful of South America (where amaranth, chilli, and corn originate) is an appealing vegetarian alternative to pasta with greens. If you have time to prepare it, the chewiness of fresh-cooked hominy (posole) is special—but so is the speed with which the dish can be whipped together using the canned. To match the quick assembly, use a chili powder blend rather than separate spices. The power of these blends varies: Adjust to suit your heat threshold.

Ingredients

Soup
Vegetarian
Gluten-free

Ingredients

Method