3 large dried ancho chiles
1 large onion, roughly chopped
1 tbs olive oil
3 garlic cloves, chopped
1 tbs cider vinegar
2 tsp cumin
1 tsp dried oregano
4 cups water
1 15oz can white hominy, rinsed and drained
1 15oz can red kidney beans, rinsed and drained
2 large carrots, sliced into rounds
1 cup frozen corn kernels
salt and pepper to taste
1/2 avocado, sliced
4 radishes, sliced thin
2 jalapeño peppers, sliced thin
1 cup shredded red cabbage
1/4 cup dried oregano
2 limes, quartered
Cut open chile peppers and remove seeds and veins. Heat a dry heavy skillet over high heat until hot, then toast the chiles, opened, until fragrant and insides change color, about 1 minute. Remove chiles from heat and place in a bowl with cold water. Let soak until soft, about 20 minutes.
In a dutch oven or heavy bottomed pot, heat olive oil over medium heat and cook onion until translucent and fragrant, about 10 minutes.
Transfer chiles to a blender and add garlic, cider vinegar, cumin, oregano, 1/2 teaspoon salt, and 1 cup water. Blend until smooth, about 1 minute. Add chile purée to pot and cook, stirring continuously, about 5 minutes.
Add hominy, beans, carrots, corn, 4 cups water, and a generous amount of salt and pepper. Bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, about 20 minutes. Season to taste with salt and pepper.
To serve, offer soup with accompaniments. Mix and match to create your own bowl!
For more of Jill’s recipes visit her blog a Better Happier St. Sebastian.
More healthy recipes from the BLDG 25 Blog.