A few weeks ago, I took one of my beloved cooking classes, and the focus was on Latin American soups. Now we all know that I'm a sucker for Latin American foods, so that was right up my alley. We made pozole, as well as a black bean soup that I plan to make in the next couple of weeks. But the pozole had to be made quickly! I couldn't stop thinking about it. Good stuff.
recipe courtesy of Zach Meloy and Buford Highway Farmers' Market
water to cover
1 onion, diced
3-4 cloves garlic, minced
2-28 oz cans tomatoes, pureed in a blender until almost smooth
1-28 oz can hominy
toppings: chips, sour cream, cilantro, lime wedges, onions, radishes, diced jalapenos, avocado. Whatever you've got is good here. This night, we went with chips, cilantro, onions, sour cream, and lime.
Boil chicken breasts in salted water, just until done, about 35-40 minutes. Take chicken out, allow to cool, and shred or chop. Reserve the light broth.
In a large soup pot, saute onion and garlic until done. Add tomatoes, hominy, and chicken broth. Season to taste with salt. Bring to a simmer and allow to simmer at a very low heat for about 45 minutes. Add chicken to soup. Serve with toppings.
placemat. All the cool kids have them.
Today, I'm linked to Tasty Tuesday at Balancing Beauty and Bedlam.