|
*This is a spicy soup. If you want to add an extraÂ
 kick - use a whole can of chipotles instead of half. |
Yields: 6-8 servings
Prep time: 10 min
Cook time: 45Â min
|
Soup Ingredients:
â˘Â 2 teaspoons olive oil
â˘Â 1 cup onion (chopped)
â˘Â 1 teaspoon ground cumin
⢠1½ teaspoons ground coriander
â˘Â ½- 7 ounce can Chipotle chiles in adobo sauce
 (minced)
⢠2 cups fresh diced tomatoes
â˘Â 2- 16 ounce cans hominy
 (drained and rinsed)Â
â˘Â 3 cloves fresh garlic (minced)
⢠2- 16 ounce cans chicken broth
â˘Â 1 pound raw pork tenderloin or chicken thighs
 (cut into bite-size pieces)
â˘Â 6 cups spinach (chopped)
â˘Â 1 cup fresh cilantro (chopped)
Topping Ingredients:
⢠½ cup green onions (thinly sliced)
â˘Â Shredded Monterrey Jack cheese
â˘Â Sour cream
|
TOOLS NEEDED:Â Â
1.Heat olive oil in stockpot over medium heat. Add in onion, cumin, coriander, and chiles. Cook for 5 minutes, stirring frequently.Â
2. Stir in garlic, hominy, and tomatoes.
Â
3. Add broth, reduce heat to medium-low and cover. Simmer for 20 minutes.
4. Add in pork or chicken and cook for 20 minutes. Then add in spinach and cilantro. Cook for 2 minutes and remove from heat.
5. Top with cheese, sour cream, and green onions.Â
*The sour cream and cheese will help cut the heat of the soup.
Enjoy!
