RECIPE: Chorizo and Hominy Soup

Rain, rain, rain. It’s amazing how, even in the mildest of years, the rainy day after a sunny one just seems that much worse. We’re finding any way to cope today. Here’s a thought: tasty soup to warm the soul! This is one of our favorites, and it pairs very well with your favorite cornbread.

  • 2 tbls extra virgin olive oil
  • 6 oz chorizo sausage, finely chopped
  • 1 carrot & 1 celery stalk chopped
  • 2 cloves garlic smashed
  • 1 tbls ground cumin
  • 32-oz. container chicken broth
  • 29-oz. can white hominy, rinsed
  • 1/2 cup finely chopped cilantro
  • Avocado and crema for garnish
  1. In a large saucepan, heat the olive oil over med/high heat.
  2. Add the Chorizo, carrots, celery and garlic. Cook until the vegetables are slightly softened about 5 min.
  3. Add the cumin and stir for 3 min.
  4. Stir in the chicken broth and hominy and simmer for 20-25min, or until the vegetables are tender.
  5. Ladle into bowls, season with salt and pepper to taste.
  6. Top with cilantro, sliced avocado and fresh crema and serve with the warm tortillas.
  7. Enjoy!

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