Spicy (Vegetable) Posole Soup

Not sure where I first found this recipe. If you want a heartier soup, add more hominy -- maybe another half can. For a bit of heat, add a chopped jalapeno or serrano.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  tablespoon chicken broth
• 1  medium onion, chopped
• 6  medium garlic cloves, chopped
• 2  cups hominy, drained
• 15  ounces diced tomatoes
• 4  ounces diced green chilies
• 4  cups chicken broth (vegetarians can substitute vegetable broth)
• 3  cups kale, rinsed and chopped fine
• 3  tablespoons cilantro, chopped
• 1⁄4 teaspoon salt (to taste)
• 1⁄4 teaspoon pepper (to taste)

Directions

1. Chop onion and garlic and let sit for 5 minutes before cooking.
2. Rinse kale and remove stems. Chop fine.
3. Heat 1 TBS broth in medium-sized soup pot. Sauté onion in broth over medium heat for 5 minutes stirring frequently, until translucent.
4. Add garlic and continue to sauté for another minute.
5. Add remaining ingredients except kale and cilantro [I'd add the lime juice at the end]. Bring to a boil on high heat. Once it comes to a boil, reduce heat to medium-low and simmer for 10 minutes, uncovered. Add kale and cook for 5 more minutes.
6. Add cilantro, salt, and pepper.
7. Serve at table with accessories: wedges of lime, extra chopped cilantro, and thinly-sliced radishes.