Hominy and Corn Chowder with Mexican Pesto
Keep A Smile On My Face
Keep A Smile On My Face
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Ingredients

  • 1/2 pound maiz trillado (dried cracked yellow hominy corn; 1 1/3 cups), picked over and rinsed
  • 11 cups of vegetable stock made with 3 Rapunzel Vegan Vegetable Bouillon with Sea Salt & Herbs
  • 1-12 oz pack Soyrizo
  • 1 large yellow onion, diced
  • 1/2 cup red bell pepper, diced
  • 1 Tbsp. jalapeno chile, minced
  • 2 Tbsp. garlic, minced
  • 3/4 teaspoon ground cumin
  • 3 cups fresh or frozen corn
  • 1 can chipotle chile in adobo sauce
  • 1 cup light cream
  • 2 cups packed fresh cilantro leaves
  • 2 cloves fresh garlic
  • 1/4 cup toasted pepita seeds
  • 1/2 Tsp jalapeno chile, minced
  • 2/3 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1-12 oz block queso fresco (1/2 cup freshly grated queso for pesto. Remaining cheese can be used as a garnish for the soup)
  • 1 bunch scallions, finely chopped

Instructions

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