CHICKEN, CHORIZO, AND HOMINY STOUP

Chicken, Chorizo, and Hominy Stoup image

Yield 4 servings

Number Of Ingredients 14

Previous Next

Ingredients

2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
1/2 pound chorizo or andouille sausage, casings removed, cut in half lengthwise and then thinly sliced into half moons
1 teaspoon ground cumin, 1/3 palmful
1 teaspoon ground coriander, 1/3 palmful
1 bay leaf
1 large onion, chopped
3 large garlic cloves, chopped
3 celery ribs, chopped
1 chipotle chili in adobo, finely chopped
Salt and black pepper
1/2 bunch kale, washed and trimmed of thick stems, leaves coarsely chopped
1 15-ounce can hominy
1 quart chicken stock
1 1/2 to 2 pounds chicken tenders, cut into bite-size piece

Steps:

Preheat a soup pot over medium-high heat with the EVOO. Add the chorizo and cook for about 2 minutes. Add the cumin, coriander, bay leaf, onions, garlic, celery, chipotle, salt, and pepper and cook for about 5 minutes, stirring frequently. Add the kale, pushing it down into the pan to make it fit, then add the hominy and chicken stock and bring up to a bubble. Simmer for about 10 minutes. Add the chicken pieces and simmer for 5 minutes, or until cooked through. Remove the bay leaf and serve the stoup.

*** Explore more Chicken, Chorizo, And Hominy Stoup Recipes »

Comment
Leave a comment

bright ighodaro

[email protected]

I'm so happy to hear that! I love this soup because it's so easy to make and it's always a crowd-pleaser.

Baron Barnabas

[email protected]

This soup was delicious! I made it for a party and it was a hit. Everyone loved the flavor and the chicken was so tender.

Kevin Dadzie

[email protected]

I'm so glad you enjoyed the recipe! It's one of my favorites.

Mk Pathan

[email protected]

This was a great recipe! I made it for my family and they loved it. The chicken was tender and juicy, the chorizo added a nice spicy flavor, and the hominy gave the soup a hearty texture. I will definitely be making this again.