Name: Chayote Soup with Guajillo and Cracked Hominy Corn
Ingredients: 6 dried guajillo chiles, tops and seeds removed; 8 cups chicken broth, unsalted (or vegetable broth); 2 garlic cloves; ½ cup onion, roughly chopped; 14 ounces Hunt’s Whole Peeled Plum Tomatoes, or 1 (15 ounce) can Hunt’s Organic Tomato Sauce; 2 bay leaves; 2 chayotes, peeled and chopped; 1 cup cracked hominy corn; cilantro for garnish

Ingredients

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6 dried guajillo chiles, tops and seeds removed
8 cups chicken broth, unsalted (or vegetable broth)
2 garlic cloves
½ cup onion, roughly chopped
14 ounces Hunt’s Whole Peeled Plum Tomatoes, or 1 (15 ounce) can Hunt’s Organic Tomato Sauce
2 bay leaves
2 chayotes, peeled and chopped
1 cup cracked hominy corn
cilantro for garnish

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Instructions

Reserve ½ guajillo dried chile. Slice thinly and set aside for garnish.
In a 6-quart stock pot, combine dried chiles, broth, garlic and onion. Heat over medium heat for 10 minutes. Transfer to a blender container, add tomatoes (or tomato sauce) and blend in batches until smooth.
Return mixture to stock pot and heat over medium heat. Add bay leaves, chayote and cracked hominy corn and bring to a boil. Decrease heat to medium low and cooked COVERED for 25 minutes or until hominy corn is al dente.
Remove bay leaves and serve. Garnish with cilantro sprigs and reserved dried chile strips.