Spicy Posole Soup

[Guest guest]

This is one of my favorite soups. I don't usually add the canned diced chiles

to this soup. Instead, I'll add fresh chopped jalapenos or serranos (seeds

removed), or even chopped poblanos (skins and seeds removed) that I roasted

myself. This soup freezes well.

 

Spicy Posole Soup

 

1 T. olive oil

1 medium onion, chopped

6 cloves garlic, chopped

6 - 8 cups vegetable broth

2 T. fresh lime juice

3 cups kale rinsed and chopped fine (remove stems)

2 15.5 oz. cans hominy, drained

1 14.5 oz. can diced tomatoes

4 oz. can diced green chile

1 zucchini, chopped

3 T. chopped fresh cilantro

salt and pepper. to taste

 

Rinse kale and remove stems. Chop fine.

 

Heat 1 T. olive oil in a soup pot. Sauté the onion over medium heat for 5

minutes, stirring frequently, until translucent. Add garlic and continue to

sauté for another minute. Add remaining ingredients except cilantro. Bring to a

boil on high heat. Once it comes to a boil, reduce heat to medium low and simmer

for 10 minutes, uncovered. Add zucchini and simmer 5 more minutes. Add

cilantro, salt and pepper.