I love soups and tex-mex food and this recipe combines the best of both worlds! This soup combines a delicious mix of green chilies and tomatillos, chorizo, hominy, potatoes and spices. I went a little overboard with the garnishes and topped the soup with crumbled queso fresco, green onion, fresh lime, cilantro and smokey baked croutons. Even the croutons alone in this recipe are stand out awesome and could easily be snacked on alone! The recipe does require a lot of ingredients and time to prepare but it is totally worth it in the end. I actually never made anything with hominy before and I thought it worked really nicely with the other ingredients. The soup was hardy, with multiple layers of sweet, spicy and savory flavors. I chose a beef chorizo for the meat but soy and pork varieties would work fine in this soup. All of the ingredients blended together so well and I was happy with how it came out!
- 2 lbs. tomatillos, husked removed and washed
- 1 pasilla pepper, washed and halved
- 3 large jalapenos, washed and halved with seeds removed
- 6 cups chicken stock
- 1 large yellow onion, chopped
- 29 0z. hominy, washed and drained
- 2 cups sweet corn
- 1 green pepper, diced
- 1 cup whole milk
- 1 package beef chorizo (pork or soy)
- 5 small russet potatoes, washed and cut into cubes
- 3 cloves garlic, minced
- 1 tbsp cumin
- 2 tbsp olive oil
- 1 tbsp butter
- salt and pepper to taste
- handful cilantro, chopped
- 1 or 2 green onions, chopped
- queso fresco, crumbled
- 1 lime, juice
- 1 batch smokey croutons (recipe below)
- Quarter the tomatillos and place them cut side down on a flat baking sheet. Add the pasilla pepper and jalapenos to the sheet and broil until the skins are charred in the oven, about 7-8 minutes.
- Blend the chilies in a blender or food processor until pureed. Set aside.
- Heat the olive oil in a saute pan and add the, onion, chorizo and green pepper. Cook on medium heat until cooked through for about 5-10 minutes. Drain the excess grease from the chorizo.
- In a large 10 qt. pot melt a tablespoon of butter and transfer the onion, chorizo and pepper mixture into the pot.
- Add the potatoes, green chile puree, hominy, chicken stock, corn, garlic and cumin. Stir to combine.
- Cover the pot and turn up the heat so that it reaches a boil.
- Turn down the heat so the soup is just simmering for 25 minutes. After 25 minutes, check the potatoes for doneness. If not, keep cooking on low until the potatoes are fork tender.
- Stir in the milk and cook for another 10 minutes.
(Makes 3-4 servings)
- 4-5 slices bread, cut into 1 1/2 inch cubes
- 1 1/2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- Salt and pepper
- Olive oil
- In a large bowl, add the bread and lightly drizzle with olive oil and season with smoked paprika, cumin, garlic, salt and pepper.
- Transfer to a baking sheet and bake in preheated 375F oven for 8 to 10 minutes. Remove from oven and set aside.