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Chorizo and Hominy Soup | by jrcraft
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Chorizo and Hominy Soup

Chorizo and Hominy Soup

from Rachael Ray Magazine November 2008

2 tablespoons extra virgin olive oil

6 ounces chorizo sausage, finely chopped

2 carrots, coarsely chopped

2 ribs celery, coarsely chopped

2 cloves garlic, crushed

1 tablespoon ground cumin

1 32-ounce container chicken broth

1 29-ounce can white hominy, rinsed

1/2 cup finely chopped cilantro

4 corn tortillas, warmed


In a large saucepan, heat the olive oil over medium-high heat. Add the chorizo, carrots, celery and garlic and cook until the vegetables are slightly softened, about 5 minutes. Add the cumin and cook, stirring occasionally, for 3 minutes. Stir in the chicken broth and hominy and simmer for 20 minutes or until the vegetables are tender. Top with the cilantro and serve with the tortillas.


My variations: I used breakfast sausage instead of chorizo and skipped the cilantro and tortillas.

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Taken on October 19, 2008