Stoup is good food. Homemade? Well, that’s even better
Recipe information
Yield
4 servings
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
Need to make a substitution?
Preparation
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.