This warming soup has a Southwestern tilt, with the pintos, fresh chile and hominy. Hominy is dried corn kernels from which the hull and germ have been removed; its distinctive texture is essential to posole or pozole, the thick, hearty soup from Mexico. I buy large cans of hominy at the Mexican grocery and freeze what I don’t use for later.
1 tablespoon olive oil
1 pound potatoes, well-scrubbed and cut into 1/2-inch cubes
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
7 cups vegetable stock
1 (15-ounce) can pinto beans, rinsed and drained
1 cup hominy, rinsed and drained
2 cloves garlic, finely chopped
1 serrano or jalapeno chile, seeds and veins removed, finely chopped
1 teaspoon ground cumin
7 ounces (6 cups) fresh greens, such as mess o’ greens
2 teaspoons fresh lemon juice or rice wine vinegar
Crumbled cotija or feta cheese for garnish (optional)
In a non-stick skillet, heat oil over medium-high. Add potatoes and salt and pepper and cook, stirring often, about 8 to 10 minutes.
Meanwhile, heat the vegetable broth in a large soup pot. Add the pinto beans, garlic, chile pepper and cumin. Wash the greens and remove the stems. Coarsely chop them and stir into the broth. When the potatoes are golden brown, add them. Simmer the soup until the potatoes are just tender. Add the lemon juice, taste and season with more salt and pepper, if needed.
Makes about 6 servings.