Friday Food: Posole (Mexican Soup w/ Pork and Hominy)

Something to change it up and one that we tried a different version of at our house.  A great flavor and based on the fact it came from 'My Fussy Eater' it appears to be kid approved and one that they won't shy away from.

Ingredients:

• 1/2 tbsp oil
• 1 medium onion, finely chopped
• 1 clove garlic, crushed or finely chopped
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp mild chili powder
• 1 can (chopped tinned tomatoes)
• 800 ml vegetable or chicken stock
• 250g chopped cooked pork
• 1 can cooked kidney beans, drained
• 130g frozen chopped vegetables
• 1/2 red pepper, chopped

The Game Plan: 

1. Heat the oil in a large saucepan and add the onions.  Cook for 2-3 minutes until soft.
2. Add the garlic and the spices and cook for a further 1 minutes, stirring constantly.
3. Add the chopped tomatoes and stock.  Bring to the boil and simmer for 5 minutes.
4. Use a stick blender to blitz the soup to make it smooth.
5. Add in the cooked pork, kidney beans, frozen vegetables and red pepper and simmer for 5 minutes.
6. Serve immediately with some grated cheddar cheese and tortilla chips for dipping.

Source: My Fussy Eater