Friday, November 30, 2012

Chick’n Pozole Soup

This week’s meat-free Friday recipe is adapted from a Michael Lomonaco recipe I found on the Today Show’s website.  Perfect for a cool winter day; be sure to pair with cornbread!

2 packages Quorn Chick’n Tenders
1/4 cup olive oil (I usually use a little more)
2 large onions, chopped
2 red peppers, seeded and chopped
2 tblsp ground cumin (I usually use a little more)
2 tblsp chili powder
2 tblsp jar garlic
2 small cans Hatch green chilis, one spicy and one mild
1 15 oz. can crushed tomatoes
1 32 oz. packages vegetable broth
1 28 oz can hominy
garnish:  chopped cilantro, chopped green onions, sour cream

1)  Heat oil in a large pot.  Saute chick’n tenders, onion, red pepper until tenders are slightly brown.
2)  Add cumin, chili powder, garlic, green chilis, and tomatoes.  Saute for another couple of minutes.
3)  Add vegetable broth, plus 2 cups of water.  Simmer for about 20 minutes.
4)  Add hominy and continue to cook until warm.  Enjoy garnished with cilantro, green onions, and sour cream!

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