This recipe was created by Chef Julia San Bartolome for the 2021 Edible Education Series in partnership with Ocean View School District. It is a great way to use local tortillas sourced from La Central Bakery in Oxnard and an easy recipe to do with your kids. The video for this recipe is here.
Ingredients
- 3 teaspoons vegetable oil
- 2 garlic cloves, minced
- 1/2 large onion, diced
- 3 corn tortillas, cut into bite sized squares
- 6 cups chicken broth
- 1 can diced tomatoes with liquid
- 2 pounds chicken, cooked and cubed into 1/2" bites
- 1-2 teaspoons cayenne powder
- Kosher salt
- Ground pepper
- 1 teaspoon cumin
- Small can black beans
- 1 large can white hominy
For garnish
- Fried tortilla strips
- Avocado
- 2 ounces cotija cheese
- Fresh cilantro leaves
- Lime wedges
Preparation
1. Sauté together oil, garlic and onions until translucent and fragrant.
2. Add cut up tortillas, broth and tomatoes to sauté and cook together for 10 minutes at a gentle boil.
3. Purée with immersion blender (optional).
4. Add remaining ingredients and allow to cook together until hominy is softened.
5. Ladle into bowls and garnish.
