Monday, May 10, 2010

I'd like to introduce you to my friend Hominy

My family is very good about trying new foods. In fact, we eat such a variety that they really are not surprised by much.

Except ethnic foods.

Because of our tight budget, I am not good about looking outside of the normal grocery store fare, to cook ethnic dishes for my family. I don't add many different ingredients, besides the normal fruits and veggies and grain products that are common in American cooking. So, they are not keen on "weird foods", as they call them. Hopefully we are never called to be missionaries in a foreign land.....they might waste away to nothing. ;-)

Therefore, when I found a recipe for chicken tortilla soup and excitedly made it, it was not met with as much enthusiasm as I had. Because it had HOMINY in it.

(Heaven forbid.....)

I grew up eating hominy. We lived in Idaho when I was little, and it was a pretty common staple in grocery stores. So I thought nothing of adding it to this fact, I was excited for a reason to use it! My family was NOT excited.

It looked delicious when I served it, and I was able to eat my fill (for once!) due to my family's lack of enthusiasm. And this recipe made enough for two meals, so I served it over rice the next night, which seemed to help a little. I guess rice disguises hominy? Who knows......

Chicken Tortilla Soup

1 t. olive oil
2 zucchini, cut into small cubes
1 can (29 oz) crushed tomatoes
6 cups chicken broth
1 can (15 oz) white hominy
1 1/2 t. cumin
1/2 t. cayenne pepper (I left this out)
1 deli rotisserie chicken, meat pulled off and shredded (I used 2 cooked chicken breasts)
1 bunch fresh cilantro, chopped
Optional toppings: sliced avocados, tortilla chips, shredded cheese, fresh limes, sour cream

1. Heat oil in a stockpot. Add the zucchini and saute for 2 minutes.

2. Add the crushed tomatoes, chicken broth, hominy, cumin, cayenne pepper and shredded chicken. Heat to a boil. Turn down the heat and simmer for 15-20 minutes. Stir in a handful of chopped cilantro just before serving.

3. To serve, place a handful of tortilla chips in the bottom of a soup bowl. Ladle hot soup over the tortilla chips. Add a generous squeeze of lime and top with additional toppings, if desired. Refrigerate any leftovers.

Serves 4 to 6.

1 comment:

  1. Sounds great to me! Chip and I would like it but the kids?? Most likely not. I have not had hominy since I was a kid.