hominy, tomato, and chili soup
 
tostadas caseras - corn tortillas that have been seasoned and fried - can 
be 
found with the tortillas in most supermarkets. the soup can be made one 
day 
before serving. 
1 teaspoon cumin seeds 
 
2 Tbsp  olive oil
1 cup  finely chopped white onion
1 large  fresh anaheim chili,* stemmed, seeded, chopped (about 1/2 cup)
2   garlic cloves, minced
1   dried new mexico chili,** stemmed, seeded, torn into small pieces
1 tsp  dried mexican oregano
4 cup  low-salt chicken broth
1   14 to 15-ounce can golden hominy, drained
1   14 to 15-ounce can diced tomatoes in juice
1/3 cup  finely crushed tostadas caseras or corn chips
1 to 2 Tbsp  fresh lime juice
 
toast cumin seeds in heavy small saucepan over medium heat until beginning 
to darken in color, stirring often, about 3 minutes. cool 10 minutes. 
enclose in plastic bag and crush with hammer or mallet. 
 
heat oil in heavy large saucepan over medium-high heat. add onion, anaheim 
chili, and garlic. saute until onion is translucent, about 5 minutes. add 
new mexico chili, oregano, and cumin seeds. stir 2 minutes longer. add 
broth, hominy, tomatoes with juices, and tostadas caseras. bring soup to 
boil; reduce heat to medium-low, cover, and simmer until dried chili is 
very 
soft and flavors blend, about 45 minutes. season soup with salt and 
pepper, 
then lime juice to taste. (can be made 1 day ahead. chill uncovered until 
cold, then cover and keep chilled. rewarm soup before serving.) ladle soup 
into bowls. 
 
*also known as a california chili; available at latin american markets and 
many supermarkets. 
**available at latin american markets and some supermarkets. 
 
makes 6 servings. 
 
bon appetit 
 
 
 
 
(ID: 77050) Mirror: rec.food.recipes: Sat, Apr 24, 2004


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