You can find this recipe at El Restaurante.
Makes 6 servings
Recipe courtesy of Sysco (https://picaysalpica.sysco.com/)
The Soup
15 oz. pkg. V&V Supremo® Original Pork Chorizo
1 cup onion, diced
4 large cloves garlic, minced
½ cup celery, diced
½ Tbsp. Sweet Paprika
1 ¼ cups pureed canned tomatoes
1 can (30 oz.)hominy, drained and rinsed
3 cups chicken broth
1 large bay leaf
For Garnish
1 avocado, diced
½ cup onion, diced
½ cup cilantro, chopped
½ cup radishes, julienned
Lime wedges
Place large saucepan over medium heat. Add chorizo and cook for 5 minutes, breaking up meat with spoon. Add onion and celery. Cook for 3 minutes, stirring frequently. Add garlic. Cook for 3 more minutes, stirring frequently.
Add paprika and cook for 1 minute stirring constantly. Add tomato puree and bay leaf. Cook for 5 minutes stirring occasionally. Add hominy and broth. Bring to boil, reduce heat and simmer for 5 minutes.
Portion soup into 6 bowls. Top with garnishes. Squeeze lime into soup.