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Mexican, Soups and Stews | |
| 1 tablespoon extra virgin olive oil 1 white onion, diced 4 poblano peppers, seeded and diced 3 garlic cloves, minced 1 tablespoon dried oregano 2 teaspoons cumin 1 1/2 teaspoons coriander 1 bay leaf Salt and freshly ground black pepper, to taste 5 cups chicken broth 2 1/2 cups cooked shredded chicken Two 14-ounce cans hominy, drained 2 limes, cut into segments 1 bunch radishes, thinly sliced 1/2 cup chopped fresh cilantro | |
| 1. In a large pot, heat the olive oil over medium heat. Add the onion and poblano peppers, and saut� until tender, 5 to 6 minutes. Add the garlic and saut� until fragrant, 1 minute more. 2. Add the oregano, cumin, coriander, bay leaf, salt and pepper, and cook until fragrant, 1 minute more. 3. Add the broth and bring the soup to a simmer over medium heat. Cover the pot and continue to simmer until the broth is flavorful, 30 to 40 minutes. 4. Stir in the chicken and hominy, and simmer 10 minutes more. At this point you can either serve the soup immediately (see step 5) or transfer it to an air-tight container and refrigerate for up to three days. 5. To serve, ladle the soup into bowls and serve garnished with 1 or 2 lime segments, � cup sliced radishes and 1 to 2 tablespoons cilantro. | |
Unrated | |
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