Yield: Serves 6 – 8
Equipment Needed: medium pot
Maybe it’s the first time you’ve seen this dish, but we can guarantee it won’t be the last. This ultimate Mexican comfort food is a traditional soup oozing with warmth. I mean, anything that starts with tomato, garlic, jalapeno and onion is a winner for us. The extra layers of spice, hearty nuggets of hominy and notes of BBQ from our Pit Boss transform this recipe into one of our all-time favorite soups, no matter the forecast. Mas Pozole, por favor.
- 10 oz. Pit Boss
- 1 medium onion – medium dice
- 2 jalapeno – deseeded and small dice
- 4 cloves of garlic – sliced thin
- 1 large tomato – medium dice
- ½ tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon cayenne
- ½ teaspoon mexican oregano
- 4 oz. diced green chilis – canned
- 2 cans white hominy – drained and rinsed
- 32 oz. vegetable broth
- ½ bunch of cilantro – chopped
Garnish: radish, lime, cilantro, tortilla chips
The How To
- In a large pot over medium heat saute onion, garlic, jalapeno, and tomato until onions are translucent.
- Add chili powder, cumin, cayenne, mexican oregano, green chilis, and Pit Boss. Stir together to form a paste.
- Add vegetable broth, hominy.
- Cover and let cook on medium for 15 minutes. Remove from heat and stir in cilantro. Salt and pepper to taste.
- Serve with Radish, lime wedge, and tortilla chips.