My family is very into participating in our religion, last week began what we call the Lenten season in the Catholic faith. As part of the Lenten season, we are supposed to abstain from eating meat on Fridays. Being the family vegetarian and now the chef of the house, I was given the assignment of making dinner every Friday for the next six weeks. I could not be happier about this. This week I made a Latina soup that originated in Mexico. I did this because my family tradition was eating out at a local Mexican restaurant every Friday but we decided against doing that. I brought the authentic Mexican taste to them with this recipe.
I hadn’t ever made soup by myself before this recipe so I was very excited about this endeavor. This recipe, surprise, called for onions but I was not about to let the waterworks flow this week. I took a pair of lab goggles and snapped them on my face and started chopping away. I used a Spanish onion in this recipe and it had great flavor, I would recommend using this type of onion in this recipe rather than a plain yellow onion. One part of this recipe that I was very on edge about was using hominy. I, at least to my knowledge, had never used this ingredient before. I was unsure of how it was going to taste or even the texture it had, but I was going to stick with the recipe and I threw it all in the pot.
This recipe had so many layers of flavor that I haven’t found in many of my other dishes. The chili that was put in the soup didn’t hit you with a sudden wave of heat, it was more of a slow burn that could warm you up on a snowy day. The hominy that I was worried about added such a great balance of texture to the soup. It didn’t feel like I was just drinking a sauce. I would give this recipe a 10/10 because it had such an array of flavor and texture. I also liked this recipe because it cost under $15 which is really good since it made enough soup for a large family. Everyone that tried this dish, including my boyfriend, absolutely loved it on the first bite. I strongly recommend this recipe to anyone looking to add a splash of spicy in their life.
INGREDIENTS2(or more) dried chilis de Arbol, ancho, or guajillo to suit your preference2 tablespoons oil1 onion, diced4 cloves garlic, minced1/2 can(15 ounces) diced tomatoes2 teaspoons salt1 tablespoon dried oregano6 cups mild vegetable broth1 can (15 ounces) pinto beans, drained and rinsed2 cans (15 ounces each) hominy, drained and rinsed*juice of 2 limesDIRECTIONSSoak the chilis in a bit of boiling water for 20 minutes or so, then puree in a mini food processor.In a large soup pot, saute the onion and garlic in the oil for 2 minutes over medium heat.Add the tomatoes, 2 teaspoons of salt, the oregano, and 6 cups of vegetable broth or water and bring to a simmer.Add the pinto beans and hominy and bring back to a simmer. Allow to simmer for ten minutes.Add the pureed chilis, lime juice, stir, then add salt and more lime juice or more of the tomatoes as needed to produce a piquant broth. (You might like to add the chilis a little at a time and taste to make sure you aren’t exceeding your heat preference. You can always serve the remainder of the chili sauce on the side).Serve it forth, with a good selection of garnishes.