recipetomaotsoup

Take advantage of fresh and super tasty tomatoes from the farmers market.
Surprise your family with the fresh taste of hominy, a nice rich corn flavor!
Spice it up with chilis, lime, cilantro or whatever suits your buds! Enjoy!

Roast 2lbs. ROMA tomatoes (cut in half) that have been tossed with EVOO,
S&P in a 350 pre-heated oven for 20 minutes, turning once, until a nice rich
color is reached.

Pure tomatoes in processor with 3 (or more!) garlic cloves until smooth.

Pour into a large stock pot of 4 C chicken stock (I used homemade roasted
chicken stock since I had roasted a chicken the night before).

Season as desired, I used a splash cumin chili powder blend.

Add one 28 oz can of hominy and let simmer for about 20 minutes to let
flavors combine.

At this point you can also stir in shredded cooked chicken, other veggies if
desired, squash, chilis, carrots, potatoes or quinoa.

To serve top with crispy tortilla strips, a little cheese, diced avocado,
onions, lime, cilantro, sour cream, salsa, etc, use your imagination! Mmmm
mmmm Better than GOOD! Next time I'll get a picture of the finished product!

BROTH
Making it a day in advance allows it to cool so you can scrape any congealed fat off the top. The broth
is very flavorful and your house will smell great! Of course, you can use your favorite canned or
boxed broth as well.
Cover chicken bones (I used 4 leg bones and about half a chicken breast skin) and some skin with 2
quarts water.

Add salt and pepper, a crushed garlic clove, a few celery tops, a carrot top, a sprig of rosemary, a few
bay leaves. I had epasote on hand so I added 3 leaves. Bring to a boil and then simmer all of this for 2-
3 hours, covered. You can also add onion for great flavor, but I didn’t have any today. Strain and
Chill overnight and scrape off the fat from the top in the morning. I just let mine cool on the stove, it
was very lean.

Add to the broth add 2 14.5 oz cans of HUNTS FIRE ROASTED TOMATOES WITH GARLIC and a half a
small can of tomato paste. I also added a spoonful of my roasted tomato salsa (before I added the
cilantro and other ingredients).
Now you need to pulse it a bit with the “boat motor”, immersion blender. This isn’t totally necessary,
but traditional tomato soup is pretty smooth. I like to pulse it up but also leave a few chunks of
tomato for texture.

Add one 29 oz can of HOMINY and one small WHITE corn tortilla torn into pieces (the tortilla will give
off a nice corn taste to the broth).

Add about 2 T of crushed dried oregano.

Let simmer for a few hours or even all day, stirring every now and then and tasting as you go. Add
salt and pepper as needed or whatever else sounds good to you. You can add chicken too.

I like to let it cool a bit, refrigerate over night and reheat the next afternoon for a yummy and super
flavorful tomato hominy soup!

Serve hot and top with you choice of the following (or whatever sounds good to you): chips, cilantro,
sour cream or yogurt, a squeeze of lime or lemon juice, shredded chicken and cheese.