Title: Posole Salad Soup
Categories: Soup Vegetable
Yield: 6 Servings

4	c	Chicken broth
2	ts	Ground cumin
2	c	Canned stewed tomatoes, broken up
6	tb	Masa harina in 1 cup cold water, blended until smooth
3	c	Canned yellow or white hominy, drained
1	c	Coarsely chopped iceberg lettuce
1		Avocado, peeled, pitted, and cut into 1-inch dice
		Salt and pepper to taste

In a large saucepan, stir together the broth, cumin, tomatoes, masa harina mixture, salt and pepper, and hominy. Bring to a boil, reduce the heat, and simmer for 5 minutes, stirring occasionally. Toss together the cilantro and lettuce in a bowl. Add the avocado to the soup just before serving. Serve the soup, and pass around the lettuce and cilantro at the table, letting everyone put some on top of their soup.

NOTE: It may seem weird putting your salad in the middle of your soup. It isn't. The salad looks great and stays crunchy in the middle of the soup, adding a sparkling contrast in texture.

1 CUNNINGHAM, Marion The Supper Book Alfred A. Knopf New York

MM Format by John Hartman Hartsville, SC 4 April 1997 Cro-Magnon@juno.com hartman@indy.net

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