I keep calling it that. I know it’s an Instant…
This is another of my favorite recipes. I found it a couple of years ago in an issue of Bon Appetit, and it has graced our table periodically ever since. I love the depth of flavors. I love that I get to use ingredients from my childhood…dried red chiles and Big Jims (also called Anaheim chiles). I love that I get to use my mortar and pestle to grind the toasted cumin seeds and crush the tortilla chips. I love that I get to add hominy and fresh lime juice. I love that once you get it in the pot, you just let it simmer and become beautiful. I love the flavor. It’s a great soup.
Notes: I use 2 Anaheim (Big Jim) chiles, and use my mortar and pestle to grind the cumin seeds. Any plain tortilla chip will do; I use El Milagro, but have gotten away with some crushed chalupa shells before.
Hominy, Tomato, and Chile Soup
Toast cumin seeds in a heavy small saucepan over medium heat until beginning to darken in color, stirring often, about 3 minutes. Cool 10 minutes. Enclose in plastic bag and crush with hammer or mallet.
Heat oil in heavy large saucepan over medium-high heat. Add onion, Anaheim chile, and garlic. Saute until onion is translucent, about 5 minutes. Add New Mexico chile, oregano, and cumin seeds. Stir 2 minutes longer. Add broth, hominy, tomatoes with juices, and tostadas caseras. Bring soup to boil; reduce heat to medium-low, cover, and simmer until dried chile is very soft and flavors blend, about 45 minutes. Season soup with salt and pepper, then lime juice to taste. Ladle soup into bowls.
Makes 6 servings.
Source: Bon Appetit magazine.