Ingredients

2 tbsp Extra virgin olive oil, twice around the pan
1/2 pound chorizo or andouille sausage, casings removed, cut in half lengthwise and then thinly sliced into half moons
1 tsp ground cumin, 1/3 palmful
1 tsp ground coriander, 1/3 palmful
1 bay leaf
1 large onion, chopped
3 large garlic cloves, chopped
3 celery ribs, chopped
1 chipotle chili in adobo, finely chopped
Salt and black pepper
1/2 bunch kale, washed and trimmed of thick stems, leaves coarsely chopped
1 15-ounce can hominy
1 quart chicken stock
1 1/2 to 2 pounds chicken tenders, cut into bite-size pieces

Instructions

Preheat a soup pot over medium-high heat with the oil. Add the chorizo and cook for about 2 min. Add the cumin, coriander, bay leaf, onions, garlic, celery, chipotle, salt, and pepper and cook for about 5 min, stirring frequently. Add the kale, pushing it down into the pan to make it fit, then add the hominy and chicken stock and bring up to a bubble. Simmer for about 10 min. Add the chicken pieces and simmer for 5 min, or until cooked through. Remove the bay leaf and serve the stoup.

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