Hominy Soup a La Mexicana
Ingredients
- 34 lb extra lean ground beef
- 13 cup red bell pepper, finely chopped
- 2 cans (15 1/2 ounce) hominy, drained, rinsed
- 1 can (14 1/2 ounce) canready-to-serve vegetable broth or 1 (14 1/2 ounce) beef broth
- 1 bottle (12 ounce) bottlemild green tomatillo sauce or 1 (12 ounce) green taco sauce
- 2 cups water
- 2 teaspoons basil, dried or 2 teaspoons marjoram
- cilantro, fresh, chopped, if desired
Directions
In large nonstick saucepan or Dutch oven, cook ground beef and bell pepper over medium-high heat for 4 to 6 minutes or until beef is lightly browned, stirring occasionally.Remove beef mixture from saucepan; drain on paper towels.
Return beef mixture to saucepan.
Stir in all remaining ingredients except cilantro.
Bring to a boil.
Reduce heat to medium; cover and cook 15 minutes to blend flavors.
To serve, ladle soup into 6 individual soup bowls.
Sprinkle each with cilantro.