Spicy (Vegetable) Posole Soup
- Ready In:
- 35mins
- Ingredients:
- 11
- 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
- Chop onion and garlic and let sit for 5 minutes before cooking.
- Rinse kale and remove stems. Chop fine.
- Heat 1 TBS broth in medium-sized soup pot. Sauté onion in broth over medium heat for 5 minutes stirring frequently, until translucent.
- Add garlic and continue to sauté for another minute.
- 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.
- Add cilantro, salt, and pepper.
- Serve at table with accessories: wedges of lime, extra chopped cilantro, and thinly-sliced radishes.
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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.