Hominy Sausage Soup Recipes

Steps:

• In a large skillet, brown the sausage and cut into chunks. Remove sausage and drain grease but leave drippings in the pan.
• Saute onion and garlic in butter in the same pan with the sausage drippings. Add hominy and cook over medium heat stirring frequently, until heated through. Sprinkle with salt & pepper to taste.
• Add sausage back to the skillet for about 5-10 minutes, stirring frequently until heated through.
• Serve with big, fluffy biscuits with butter and honey! YUM!
• Oh, just a NOTE: My brother and my Dad always mixed in some catsup with theirs -- I used to put some on the side and dip the sausage into it -- Mom didn't care much for that when we added catsup, though! LOL!

Steps:

• In a Dutch oven, brown sausage in oil; drain and set aside. In the same pan, brown ham cubes. Stir in the red beans and rice mix, water, butter and cayenne. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until beans and rice are tender, stirring occasionally., Transfer to a greased 3-qt. baking dish. Layer with hominy and sausage; top with peppers and corn. , Bake, uncovered, at 350° for 30-35 minutes or until heated through. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Sprinkle with corn chips.

Steps:

• In a large skillet, brown chicken in oil. With a slotted spoon, transfer chicken to a 3- or 4-qt. slow cooker. In the same skillet, saute onion and garlic in drippings until tender; add to chicken., Place chipotle peppers and 1/4 cup broth in a blender or food processor; cover and process until blended. Add to chicken mixture. Stir in the hominy, chilies, seasonings and remaining broth. Cover and cook on low for 4-5 hours or until chicken is tender.

Steps:

• Preheat the oven to 375 degrees F. Butter an 8- or 9-inch square baking pan.
• In a large skillet, fry the bacon over medium-high heat until crispy, 5 to 7 minutes. Remove and drain on paper towels. In the bacon fat, cook the onion and pepper until just starting to brown, 6 to 8 minutes. Stir in the hominy, half-and-half and hot sauce. When the mixture is bubbling, turn off the heat and stir in the bacon and some of the Cheddar and Monterey Jack, reserving some of the cheese for later. Taste and adjust the seasoning with salt, pepper and more hot sauce if needed.
• Pour the mixture into the prepared pan and top with the remaining cheese and the breadcrumbs. Bake until the top is golden brown and the casserole is bubbling, about 20 minutes. Let rest for 15 minutes before serving.

Steps:

• Brown sausage in a large Dutch oven or soup pot and drain fat.
• Add diced onion and cook until tender.
• Add everything else but the parsley and stir until blended.
• Bring soup to a boil and then reduce heat to low and allow to simmer for about an hour.
• Stir in the parsley and season to taste (taste it first, you may not need any additional seasoning).
• Serve with sourdough breadsticks warm from the oven.

Steps:

• Spread corn tortilla strips in single layer on paper towel. Let tortilla strips stand at room temperature overnight to dry.
• Heat olive oil in heavy large pot over medium heat. Add chopped onion, chopped carrot, chopped celery, minced garlic and dried oregano. Sauté until vegetables are crisp-tender, about 10 minutes. Add chicken broth, golden hominy, crushed tomatoes and chipotle chilies; bring to simmer. Reduce heat, cover and simmer 30 minutes. Season to taste with salt and pepper. (Soup can be prepared 3 days ahead. Cool slightly. Refrigerate soup uncovered until cold, then cover soup and refrigerate.)
• Bring soup to simmer over medium heat. Add shrimp and cook until opaque in center, stirring occasionally, about 3 minutes. Stir in chopped fresh cilantro. Divide soup among 10 soup bowls. Top soup with dried tortilla strips, dividing equally. Serve soup, passing lime wedges separately.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets