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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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âI developed this subtle soup as a starter for a Southwest-style lunch. I serve it with cheese nachos and follow up with chicken or beef taco salad,â says Jessie Gunn Stephens of Sherman, Texas. Ingredients:
1/4 pound bulk pork sausage |
1 teaspoon cumin seeds |
1/8 teaspoon ground coriander |
1/8 teaspoon cayenne pepper |
2 cups reduced-sodium chicken broth |
3/4 cup canned hominy, rinsed and drained |
1 to 2 tablespoons chopped jalapeno pepper |
1/4 teaspoon pepper |
1 tablespoon minced fresh cilantro |
Directions:
1. Crumble sausage into a small skillet. Cook over medium heat for 3-4 minutes or until no longer pink; drain. In a small saucepan, toast cumin seeds over medium heat for 2-3 minutes or until browned. Add coriander and cayenne; cook and stir for 30 seconds.
2. Add the broth, hominy, jalapeno, pepper and sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes to allow flavors to blend. Stir in cilantro. Yield: 2 servings.
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