Hominy, Tomato, and Chili Soup

Ingredients

• 0.5 cup anaheim chili fresh stemmed seeded chopped
• 14 ounce frangelico diced canned
• 1 small pepper flakes dried stemmed seeded
• 0.3 cup corn chips crushed finely
• 1 teaspoon cumin seeds 
• 2  garlic clove minced
• 14 ounce hominy drained canned
• 1 tablespoons juice of lime fresh
• 4 cups chicken broth 
• 2 tablespoons olive oil 
• 1 teaspoon oregano dried
• 1 cup onion white finely chopped

Equipment

• bowl
• sauce pan
• ladle
• ziploc bags

Directions

1. Toast cumin seeds in heavy small saucepan over medium heat until beginning to darken in color, stirring often, about 3 minutes. Cool 10 minutes. Enclose in plastic bag and crush with hammer or mallet.
2. Heat oil in heavy large saucepan over medium-high heat.
3. Add onion, Anaheim chili, and garlic. Sauté until onion is translucent, about 5 minutes.
4. Add New Mexico chili, oregano, and cumin seeds. Stir 2 minutes longer.
5. Add broth, hominy, tomatoes with juices, and tostadas caseras. Bring soup to boil; reduce heat to medium-low, cover, and simmer until dried chili is very soft and flavors blend, about 45 minutes. Season soup with salt and pepper, then lime juice to taste. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm soup before serving.) Ladle soup into bowls.
6. *Also known as a California chili; available at Latin American markets and many supermarkets.**Available at Latin American markets and some supermarkets.