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Pot #1 Plantbased - Renee
Pot #2 Chicken - Greg

Servings: 4

Servings: 4
Ingredients
  • subheading: Divide these 8 ingredients:
  • 1 tbsp olive oil
  • 1 large onion, chopped (reserve some to serve raw)
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • ½ teaspoon oregano
  • ½ teaspoon black pepper
  • 2 roasted poblanos, diced
  • 1-30 oz can Natural Value Organic Hominy, drained and rinsed*
  •  
  • subheading: Renee's pot:
  • 2 cups water veggie broth
  • salt to taste
  •  
  • subheading: Greg's pot:
  • 3 ounce chicken chunks
  • 1 can chicken broth
  •  
  • subheading: Raw Ingredients:
  • chopped cilantro
  • lime wedges
  • tomato, chopped
  • avocado
  • onion
Steps
  1. Rub oil on the peppers and roast them. Set aside until cool to the touch and peel off skin. I put them under my Crisplid Airfryer at 425 for about 10 to 15 minutes total.
  2. subheading: Pot #1 (Remember this is a divided recipe.):
  3. Heat 1½ tsp oil over medium heat. Fry onions for 4 minutes and then add garlic and spices. Cook for 1 minute longer.
  4. Add poblanos and hominy and cook for 2 minutes longer.
  5. Pour in broth and bring to a boil. Cover, reduce to low and simmer for 1 hour.
  6. subheading: Pot #2:
  7. Heat 1½ tsp oil over medium heat. Fry onions for 4 minutes and then add garlic and spices. Cook for 1 minute longer.
  8. Add chicken, poblanos and hominy and cook for 2 minutes longer. Then add chicken broth, bring to a boil, reduce heat and simmer for 1 hour.
  9. subheading: To serve:
  10. Place tomato, cilantro, raw onion in the bowls and top with soup. Add lots of lime.
Notes
  • * different brands are slightly different sizes, but they are around 30 fluid ounces. I use Natural Value Organic Hominy. It's lye free!!!! I do need to add a little more salt to the soup though.
 

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