Servings: 3

1 tbsp olive oil 1 tbsp olive oil
1 large onion, chopped (reserve some to serve raw) 1 large onion, chopped (reserve some to serve raw)
2 cloves garlic, minced 2 cloves garlic, minced
1 tsp cumin 1 tsp cumin
½ teaspoon oregano ½ teaspoon oregano
½ teaspoon black pepper ½ teaspoon black pepper
2 roasted poblanos, diced 2 roasted poblanos, diced
2 (15 ounce) cans white hominy, drained and rinsed 2 (15 ounce) cans white hominy, drained and rinsed
4 cups water 4 cups water
4 tsps Better than Bouillon 4 tsps Better than Bouillon
salt to taste (I used 1/4 tsp) salt to taste (I used ¼ tsp)
 
Raw Ingredients: subheading: Raw Ingredients:
chopped cilantro chopped cilantro
lime wedges lime wedges
tomato, chopped tomato, chopped
avocado avocado
onion onion

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.
In a large soup pot, heat 1 tbsp oil over medium heat. Fry onions for 4 minutes and then add garlic and spices. Cook for 1 minute longer.
Add poblanos and hominy and cook for 2 minutes longer.
Pour water, salt and Better than Bouillon into the pot and bring to a boil. Cover, reduce to low and simmer for 1 hour.
Top with generous portions of tomato, cilantro, avocado, onion and lots of lime!