Chicken, Chorizo, and Hominy Stoup

• 2 tablespoons EVOO (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 teaspoon ground cumin, 1/3 palmful
• 1 teaspoon 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 piece

1. Preheat a soup pot over medium-high heat with the EVOO.
2. Add the chorizo and cook for about 2 minutes.
3. Add the cumin, coriander, bay leaf, onions, garlic, celery, chipotle, salt, and pepper and cook for about 5 minutes, stirring frequently.
4. 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.
5. Simmer for about 10 minutes.
6. Add the chicken pieces and simmer for 5 minutes, or until cooked through.
7. Remove the bay leaf and serve the stoup.

evoo, sausage, ground cumin, ground coriander, bay leaf, onion, garlic, celery, salt, stems, hominy, chicken, chicken tenders

Taken from www.epicurious.com/recipes/food/views/chicken-chorizo-and-hominy-stoup-374616 (may not work)