Jalapeño Mackerel Hominy Soup
Servings
6
Prep Time
40 minutes
Difficulty
Intermediate
Ingredients
SOUP
- 2 cans King Oscar Mackerel with Jalapeño Peppers, oil reserved
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 25 oz. hominy, drained
- 15 oz. can whole kernel corn, drained
- 15 oz. can diced tomatoes
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1 tsp salt
OPTIONAL TOPPINGS
- Tortilla chips
- Fresh cilantro
- Limes
- Shredded cabbage
- Thinly sliced radish
- Jalapeño slices
Tender mackerel and jalapeños folded into a crispy egg roll wrapper with cabbage, carrot, and a hint of soy make for a bold, unexpected appetizer that disappears fast.
Instructions
- Heat pot on medium high heat. Add oil and jalapeños from the cans of mackerel, onion, and garlic. Cook for about 2-3 minutes or until soft and translucent.
- Add chicken broth, mackerel, hominy, corn, diced tomatoes, chili powder, ground cumin, and salt.
- Simmer on low heat for about 10-15 minutes.
- Serve with your favorite toppings.
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Where to Buy
Cold Waters
Hand-Packed
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