Description
This is a recipe by Barbara Pool Fenzl found in the March 2003 Bon Appetit. I made this soup as the first course to a steak dinner, it is spicy and delicious, and very simple to prepare. I cut up some of the leftover steak and combined it with the soup for lunch today and it was a delicious variation, I'm going to try it with chicken as well.
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Directions
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 med-high heat. add onion, anaheim chili, and garlic. Saute until onion is translucent, about 5 minutes. Add New Mexico chili, oregano, and cumin seeds. Stir 2 minutes longer. Add broth, hominy, tomatoes with juice, and tostadas caseras. Bring soup to a boil; reduce heat to med-low, cover, and simmeruntil dried chili is very soft and flavors blend, about 45 minutes. Season with salt, pepper, and lime juice to taste.
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Ingredients
 1 teaspoon cumin seeds
2 Tablespoons olive oil
1 cup finely chopped white onion
1 large fresh Anaheim (or California) chili, stemmed, seeded, chopped
2 garlic cloves, minced
1 dried New Mexico chili, stemmed, seeded, torn into small pieces (I used my kitchen shears)
1 teaspoon dried Mexican oregano
4 cups low-salt chicken broth
1 15oz can golden hominy, drained
1 15oz can diced tomatoes in juice
1/3 cup finely crushed tostadas caseras or corn chips
1 to 2 Tablespoons fresh lime juice
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