Recipes

Ingredients

• 2 Bolner’s Fiesta Brand Dried Ancho Chilies, stems and seeds removed
• 1-2 Bolner’s Fiesta Brand Chili de Arbol*, stems and seeds removed *If you want your soup a little spicier, use 2 of the Chili de Arbol.
• ½ cup diced onion, divided
• 6 cloves garlic, divided
• 1½ cups water
• ½ tsp. salt
• 2 Tbsp. oil or bacon drippings
• 1 cup diced celery
• ½ cup diced carrot
• 2 medium zucchini, diced
• ½ tsp. Bolner’s Fiesta Brand Ground Comino
• 6 cups chicken or vegetable stock
• 1 8 oz. can tomato sauce
• 1 15 oz. can cannellini beans
• 1 15 oz. can hominy
• 2 tsp. Bolner’s Fiesta Brand Mexican Oregano
• 1 bay leaf
• ½ cup small pasta (small shells or ditalini)
• Garnish: Sliced avocado, shredded jack cheese, sour cream, diced purple onion, lime wedges

Instructions

1. In a small saucepan, combine dried chilies, ½ cup onion, 3 garlic cloves, ½ tsp. salt, and water, and bring to a boil over medium heat. Cook for 10 minutes, turn heat off, and let sit for 20 minutes. Pour the chilis and liquid into a blender, blend till smooth, and set aside. Use caution when blending hot liquid.
2. In a Dutch oven or 6-quart stock pot, heat the oil or bacon drippings over medium-high heat. Add the remaining onion, celery, carrot, and season with 1 ½ tsp. salt. Cook for 6-8 minutes until the vegetables are tender and start to brown.
3. Add the diced zucchini and the remaining 3 garlic cloves (finely chopped) and cook for an additional 5 minutes.
4. Add the and the pureed chilis, and cook for another 1-2 minutes, stirring constantly.
5. Add the chicken stock, tomato sauce, beans, hominy, Mexican Oregano, and bay leaf. Bring to a boil and simmer on low for 30-35 minutes.
6. Right before serving, add the pasta to the soup and cook for another 6-8 minutes or until the pasta is tender. Taste and adjust salt as needed.
7. Serve topped with sliced avocado, shredded jack cheese, sour cream, diced purple onion, and lime wedges.