Tomato, hominy and chile soup

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Hominy is a staple of the Southwest and adds a toothsome flavor and texture to its dishes, the most common one being Posole.  Hominy is available in many forms but the canned white or yellow varieties are the most prevalent and convenient.

Makes 6 servings

2 Tbsp. olive oil
1 cup finely chopped white onion
2 cloves garlic, finely chopped
1 green New Mexico chile, stemmed, seeded and diced
1 tsp. finely chopped fresh oregano
1 dried New Mexico chile, stemmed, seeded and torn into small pieces
1 tsp. cumin seed, toasted and ground
1 can (14-1/2 ounces) hominy, drained and rinsed
1 can (14-1/2 ounces) diced tomatoes
4 cups chicken stock
1 Tbsp. fresh lime juice
Salt and freshly ground pepper to taste

In a large saucepan, heat the olive oil over medium high heat.  Add the onion, garlic, and green chile and sauté until soft and onion is translucent, about 10 minutes.  Stir in oregano, dried chile, and cumin and cook 2 minutes longer.  Add hominy, tomatoes and chicken stock.  Bring to a boil, lower heat and simmer gently until dried chile is softened and flavors are well blended, at least an hour.  Add lime juice and season to taste with salt and pepper.