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Vegetable Pozole Soup Recipe

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This recipe for Vegetable Pozole Soup is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10 lb Tomatillos, husked and cleaned
1/4 Cup Vegetable Oil
28 oz Spanish Onions, finely diced
4 oz Garlic Cloves, finely minced
4 ea Fresh Jalapenos, Finely minced
2 TBS Cumin
20 ea 6" Corn Tortillas
3 G Vegetable Stock
1 TBS Kosher Salt
1 TBS Ground Black Pepper
1 #10 can Hominy (drained and rinsed)
3 Bunch Cilantro, coarsely chopped
1/2 Cup Fresh Lime Juice
Directions:
Directions:
1. Steam or Boil tomatillos until soft, puree and reserve
2. In a large stock pot add the oil over medium heat and saute the onions until tender, add the garlic and jalapenos and cook until tender.
3. Add the stock, tomatillos, tortillas, salt and pepper. Bring to a boil and turn down to simmer.
4. Simmer until tortillas are completely tender and broken down.
5. Puree the soup mixture until smooth
6. Add the hominey, cilantro and lime juice and bring to a boil.
7. Hold hot at 145 degrees for service.
8. Serve with Lime wedges and Crispy tortilla strips. "
Number Of Servings:
Number Of Servings:
80

 

 

 

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