Chorizo-and-Hominy Soup

chorizo-and-hominy soup
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 tablespoons extra-virgin olive oil
  • 6 ounces chorizo sausage, finely chopped
  • 2 carrots, coarsely chopped
  • 2 cloves garlic, smashed
  • 1 tablespoon ground cumin
  • 1 32 ounce container chicken broth
  • 1 29 ounce can white hominy, rinsed
  • 1/2 cup finely chopped cilantro
  • 4 corn tortillas, warmed


In a large saucepan, heat the olive oil over medium-high heat. Add the chorizo, carrots, celery and garlic and cook until the vegetables are slightly softened, about 5 minutes. Add the cumin and cook, stirring occasionally, for 3 minutes. Stir in the chicken broth and hominy and simmer for 20 minutes or until the vegetables are tender. Top with the cilantro and serve with the tortillas.