| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Spanish |
Soups &, Stews |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Chicken broth |
| 2 |
ts |
Ground cumin |
| 2 |
c |
Stewed tomatoes – canned; broken up |
| 6 |
tb |
Masa harina |
| 1 |
c |
Cold water |
|
|
Salt and pepper |
| 3 |
c |
Yellow hominy; drained |
| 1 |
c |
Cilantro; chopped |
| 2 |
c |
Iceberg lettuce; coarsely chopped |
| 1 |
|
Avocado; diced |
INSTRUCTIONS
Mix the masa harina with the cold water and blend until smooth.
In a large saucepan, stir together the broth, cumin, tomatoes, masa harina
mixture, salt and pepper, and hominy. Bring to a boil, reduce the heat and
simmer for 5 minutes, stirring occasionally. Toss together the cilantro and
lettuce in a bowl. Add the avocado to the soup just before serving. Serve
the soup, and pass around the lettuce and cilantro at the table, letting
everyone put some on top of their soup.
NOTE: "It may seems weird putting your salad in the middle of your soup. It
isn't. The salad looks great and stays crunchy in the middle of the soup,
adding a sparkling contrast in texture. Posole is the Spanish name for
hominy soup."
Recipe by: The Supper Book - Marion Cunningham
Posted to MC-Recipe Digest V1 #957 by KSBAUM <KSBAUM@aol.com> on Dec 15,
1997
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