Kashmiri Hominy Soup Alyse Baca 11/5/2019 Share Pin Tweet Playing on Pozole, a traditional Mexican soup made with Mexican chile peppers, pork, and hominy, this version is vegetarian with a little more of an Indian flair. With seasonal butternut squash, zucchini, and vibrant Kashmiri chilli, this soup is the perfect comfort food on a chilly Fall day. Ingredients 1 Tbsp canola oil 1 small sweet onion, diced 2 cloves garlic, minced 2 Tbs Spicewalla Kashmiri Chilli Powder 1 small butternut squash, peeled, seeded and diced 2 green zucchini, diced Salt and pepper, to taste 64 oz chicken or vegetable stock 2 15.5 oz cans white hominy, drained 1 15.5 oz can large butterbeans, drained Pea shoots or fresh cilantro, for garnish Shop the Recipe Kashmiri Chilli Powder $6.02 Print Preparation In a large pot, heat oil over medium-high heat. Add onions and cook until translucent, about 5 minutes. Add garlic, Kashmiri Chilli Powder, butternut squash, and zucchini. Cook for another 5 minutes until beginning to soften. Add salt and pepper. Pour the stock into the pot and bring to a boil. Turn heat down to medium-low and simmer for about 30 minutes. Add hominy and butter beans, cook another 10 minutes. Taste and adjust salt level, if needed. Serve in bowls, top with a handful of pea shoots or cilantro as garnish. Shop the Recipe Kashmiri Chilli Powder $6.02 entree poultry side Vegetarian Comments Add a Comment Name Email Message Please note, comments must be approved before they are published