Spicy Vegetable Posole
Serve with hot flour tortillas.

Servings: 6

1 teaspoon cumin seeds
2 tablespoons olive oil
1 cup finely chopped sweet onion
1 large fresh Anaheim chili pepper, seeded and chopped
2 garlic cloves, minced
1 dried New Mexico chili, seeded, torn into small pieces
1 teaspoon dried Mexican oregano
4 cups low sodium chicken broth
1 - 15 ounce can yellow hominy, drained
1 - 15 ounce can petite diced tomatoes in juice
1/3 cup finely crushed baked tortilla chips
1 to 2 tablespoons fresh lime juice (I like mine a little tangy so I use 2)

Toast cumin seeds in heavy small saucepan over medium heat until beginning to darken in color, stirring often, about 3 minutes. Cool 10 minutes. Enclose in plastic bag and crush with a mallet.

Heat oil in heavy large saucepan over medium-high heat. Add onion, Anaheim chili, and garlic. Sauté until onion is translucent, about 5 minutes. Add New Mexico chili, oregano, and cumin seeds. Stir 2 minutes longer. Add broth, hominy, tomatoes with juices, and crushed tortillas. Bring soup to boil; reduce heat to medium-low, cover, and simmer until dried chili is very soft and flavors blend, about 45 minutes. Season soup with salt and pepper, then lime juice to taste. Ladle soup into bowls.

COOKS'S NOTE: Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm soup before serving.

Per Serving: 180 Calories; 5g Fat (26.5% calories from fat); 1g Saturated Fat; 11g Protein; 23g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 763mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat.

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