1 medium onion, chopped
6 cloves of garlic, chopped
4 cups vegetable broth
2 tablespoons of fresh lime juice
3 cups kale, rinsed and chopped fine
2 cups canned hominy, drained [Can either be found in the canned vegetable or Mexican food sections of grocery stores]
15 oz can diced tomatoes
4 oz can diced green chili
3 tablespoons chopped fresh cilantro
salt and pepper to taste
Sauté onion in 1 tablespoon of broth in a medium sized soup pot over medium heat for 5 minutes stirring frequently, until translucent;
Add garlic and continue to sauté for another minute.
Add remaining ingredients except kale and cilantro. Bring to a boil on high heat.
Once it comes to a boil, reduce heat to medium-low and simmer for 10 minutes, uncovered.
Add kale and cook for 5 more minutes.
Add cilantro, salt, and pepper.
Use fresh tomatoes for an even bigger kick of flavor
Fresh green chilies can also be used, just remove the seeds for less heat
Green cabbage is also a great topping
Inspired By: http://whfoods.org/genpage.php?tname=recipe&dbid=37