When I threw this soup/stew together on a rainy Sunday evening, I was craving traditional Mexican chicken tortilla soup, but didn't have any chicken, and was way too lazy to go out and get some. As I rummaged through the cupboard, I discovered I did have a can of hominy, a can of green chilies, some fire-roasted tomatoes, a box of veggie stock... and this dish began to take shape. It would be excellent in a slow-cooker, or made the day (or even morning) before. And if you are so inclined, shredded chicken or chicken meatballs would be fabulous additions. It had all the Mexican flavor I was craving, plus I didn't have to go anywhere in the rain, plus we got to scoop it up with tortilla chips. Win/win/win!
Prep Time: 15 mins
Cook Time: 30 mins
Ingredients: 10-15 (optional)
1 28 oz. can Mexican hominy, drained
1 12 oz. can fire-roasted tomatoes + juice
1 4 oz. can fire-roasted Ortega chilies, drained and chopped
1 1/2 tsp. cumin
1tsp. dried oregano
2 large red bell peppers, chopped
2 large carrots*, halved and sliced into half-moons
1 medium yellow onion*, diced
2 monster cloves of garlic, minced
3-5 cups stock
Sour cream, cheddar cheese, cilantro* for garnish
Sautee the onion and garlic 2 minutes, then add carrots, peppers, chilies and spices. When the veggies have started to go soft, about 5 minutes, dump in tomatoes + juice, and hominy. Add 3 cups stock for a stew-y version, 5 cups for a soup-y version (mine was more stew-y, less soup-y). Bring to a boil, then reduce to a simmer for 30 minutes. Garnish with sour cream, cheddar, a squeeze of lime, cilantro, hot sauce, tortilla chips (obviously), avocado... or eat it in all its vegan glory.