Hominy Soup à la Mexicana

Enjoy this soup made with ground beef and hominy that’s ready in 45 minutes – perfect for Mexican-style dinner.

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Servings 6

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ingredients 8
Prep Time 25 min
Total Time 45 min

Ingredients

3/4: lb. extra-lean ground beef

1/3: cup finely chopped red bell pepper

2: (15.5-oz.) cans hominy, drained, rinsed

1: (14 1/2-oz.) can ready-to-serve vegetable or beef broth

1: (12-oz.) bottle mild tomatillo or green taco sauce

2: cups water

2: teaspoons dried basil or marjoram leaves

: Chopped fresh cilantro, if desired

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Directions

1 In large nonstick saucepan or Dutch oven, cook ground beef and bell pepper over medium-high heat for 4 to 6 minutes or until beef is lightly browned, stirring occasionally. Remove beef mixture from saucepan; drain on paper towels. Return beef mixture to saucepan.
2 Stir in all remaining ingredients except cilantro. Bring to a boil. Reduce heat to medium; cover and cook 15 minutes to blend flavors.
3 To serve, ladle soup into 6 individual soup bowls. Sprinkle each with cilantro.

EXPERT TIPS

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Expert Tips

If you open a can of this corn product (which is whole corn kernels that have been processed to remove the hull and the germ), you'll have a favortie ingredient of Latin American cooking that makes a hearty soup thickener. The beloved "grits" of the American South is simply ground dried hominy.

Tomatillos are an important ingredient in Latin American cooking, especially when combined with green chile peppers to make a spicy condiment. They look like overgrown green cherry tomatoes in papery skins and have a flavor that is somewhat reminiscent of a tart apple. Look for fresh tomatillos in the produce section or canned tomatillos or jars of tomatillo salsa in the Latin American aisle of the grocery store.